By Keith Floyd
This is a substantial curry, needing little more than some naan bread. You can ask your butcher to chop up the lamb for you.
Heat some vegetable oil in a large skillet and brown the lamb steaks.
Add the onions and cook until they are softened, then add the curry paste, star anise, chiles, garlic, and thyme.
Pour in the stock, then cover and cook for 20 minutes.
Add the potatoes and cook for another 20 minutes, or until the potatoes are cooked.
Add the peas, then bring back to a simmer