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
[]
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