|60 ml||sunflower oil|
|1||onion — finely chopped|
|2||garlic — cloves, crushed|
|3 cm||fresh ginger — grated|
|1||red chilli — finely chopped|
|750 g||leg of lamb — deboned and cubed|
|5 ml||coriander — ground|
|5 ml||cumin — ground|
|30 ml||garam masala|
|1||cinnamon — stick|
|410 g||tomatoes — chopped|
|4||potatoes — peeled, chopped|
|1||bread — white loaf|
Heat oil in a large saucepan, fry
onions, garlic, ginger and chilli until soft.
Add the lamb and brown for 5
Add all the spices and stir to coat
Add cinnamon stick and star anise.
Stir fry for 2 minutes.
Add tomatoes and sugar, stir to coat
Add enough water to just cover the
Cover and cook for 45minutes,
Add more water if necessary, cook
for 15-20 minutes until potatoes are cooked and the lamb is soft.
Remove cinnamon stick and star
Slice the bread into ¼’s and hollow
out each piece, making sure not to scoop all the way through.
You need a bit of bread at the
bottom so the curry doesn’t run out.
Spoon the curry into the hollow and
place a chunk of bread on top.