Food type: Curry, Lamb

Serves: 4


750 – 900 grams of lamb shoulder forequarter chopped into fork friendly pieces with the fat removed.
Three tablespoons of Keens Curry powder
Half a teaspoon of fennel powder
Half a cup of olive oil
Half a kilo of waxy potatoes
One large onion
Three gloves of garlic
One and a half tablespoons of finely chopped ginger
Two dried chillies or two fresh ones
Two petals of star anise
8 cardamom pods


Chop garlic ginger, onion and chillies very finely or whiz in a food processor. Mix the curry and the fennel powder with water in a cup to make a paste. Heat a tablespoon of olive oil in a heavy bottomed casserole add the bruised cardamom and star anise and fry for about a minute over medium heat until fragrant. Add the onion, garlic, ginger, and chilli mixture. Stir-fry until the onion starts to become transparent then add the curry paste mix it all together and fry for a minute or so. Throw in the diced lamb and brown it making sure to coat all the pieces in the mixture. Pour in some water – enough to just cover the meat - and two good pinches of salt. Set it at a slow simmer until the meat is just tender. Add the peeled diced potatoes and simmer until the potatoes are soft and the sauce is thickened. Adjust for seasoning and serve with basmati rice.

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