INGREDIENT: Lamb (pieces) - 1 kg. Tamarind paste - 10 gm. Turmeric powder - 5 gm. Chili powder - 10 gm. Ginger/garlic paste-8gm. Pepper corn - 15 nos. Cinnamon - 1 stock. Coconut (grated) -120gm. Ground aniseed - 5 gm. Onions (sliced) - 110gm. Red chilies - 2 nos. Coriander seeds - 4 gm. Cloves - 5 nos. Oil - 30 ml. Salt To taste.

METHOD: Rub turmeric powder, chili powder and salt on lamb pieces. Boil lamb with half the pepper corns and 2/3 of cinnamon. Heat oil, fry sliced onions and ginger/garlic paste. Grind red chilies, coriander seeds,remaining cinnamon, pepper corns and cloves and add to the onions in the pan. Add lamb and one cup of water and cook on slow fire till lamb is soft. Soak coconut (grated) in warm water to form milk. Add coconut-milk to lamb, add tamarind paste and cook till curry is well blended. Sprinkle aniseed powder and serve hot with chapatis. Time taken -- 1 hr. Serves -- 4.