Kari Kambing

(Lamb Curry)

Serves 4-6


Ingredients:

1kg boned shoulder of lamb, cut into 2.5cm cubes
125g ghee
1 star anise
1 dsp fennel
1 tsp poppy seeds
5cm cinnamon
20 shallots, finely sliced
8 cloves garlic, crushed
2 tbsp curry powder mixed with a little water to a paste
5 green chillies, ground
5 red chillies, ground
2.5cm piece turmeric, ground
salt, to taste
500ml thick coconut milk


Method:

1. Heat ghee in a heavy pan and add whole dry spices. Fry till aromatic, then add shallots and garlic. Reduce heat and cook till soft.
2. Add curry powder paste and mix well. When fragrant, add ground green chillies and the turmeric paste. Raise heat and cook for 5 minutes.
3. Add meat cubes and salt to taste. Fry till well-coated. Mix in coconut milk and stir to the boil.
4. Reduce heat and simmer till meat is done. Adjust seasoning and remove from heat.