Lamb Curry

This lamb curry is sure to be a total hit.  It's tasty and will have your guests begging you for more.  It's not a hot curry, but you can adjust it to make it as hot as you like.

Ingredients:
2 tbsp vegetable oil
1 kg lamb knuckles or neck
3 large onions finely sliced
2 tbsp garlic and ginger paste
1 stick of cinnamon
3 cardamom pods
2 star anise
5 whole cloves
2 tsp aniseed
1 tbsp garam masala
1 tbsp cumin powder
1 tbsp coriander powder
1 tbsp fennel powder
1 tbsp leaf masala (hot, medium or mild depending on your preference)
5 curry leaves
3 tins whole peeled tomatoes
2 cups of water
1 tbsp salt
1 bunch fresh chopped coriander (cilantro for my American friends)

Method:

In a large pot heat the oil and brown the lamb.  Remove the lamb and drain most of the oil, leaving approximately 1 tbsp.  Add the onions with the garlic and ginger paste and sweat off until the onions translucent (not brown). Add the cinnamon stick, cardamom pods, star anise, whole cloves and aniseed.  Heat these through to release the flavours.  Now add your powdered spices and fry them making sure they don't burn.  If you don't do this there will be a taste of raw spices and the curry will have a bitter after taste. Add the tomatoes, salt and water and stir through. Simmer the sauce for 5 minutes. Return the lamb to the pot and cover the pot.  Simmer on a low heat for minimum of 1 hour or until the lamb is tender.  At this stage you can add potatoes although this is not traditional, but my family love it. When the curry is cooked add the fresh coriander.  Serve with basmati rice and sambals.

Tip:
I use a pot that can go into the oven so when I come to the stage where I need to simmer, I put the pot in a preheated oven @ 180C and forget about it for an hour or two.  This ensures even cooking and the curry doesn't stick to the bottom of the pot.