Fry 1 onion in little oil with a teaspoon of jeera seeds,
2 star anise and 2 bay leaves.
Add 1 tsp tumeric,
2 tsp dhania jeera powder,
2 tsp ginger and garlic paste,
3 tbs bombay masala,
2 tbs chilli powder and braise for +- 5 mins.
Add 2kg lamb, curry leaves and salt to taste, mix well with spices and cook on medium heat until half done.
Add halved soft cooking potatoes,
1 tomato (grated) and half cup water if necessary.
Cook until potatoes are half done.
Sprinkle with a tsp garam masala and then place washed and cleaned gem squash (which have been halved and sprinkled with salt) over the curry, skin side up.
Cover pot with lid and cook until potatoes are done.
The steam and gravy will cook the gems. Turn gems over and serve.
Prepared, tried and tested by: Irene Dasari