Dawn Kiddie – J.P, Marriage Celebrant & 'Foodie'
	Dawn hopes her passion and creative flare in the kitchen leads you to try these recipes – some new, some traditional and some all time favourites.

This recipe is copied from a Cuisine magazine, but it is the tastiest curry I have ever cooked and I needed to share this with you all. It is from a Wellington restaurant called Monsoon Poon – chef Raju Rai's.

120ml canola oil
2 teaspoons whole cardamom pods
12 black peppercorns
8 whole cloves
4 star anise
1 cinnamon stick
2 bay leaves
1 or 2 whole dried chillies
500grams sliced onions
2 cloves crushed garlic
5cm piece ginger grated
200g tomato paste
1 cup tomato sauce (homemade if possible)
1 teaspoon each ground cardamom, cumin and garam masala
1 ½ teaspoons ground chilli
2 teaspoons ground coriander
2kg lamb shoulder meat cut into 2-3cm cubes
3 teaspoons salt
1 teaspoon white vinegar
2 cups chopped coriander
Heat oil on medium and fry whole spices for 30 seconds, add onions and stir fry for 10 minutes. Add garlic, ginger tomato paste and sauce stir well and add all ground spices.
Add two cups cold water bring to boil for 10 minutes.
Add lamb and simmer gently for 45 minutes stir only occasionally.
Add salt and vinegar and cook for another 45 minutes adding more water if necessary to make a good gravy consistency. Stir in half the coriander and use rest to garnish.
Serve on Basmati rice, mango Chutney and papadoms or naan bread.