Cashew and Coconut Lamb Curry

Ingredients

LAMB CURRY
olive oil, for frying
800 grams butterflied lamb leg, trimmed and cut into 3cm chunks
1 onions
3cm piece fresh ginger, peeled
5 cloves garlic
3 green chillies, deseeded
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
teaspoon ground coriander
teaspoon ground cloves
10 cardamom pods
teaspoon salt
400ml tin coconut milk
1 cup chicken or vegetable stock
200 grams raw cashew nuts
RAITA
1 teaspoon black mustard seeds
200 grams plain yoghurt
1 red apple, grated
TO SERVE
cooked jasmine rice
sliced cucumber
fresh coriander
poppadoms

Our friends at dish magazine created this fragrant, creamy curry, which is perfect paired with Bombay Sapphire Dry Gin a flavour match made in heaven. Serves 6

Preheat the oven to 160C.
Curry: Heat some olive oil in a large, heavy-based saucepan over a medium heat. In batches, add the lamb, brown on all sides and set aside.
In a food processor, blitz together the onion, ginger, garlic and chillies until a smooth paste forms. Pour the paste into the saucepan and fry for 2 minutes, or until aromatic. Add the spices and fry for a further 3 minutes. Return the lamb to the pan and add the salt, coconut milk and stock. Bring to a simmer, cover and place in the oven for 2 hours.
In a food processor, blitz the cashews until finely ground. Add to the curry and cook for a further 10 minutes.
Raita: In a small frypan over a medium heat, toast mustard seeds. Once they begin to pop, remove from heat. Place in a bowl along with the remaining raita ingredients.
To serve: Serve the curry with jasmine rice, cucumber, raita, coriander and poppadoms.