Slice the tomato into nice rings (remove the seeds).
Chop the curry leaves.
Chop the ginger finely. Alternatively, you can also make it into a paste.
Set the wok or pan on the stove to heat.
Add 2 tablespoons of vegetable oil and allow to heat.
Add 2 pinches of cinnamon, 2 pods of cardamom, and 1 dry chilli. Fry until the aroma is all over the place.
Add in the pandan leaves and lemongrass. Pandan leaves are optional however, they can add to the taste as well as enhance the aroma of the meal.
If you are planning to include onions in your recipe, you can add them now. Make sure they are chopped finely. Allow to fry for about 10 minutes, then add the chopped curry leaves.
Add the chopped tomato and allow to fry for extra 2 minutes.
Add finely chopped ginger and allow to fry for 2 minutes.
Add the Veg. stewed lamb chunk and allow to fry for 3 minutes.
Add 1 tablespoon of curry powder, 1 teaspoon of coriander powder, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of chilli powder, and 1 teaspoon of biryani powder.
Add 2 cups of water and a tablespoon of salt.
Cover and leave to boil. Once it boils, reduce the heat and simmer for 10 minutes.
For a richer, creamier curry add 1/3 cup of coconut milk and cook uncovered for 3 minutes.
Taste for seasoning, and add as required.
Balance is the key when cooking the vegetarian curry lamb. A good curry lamb meal, cooked by the hand of an expert, has all of its elements working in sync, each finding its sweet spot in the flavour palette.