Heat the oil in a heavy bottomed pan or Karahi.
Add the cinnamon and star anise. fry gently for 30 seconds
Add the onion and fry for a couple of minutes.
Add the garlic and ginger and fry for 30 seconds or so.
Add the Kashmiri chilli, stir in and cook until the mixture is a deep red colour.
Add the curry powder and chilli powder, fry gently for 2 to 5 minutes. If the mixture is sticking add a splash of water to loosen the mixture.
Add roughly half of the curry gravy, stir and bring to a vigorous simmer. This wants to reduce to a thick paste. You can partly cover the pan if you don't want it firing off everywhere!
Once the gravy has reduced, add the lamb. Stir and coat with the paste and cook for a couple of minutes.
Add more gravy to the pan to create a thick sauce, you may have a little gravy left. This can be used to add later if the sauce is too thick for you. If it all goes in you can use a little water to make the sauce to the consistency you want.
Cook on a gentle heat, just simmering, for at least 45 minutes but 1 to 1 1/2 hours is better.20 to 30 minutes before your curry is ready to serve add all the other ingredients.
Serve with some pilau rice and bread to mop up the lovely rich sauce!