House Lamb Curry from Mowgli Street Food by Nisha Katona

Ingredients

• 6 tbsp vegetable oil
• 1 large white onion, cut in half and thinly sliced
• 7 1/2 cm/3 inch piece of fresh root ginger, peeled and grated
• Rotis, to serve
• 1 green chilli, deseeded and thinly sliced
• 1 small bunch of fresh coriander/cilantro, leaves and stalks chopped
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 200 g/7 oz canned chopped tomatoes
• 1 tsp star anise powder
• ¼ tsp ground turmeric
• ¼ tsp chilli powder
• 4 garlic cloves, minced
• 800 g/1 lb 12 oz diced lamb leg
• 2 tsp salt
• 2 tsp sugar
• 200 g/7 oz canned chickpeas/garbanzo beans, drained and rinsed
• 4 cloves
• 125 g/4 oz prunes
• 1 tsp ground cinnamon
• 3 green cardamom pods