Lamb curry again.....

               Lamb bone ( boil lamb in half cook first and also for the stock)

oil, to fry
1/2 cinnamon stick
2 star anise
4 garlic , chopped
1 big blended onion ( if u love thick ..maybe can add  more onion)
Dry chillies (blend)
2-3 spoon curry powder ( i use rose brand..made from terengganu..my mom and sis usually use this  spices for nasi dagang)
2 tamarind skin/ puree
pitch of salt and sugar ( i use ...gula melaka)
tomatoes, and potatoes in cube
about 200ml fresh milk ( can use coconut milk..)

1. 1. For the  paste, put the onion,  garlic  into a food processor. Blend to form a smooth puree.
      
   2. Heat a wok and add the oil. Fry the blended chili at medium  heat until the paste turns darker and highly aromatic. i love this style (just like my mom and sis...coz the color texture will more  "sexy!"..heeehehe..) and  also to make sure the chili cook well...(to avoid  stomach ache)
      
   3. Add the cinnamon stick , star anise and  cook for another minute...add in  blended onion and curry powder...  let it simmers  for a few minutes then add the lamb.
      
   4. Fry the meat and the paste......keep stirring all the time, until it is well browned red.Pour over the lamb stock.. for a few minutes then add in  fresh  milk/coconut milk and tamarind skin/puree and bring to a gentle simmer. Remove the dish and serve.
      

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      Hot and served with oyster vege....yummy..