Avanis Lamb Curry adapted from Tonka restaurant

Ingredients

• 10 fresh garlic cloves, crushed
• 2 tsp finely grated ginger
• 2 kg boneless lamb neck forequarter, cut into 3cm cubes
• 2 tbsp plain yoghurt
• 150 ml vegetable oil
• 3 Spanish onions, finely sliced
• 1 tbsp White Poppy Seeds
• 1 tbsp Nigella Seeds
• 1 tbsp Cumin Seeds
• 1 tbsp Coriander Seeds
• 2 Whole Cloves
• 2 Cardamom Black Pods
• 4 Star Anise Whole
• 3 Bay Leaves
• 1 stick Whole Cinnamon
• 1 tbsp Chillies Crushed
• 1tbsp Sweet Paprika
• 700ml chicken stock
• 50 g shredded coconut