15 ml butter
Heat the butter and 30 ml of the oil and brown the meat. Remove from saucepan and set aside.
Heat the remaining oil and sauté the onions until soft. Add the garlic and ginger and fry for 2 minutes.
Add the star anise, cardamom, bay leaf, cinnamon, cumin and curry powder and fry for 1 minute.
Add the meat, tomatoes and guavas. Simmer over low heat for 20 minutes.
Add the peas and heat through.
Serve with Basmati rice, pompadoms or rotis, atjar and sambals.