Heat the oil. Fry the star anise, cinnamon stick, cardamom pods, cumin and fennel seeds and the chopped onion in the oil until the onion is transparent.
Stir in the garam masala, coriander seeds, pepper and turmeric until a thick mass is formed that sticks to the bottom of the pot. Tip: Use an uncoated frying pan for this.
Now add the tomatoes and fry until the mixture separates from the bottom of the pot.
Now add the meat, ginger, garlic and curry leaves. Let it simmer for about half an hour (a little longer if necessary) until the meat is tender, then add a little water and the potato cubes.
Let the curry simmer gently for a few minutes.
Cut the bread in the middle. If you have 4 guests, cut each half in half again crosswise to create 4 small bowls with a hard edge. Remove the soft inner part of the bread.
Now fill the curry into the bread halves and put the soft inside of the bread on top or use it for dipping.