Serves 4

Ingredients : 

240ml/6fl oz refined vegetable oil
4 large onions, finely chopped
1 tsp turmeric
4 tomatoes, puréed
675g/1½lb lamb, chopped into 2.5cm/1in pieces
4 large potatoes, diced
600ml/1 pint coconut milk
120ml/4fl oz water
Salt to taste
For the spice mixture:
4 green cardamom pods
5cm/2in cinnamon
6 black peppercorns
1 tsp cumin seeds
2 cloves
6 red chillies
1 star anise
50g/1¾oz coriander leaves, finely chopped
3 green chillies
1 tsp ginger paste
1 tsp garlic paste

Method : 

1.To prepare the spice mixture, dry roast (see ) the cardamom, cinnamon, peppercorns, cumin seeds, cloves, red chillies and star anise for 3-4 minutes.
2.Grind this mixture with the remaining spice mixture ingredients and enough water to form a smooth paste. 3.Set aside. Heat the oil in a saucepan.
4.Add the onions and fry them on a medium heat till they turn translucent.
5.Add the turmeric and tomato purée. Fry for 2 minutes.
6.Add the spice mixture paste. Continue to fry for 4-5 minutes.
7.Add the lamb and potatoes. Fry for 5-6 minutes.
8.Add the coconut milk, water and salt. Mix well.
9.Cover with a lid and cook the mixture on a low heat for 45 minutes, stirring occasionally. Serve hot.