Thermal Pot Lamb rib curry

Was going on a day ski trip so a nice hot lamb curry after skiing will be awesome.
The last time we did it, because of the oil that comes out of the lamb, there was a thick layer of sickly oil.

This time, trying one with less oil. Here is what was done.

Ingredients

1.5kg of lamb ribs
4 tablespoons of curry powder
2 onions2 tea spoons of salt
2 cinnamon sticks
2 anistar
2 cloves
5 medium sized potatoes
1 tablespoon of oil
1 can of chopped tomatoes
1 cup of yogurt

At about 7pm the night before:

Stir fry in the oil the onions with the anistar, cinnamon and cloves until the onion is golden. Add in the tomatoes and then curry powderCook in the curry powder until fragrantAdd in the lamb and then yogurtAdd water to almost fully cover the lambbring to simmer and simmer for about 15 minutestransfer to thermal pot and let simmer for another 5 minutes before transferring into the actual pot itself.Close the pot to let cook inside the pot.

At about midnight, the inner pot was removed and leave to stand. The idea is to let the oil float to the top and with the cold weather here in new zealand, the oil should harden.

7 am, the oil has hardened somewhat so easily removed from the top layer. After removing the oil, the potatoes are added in (after cut into cubes) and then bring to simmer again for about 15 minutes.Then pot is closed and the inner lining put inside the outer lining and all is set.

By about 12 noon we will have hot curry in the ski fields.

Finally ate at about 4 pm actually because we were delayed getting to ski fields, still nice and warm and the hot curry sure hit a spot after cold skiing.

Hope this recipe works for all