Step 1: You Will Need:
- 1 kg lamb, cut into cubes of approx 2 cm
- 1 tbsp fresh ginger, grated
- 1 tbsp fresh garlic, grated
- 2 tsp salt
- 2 1/2 tbsp curry powder
- 1 tsp ground cumin
- 2 tsp cumin powder
- 2 tsp chilli powder
- 6 cardamoms, green
- 1 cinnamon sticks
- 2 star anise
- 500 g potatoes, diced into 1.5 inch cubes
- 2 medium onions, chopped
- 1 1/2 cups (380ml) water
- 2 Saucepans
- 1 wooden or metal spoon
Step 2: Sauté the onions and spices
In a saucepan, add the oil and the onions and salt; sauté until the onions have turned translucent and soft. Then add the garlic, ginger and all of the spices, and stir on a medium heat until the ingredients have combined and formed a paste.
Step 3: Cook The Meat
Then add the washed and drained meat to the pan and stir into the onion and spice mixture until all of the meat is well coated.
Cover the pan and leave to cook on a low heat for 30 minutes, or until the juices have merged from the meat into the pan.
Step 4: Add Potatoes
In a separate pan, par-boil the potatoes and then add them into the curry mixture in the other saucepan and stir until the potatoes are well coated with the sauce.
Step 5: Add water
Then add 1 ½ cups of water and stir and leave to cook on a very low heat for another 10 to 15 minutes or until the gravy has thickened slightly and the meat has turned very tender and brown in color. Stir carefully.
Serve hot with rice or flatbreads such as Roti or Naan