In an ovenproof pot fry the onion together with the curry paste until soft, add the meat bit by bit and brown.
Add the water and scrape any stickiness of the bottom of the pot.
Add the tomatoes, star aniseed, cardamom, curry leaves and salt and pepper, bring to the boil.
Transfer the pot to a 150° pre-heated oven, and leave for about 2 hours, add the potatoes and leave another ¾ to an hour, everything will be tender and full of flavour.
If the sauce is too thin, use a thickening agent to thicken the sauce, but let it cook through for 10 or so minutes.
Serve with jasmine rice.
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