Ingredients:
500g lamb shoulder, cubed
Spice paste:
1 tsp red chilli powder
2 tsp ground coriander
half tsp turmeric
half tsp cumin seeds
half tsp black peppercorns
2 star anise
2.5cm cassia bark or cinnamon stick
2 cloves
2 green cardamom pods
50ml white vinegar
1 medium onion, sliced
2 garlic cloves, sliced
1 tbsp ginger, grated
10 curry leaves
50g fresh coconut, thinly sliced
1 tsp salt
Method:
Make the spice paste by putting all the ingredients in a small food processor and whizz to a fine paste.
Put the lamb into a heavy-based pan with the spice paste, onion, garlic, ginger, curry leaves, coconut, salt and enough water to just cover. bring to the boil then cover and simmer gently for 1 and a half hours or until the lamb is tender.
This should be a fairly dry curry so if the sauce is too runny, cook for a while with the lid off.