3sprigscoriander including stems. Roughly cut into 1 to 2 cm (0.4 to 0.8 inch) lengthwise
Instructions
Add the ingredients for the spice paste into a food processor and blend until you get a smooth paste.
Heat up a non-stick wok with 3 tablespoons of extra virgin olive oil, add the spice paste, red tomato, tamarind puree or paste, curry leaves, cloves, star anise and cinnamon stick. Stir-fry for 5 minutes or until aromatic on medium heat.
Add the lamb, stir-fry for 5 minutes on medium to high heat. Then add the coconut milk and stevia or raw brown sugar to the curry and stir and mix well. Bring to a boil, then cover with lid and turn the heat to low and simmer lightly for 1 hour or until lamb is soft.
Add in the potatoes, stir and mix well. Bring to a boil again, cover with lid and turn the heat to low and simmer for another 30 minutes or until potatoes are soft.
Add salt to taste and stir and mix well. Then turn off the heat.
Garnish with some coriander leaves and serve with steamed basmati rice or turmeric basmati rice.