3 tablespoons |
rapeseed oil |
or |
seasoned oil |
6 |
green cardamom pods, bashed |
2 |
star anise |
1 |
indian bay leaf (cassia leaf) |
2 tablespoons |
Garlic and ginger paste |
2 |
fresh green bullet chillies, finely chopped |
2 |
scotch bonnet chillies, finely chopped |
1 teaspoon |
ground turmeric |
2 tablespoons |
hot chilli powder |
2 tablespoons |
Mixed powder |
125ml |
Tomato purée |
2 teaspoons |
jaggery |
or |
sugar |
600ml |
Base curry sauce (large batch), heated |
800g |
Pre-cooked lamb keema, plus 200ml of its cooking stock |
2 tablespoons |
white wine vinegar |
1 teaspoon |
dried fenugreek (methi) leaves |
2 |
Pre-cooked stewed potatoes, about 8 pieces (optional) |
3 tablespoons |
chopped coriander |
|
salt and freshly ground pepper |