500g lamb cut into curry pieces

4tbs Ghee/Cooking oil

1 tsp Himalayan salt (or as required)

2 Kamala’s Cinnamon Sticks

2 Kamala’s Star Anise Pods

2tbs/3tbs Kamala’s Kashmiri Spice

1tbs Kamalas Chilli Powder

1tsp Kamala’s Garam Masala

1tsp Kamalas Cumin and Coriander Powder

Quarter tsp Kamala’s Organic Turmeric Powder

1 tbs ginger and garlic

1 onion finely sliced

1 clove of garlic crushed

Sprig of curry leaves

2 Bay Leaves

1 green chilli (sliced in half)

1 large tomato diced

3 potatoes cubed (make sure they are potatoes for curry)

Coriander chopped

In a large pot heat ghee add cinnamon sticks, star anise, bay leaves, braise gently. Once aroma is released add onions and fry until tender and slightly golden then add ginger garlic, curry leaves and Kamala’s dry spices. Stir all the ingredients well, then add chopped tomatoes, cubed potatoes and lamb pieces and stir. Add half a cup of water and braise for 10-15mins. Continue to cook until potatoes are soft and gravy thickens. Turn off heat and garnish with chopped coriander.

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