• Preparation 20 minutes
• Cooking time: 3-3½ hours for lamb, 3½- 4½ hours for mutton

Ingredients:

900g lamb or mutton leg or shoulder, fat removed and cut into 2.5cm cubes

1 teaspoon ground turmeric

4 teaspoons oil

2 small red onions, peeled and finely chopped

1 cinnamon stick

2 whole star anise

4 cardamom pods, bruised

1 tablespoon whole fennel seeds

½ teaspoon whole cloves

Small handful fresh or dried curry leaves

1 tablespoon prepared ginger-garlic paste

1 small tomato, seeded and diced

1½ teaspoons garam masala

1½ teaspoons curry powder

1½ teaspoons ground paprika

Large handful freshly chopped coriander

Method:

1. In a large bowl add the lamb or mutton and ½ teaspoon ground turmeric. Season well.
2. Heat 2 teaspoons of the oil in a large non-stick or griddle pan over moderate heat and add the onions. Cook for 5-10 minutes until soft.  Add the cinnamon stick, star anise, cardamom, fennel and cloves.  Stir gently and cook for a few seconds.
3. Add the curry leaves and cook for 3-4 minutes. Add the garlic and ginger paste.  Continue to cook for about 10 minutes, stirring occasionally.
4. Add the tomato, lamb or mutton and cook for 5-10 minutes, coating the meat in the spice mix. Add 200ml water, reduce the heat, cover and cook for 2½-3 hours for lamb or 3-4 hours for mutton.  Alternatively, transfer to a slow cooker and cook for 8-10 hours on LOW or 4-6 hours on HIGH.
5. Heat the remaining oil in a separate non-stick frying pan and add garam masala, curry powder, paprika and the remaining ground turmeric and heat for 1 minute or until the aromatic. Stir the spices into the lamb or mutton mix.  Cover and continue to cook for a further 10 minutes in the pan or slow cooker.
6. Garnish with the fresh coriander and serve with basmati rice, naan bread and a selection of Indian accompaniments.