Indian Lamb Curry

Step 1

Crush cardamom pods and put seeds in a spice grinder. Discard pods. To spice grinder, add cinnamon stick crushed, coriander seeds, peppercorns, cloves and fennel seeds. Grind to a powder.

Step 2

Heat up a heavy bottomed pot and add 4 tbsps vegetable oil. Add onion, 2 pinches salt and cook until golden. Add garlic and ginger, cook until golden brown. Add lamb and mix thoroughly, cooking for 3 minutes on medium heat. Add turmeric, chili powder, ground spices, star anise and mix well, cooking for 5 minutes. Mix occasionally so spices do not burn or stick to bottom of pan.

Step 3

Add 1 tsp salt and sprig of curry leaves if using. Mix well. Cover pot and cook until lamb is tender, about 30 to 40 minutes. Check lamb after first 5 minutes and add water if necessary. Check frequently and add water 1/2 cup at a time when needed. The water should be hot or boiling. I added about 2 cups of water in stages during cooking. You may need to add up to 3 cups depending on the cooking time of the lamb you're using.

Step 4

After 30 minutes of cooking, taste and add more salt if you need to. I used a total of 1.5 tsp salt. After lamb is cooked, add another sprig of curry leaves if using. Cover pot and let rest at least 30 minutes before eating - if you have the time. This curry tastes better the longer it sits. The next day, it'll taste even better!

Step 5

Note: This curry as written is spicy. If you want it less spicy, reduce chili powder to 1 tsp.