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Niki’s Taditional Lamb Curry

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Cut of all the fat from 1 kg lamb
Cut into curry pieces
Wash and drain well
Heat up some oil
Add to it 2 whole cinnamon sticks broken into half
3 whole cardamon pods
1 bayleaf
1 star aniseed
±1 tsp somph seeds
1½ tsp whole cumin seeds

Let that splutter for a few seconds and then add 1 finely sliced onion
Once golden add in your washed lamb pieces
1½ tblsp ground ginger garlic paste
Fry that well for about 10 minutes and then top with boiled water
Cook further until lamb is feeling firm but a bit soft
Let the water dry up and add 2 full tblsp Taj Mahal/Osmans Mixed Masala
1 tblsp Osmans/Taj Mahal Chilli Powder
Fry for a minute and then add half a tomato
Curry leaves and
Quartered potatoes (about 3-4)
Salt to taste
Fry well on low for about 15 minutes
Top then with boiled water and cook until potatoes are done
Carry on topping with water for a lovely gravy, a little at a time
Garnish with Dhunia.

Prepared, tried and tested by: Niki Singh

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