Lamb Kuzi

Ingredients:

1kg of lamb (shoulder)
100g of red onion, blended
20g of garlic, blended
100g of chilli, blended
80g of tomato puree
50g of tomato sauce
2 tomatoes, sliced
20g of aniseed (jintan manis) powder
10g of white cumin (jintan putih) powder
20g of coriander
20g of coriander leaves
a few pieces of mint leaves
150ml of evaporated milk
a dollop of ghee
some cashew nuts and raisins

Method:

1. Put the onions, chilli and all the blended spices in a hot frying pan with the ghee.
2. Add all the leaves and tomatoes and stir well.
3. When the aroma starts tickling your nose, put in the tomato puree and the tomato sauce.
4. You can now add the lamb and lower the flame. This is vital to ensure the lamb is cooked inside out. 
5. When the lamb is almost cooked, put in the evaporated milk, raisins and the cashew nuts.
6. Stir for a while and it is ready to be served.

Note: Be careful with usage of ghee as the lamb's fats will ooze oil too.