Lamb curry

Braise onions, tomatoes, curry leaves, thyme, cinnamon, cardamom pods, bay leaves, aniseed in 4 tbsp of cooking oil, once onions are brown, add ginger and garlic paste and fry for 1minute. Add Lamb , tumeric, gharam masala, let cook for 10 mins, next add Curry powder and 3 cups of water and salt to taste.
Let cook for 45mins and then add peeled potatoes that have been cut in quarters.
Cook on medium heat for a further 45mins or until potatoes are soft and fluffy and your liquid is a thick gravy.
Sprinkle with coriander and serve with rice, poppadoms and any salad of your choice, suggested salad would be Sambals which is diced tomato,onion and chilli with salt and lime juice.