Curry

Lamb Varuval Curry

  • 900g lamb or mutton leg or shoulder, fat removed and cut into 2.5cm cubes
  • 1 teaspoon ground turmeric
  • 4 teaspoons oil
  • 2 small red onions, peeled and finely chopped
  • 1 cinnamon stick
  • 2 whole star anise
  • 4 cardamom pods, bruised
  • 1 tablespoon whole fennel seeds
  • ½ teaspoon whole cloves
  • Small handful fresh or dried curry leaves
  • 1 tablespoon prepared ginger-garlic paste
  • 1 small tomato, seeded and diced
  • 1½ teaspoons garam masala
  • 1½ teaspoons curry powder
  • 1
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