Heat the oil in a large pot. Add the cinnamon sticks, bay leaf and star aniseed to the oil and fry until fragrant. Add the onion and sauté until golden brown. Add the curry leaf and ginger/garlic paste and sauté for a minute. Add the masala chilli powder, turmeric fennel, and garam masala. Cook the spices for 2 minutes and add the secret ingredient of 2 cups of Castle Lager. Add the lamb and allow it to cook with the spices for 5 minutes on low heat. Do not cover the pot. Add the pureed tomatoes and season with salt. Cover and simmer for an hour or until the lamb is nice and tender. If the lamb needs further cooking, add another ¼ cup of water and cook further. Add the cabbage and cook for about 10-15 minutes, then garnish with coriander and serve hot with rice or roti.