Lamb curry

This is my own recipe and it is my first time making lamb curry. I am very pleased with the outcome. It takes 24 hours to prepare and 1 hour 15 minutes to cook.

For the marinade I used the following (let it marinate overnight in the fridge):

• 1kg lamb, diced

• 250g yoghurt

• 2 tbsp ground cumin

• 2 tbsp garam masala

• 2 tbsp ground turmeric

• 1 tbsp ground coriander

• 3 garlic cloves, finely chopped

• 1 tbsp ginger paste

• 1 tsp red chilli powder

• Salt

Ingredients:

• 1 large red onion, sliced

• 1 brown onion, sliced

• 2 garlic cloves, finely chopped

• 1 tbsp ginger paste

• Curry leaves

• Handful of star anise

• Handful of black and green cardamoms

• 1 tsp cumin seeds

• 1 tbsp ground cumin

• 1 tbsp garam masala

• 1 tbsp ground turmeric

• 1 tsp red chilli powder

• 4 tomatoes, chopped

• 2 tbsp tomato purée

• Salt

• Water

• Fresh coriander

• 3 tbsp vegetable oil

Method:

1. Add 3 tbsp vegetable oil to a pan on medium heat and toss the onions in. Let it cook for 5 minutes.

2. Add the garlic in before tossing the curry leaves, star anise, cumin seeds and cardamoms. Mix and let it cook for 30 seconds.

3. Add the ground cumin, turmeric, garam masala and red chilli powder.

4. Toss the chopped tomatoes in, add a splash of water and let it cook for 20 minutes, stirring occasionally.

5. Add the tomato purée followed by the ginger paste. Mix well.

6. Toss the lamb in, put the lid on and let it cook for 50 minutes, stirring occasionally.

7. Add a splash of water if needed, season with salt and let it cook for 2 more minutes.

8. Garnish with coriander and serve a generous portion. Enjoy!