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Avani’s lamb curry

Gourmet Traveller
  • 210 minutes
  • Serves 6 to 8

INGREDIENTS

2 kg

Lamb neck forequarter, boneless

5

Bay leaves, fresh

14

Garlic cloves

3 tsp

Ginger

4

Spanish onions

1 l

chicken stock (4 cups)

1 tbsp

Chilli powder and sweet paprika

4 cloves

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1 tbsp

Cumin seeds and coriander seeds

2 tbsp

Poppy seeds, white

6

Star anise

140 milliliters

Vegetable oil

100 g

Coconut, fresh

1 1/2 tbsp

Sesame seeds and black cumin seeds, white

2 tbsp

Yoghurt, plain

1

piece Of cassia bark

Seeds from 2 black cardamom pods