Spray a large deep based pan with frylight and toast the cumin seeds and star anise until browning.
Fry the garlic and ginger until golden followed by the onions and gently cook for 20 minutes.
Now add the puree, chilli and all the herbs and spices and cook for a further 12 minutes.
Add the diced cooked gammon and tomatoes and simmer for 30 minutes.
Sprinkle with fresh coriander, spring onions and serve with pilau rice.
Oh and don't forget to tag me in a photo on Instagram
if you enjoyed it :D