Tiscali Lifestyle Food and Drink

6 cloves garlic
2 finely sliced red onions
4 bay leaves
1 cinnamon stick
6 whole cloves
1 star anise
1kg cubed lamb
2 tbsp vegetable oil
2 tsp garam masala
1 tsp turmeric powder
1 tbsp tamarind puree
Juice of two limes (or lemons)
1 tbsp sugar
2 tbsp almond powder
Salt

Method

Blend the garlic, onion, bay leaves, cinnamon, cloves and star anise into a paste using a food processor or mortar and pestle. Divide the mixture in two and rub half into the lamb.

Heat the oil in a heavy-based saucepan and sauté the other half of the paste on a medium-high heat for three minutes, until it releases its aroma. Add the lamb and fry on a high heat until browned. Reduce heat, cover the pan and allow the lamb to simmer in its own juices for 20 minutes.

Mix the garam masala, turmeric, tamarind puree, lime juice, salt and sugar. Pour over the lamb and simmer on a low heat with the pan covered until the lamb is tender. Toss the almond powder through the meat before removing from the heat. Serve with rice or roti.

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