Lamb, Red Pepper and Coconut Curry from Spring and Summer Cooking with a Veg Box (Riverford Companio

Ingredients

• 250 g diced lamb shoulder
• sunflower or light olive oil, for frying (or try coconut oil)
• 1 onion, finely sliced
• 2 garlic cloves, finely chopped, crushed or grated
• 3 cm piece of fresh ginger, peeled and finely grated
• 1 red pepper, deseeded and thinly sliced
• 1 red chilli, deseeded and finely chopped (for more heat, leave the seeds in)
• 1 tsp ground cumin
• 2 star anise
• 2 bay leaves
• 1 x 400 ml tin coconut milk
• 1 cinnamon stick
• salt
• pepper