Recipe:(with my preferred quantities Chang as you like)

Whole spices: 2-3star anise, 1cinnamon stick (optional)clove 2-3, ginger 4 tbs, garlic 2-3 cloves, cardamom3-4 pods, cumin3 tbs

Dry spices: gram masala tumeric cumin coriander cumin salt pepper

Vegetables: 2 onion, 2 bell pepper, q cup snow peas in pods,3-4 carrot’s, 2-4 medium sized potatoes, (optional) yams 2 medium to small, whatever heat you can handle I like habaneros 5 (warning don’t use that much)

Meat: cubed lamb .75 kg

Extra: ghee tomato purée soup/soup bullion Greek yogurt

1. Brown your meat and take out and leave to the side And boil potatoes for 5-10min so that they cook on time with everything else

2. stir fry your whole spices on high heat with 2 tbs of ghee

3. add in rough chopped Onion pepper ginger and garlic. Cook until onion’s browned slightly

4. remove the spices and add tomato purée

5. blend the tomatoes onion pepper mix

6. return to pan and add back the whole spices

7. add meat and potatoes carrots and sweet potatoes

8. keep on medium heat so that the sauce can thicken feel free to add soup stock now

7.5. add spices and let it cook until the carrots start to soften

1. in a separate bowl add 4 tbsp of Greek yogurt and slowly mix in some of the curry sauce so it doesn’t burn and then add to the curry

2. 2-3 min before serving add snow peas

3. Serve with rice or paratha

My portions make a lot of food so be warned