| • | Combine all the marinade ingredients, mix well and add lamb pieces.
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| • | Keep aside for about 30 minutes.
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| • | Heat 2 tbsp oil in a heavy cooking pan and add cinnamon, cloves, peppercorns and aniseed to it.
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| • | Fry them for a minute, then add onions and fry until golden.
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| • | Add coconut and saute until brown.
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| • | Add chopped up tomatoes and stir.
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| • | Remove the mixture from the heat up and allow to cool.
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| • | Now grind it in a processor.
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| • | Heat remain of the oil and add lamb pieces and marinade mixture to it.
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| • | Combine little water with it, cover and cook until done.
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| • | Now add the grinded mixture and simmer for about 5 to 6 minutes.
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| • | Remove it from the heat up and serve.
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