This Kashmiri curry is sweet and spicy and perfect for slow-cooking. A dark lamb curry with just the right balance of flavours - ideal for a low hassle dinner party. Best served with some basmati rice and a sprinkling of fresh coriander.
In a large, heavy-based saucepan, heat a little oil. Then fry the lamb in batches until browned on all sides. Remove to a plate.
Add the onions and tomatoes to the saucepan. Cook down slightly, then add the star anise, ginger, garlic, turmeric, curry powder and ground coriander and fry on medium until fragrant.
Transfer everything to a slow cooker, including all remaining ingredients. Mix well and cook on low for 6-8 hours until the lamb is tender.
Serve with the rice and some chopped coriander scattered over the curry sauce.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
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