Heat the ghee or oil in a large pan and sauté the cinnamon, cumin, star anise, cardamoms, cloves and curry or bay leaves for a minute. Stir in the ginger and shallots and cook for another couple of minutes. Pop in the meat and cook until browned.
Stir in the curry powder, potatoes and chillies. Add the coconut milk. Cover and simmer for about 45 minutes, or until the meat is tender. Stir well and often during cooking. Season with salt and add lime juice to taste just before serving. Fish out the bay or curry leaves.
© 1994 Keith Floyd estate. All rights reserved.