Ingredients
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LAMB CURRY
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olive oil, for frying
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800 grams butterflied lamb leg, trimmed and cut into 3cm chunks
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1 onions
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3cm piece fresh ginger, peeled
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5 cloves garlic
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3 green chillies, deseeded
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1 teaspoon ground cinnamon
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1 teaspoon ground turmeric
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teaspoon ground coriander
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teaspoon ground cloves
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10 cardamom pods
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teaspoon salt
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400ml tin coconut milk
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1 cup chicken or vegetable stock
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200 grams raw cashew nuts
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RAITA
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1 teaspoon black mustard seeds
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200 grams plain yoghurt
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1 red apple, grated
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TO SERVE
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cooked jasmine rice
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sliced cucumber
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fresh coriander
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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
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Preheat the oven to 160C.
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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.
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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.
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In a food processor, blitz the cashews until finely ground. Add to the curry and cook for a further 10 minutes.
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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.
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To serve: Serve the curry with jasmine rice, cucumber, raita, coriander and poppadoms.
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