Lamb Curry with star anise and other spices

April 08/2015  Recipes  No comments

A really hearty meal on a cold winter’s evening! It works well to make the day before, and store in fridge overnight, and remove any fat from the top before heating the next day.
1 shoulder of lamb, diced
6 cloves of garlic
1 ts freshly grated ginger
6 tbs Olive oil
6 cardamom pods
1 cinnamon stick or 1 ts cinnamon
2 bay leaves
2 onions 2 star anise
2 ts cumin
1 ts ground coriander
½ ts cayenne pepper
1 tbs sweet paprika
2 tbs tomato paste
1 cup meat stock
½ cup coconut cream
Salt and Pepper
Saute  cardamom, cinnamon, and bay leaves, then the meat, small amounts at a time, in a heavy pan . Remove from pan.
Saute chopped onions in oil, and garlic and ginger.
Stir in star anise, cumin, coriander, cayenne pepper, and paprika, then add tomato paste and cook briefly.
Return meat to pan, season with salt and pepper, stir in 300mls water, and the stock and cook covered for about one hour, or until meat is very tender.  Add coconut cream and cook for a further 30 mins.
Serve with wild rice and brown rice mixed together