800 grams butterflied lamb leg, trimmed and cut into 3cm chunks
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
400ml tin coconut milk
1 cup chicken or vegetable stock
200 grams raw cashew nuts
1 teaspoon black mustard seeds
200 grams plain yoghurt
1 red apple, grated
cooked jasmine rice
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.