LAMB CURRY

Lamb and mutton curries are often prepared for special occasions, such as weddings, when they replace cheaper meats such as chicken. Vegetable dishes will also be prepared for vegetarian guests.

5 Tbsp vegetable oil

1 pod star anise

2 pods elcha (black cardamom, optional)

1 tsp soomph (fennel) seeds

2 cinnamon sticks

1 onion, chopped

1 tsp crushed garlic

1 tsp crushed ginger

¼ tsp turmeric

1 sprig curry leaves

600 g stewing lamb, cut into pieces, or lamb knuckles

1 tsp ground coriander

2 tsp garam masala

1½ tsp chilli powder

1 tsp salt

2 tomatoes, grated

1 bay leaf

2 potatoes, peeled and quartered

1.      Heat the oil in a medium-sized pan or saucepan. Add the star anise, elcha (black cardamom), soomph (fennel) seeds and cinnamon sticks and sauté them for about a minute.

2.      Add the onion, garlic, ginger, turmeric and curry leaves and cook until the onion is golden brown (ensure the ingredients do not burn).

3.      Add the lamb and brown it all over.

4.      Add the ground coriander, garam masala, chilli powder and salt. Mix all the ingredients together, then add the grated tomatoes and bay leaf. Put the lid on the pan and simmer for approximately 40 minutes on medium heat. Check the curry after about 20 minutes and add ½ cup water if necessary.

5.      Add the potatoes and cook until the potatoes are soft.

6.      Serve with plain boiled white rice and Bananas in Milk (see page 19).

Serves 4