1 kg lamb
1 large calabash- peeled and cut in chunks
2 diced tomatoes
3 pieces of cinnamon sticks
2 star anise
2 whole cardamom (elachie)
2 Bay leaves
1/4 tsp whole fennel (soomph)
1 sliced onion
2 tsp ginger and garlic paste
2 tbsp olive oil
3 tsp Kashmiri masala
1 tsp cumin powder (jeera)
1 tsp dhania powder (coriander)
1/4 tsp turmeric powder
Salt to taste
Heat oil, add whole spices and then add the curry leaves and onions and fry until brown. Add washed and well drained cubed lamb pieces and ginger and garlic paste.
Fry for 10mins until meat is well sealed.
Add curry powder, jeera, dhania and turmeric powders.
Mix well and add salt and tomatoes.
Add 1 cup water and cook for 20 mins.
Add calabash and cook for another 25 mins until calabash is cooked.
Garnish with coriander and serve with cauli-rice.
Prepared, tried and tested by: Omi Nair