Lamb and Cashew Nut Curry

Cashew nuts, yoghurt and saffron make this a delicious dish for a special occasion. Served with rice, dumplings or Indian breads, it makes a substantial meal.

Ingredients:
1-2 inch piece of root ginger, peeled and chopped
3-4 garlic cloves
2 green chillies
50g unsalted cashew nuts
60ml water
4 whole cloves
6 cardamom pods, bruised
15ml coriander seeds
15ml white poppy seeds
50g ghee
2 onions, finely chopped
1kg lamb, cubed
300ml yoghurt
a pinch of saffron threads, soaked in 30ml boiling water
5ml salt
juice and zest of a quarter of a lemon
30ml chopped coriander leaves
3/4 of a lemon, sliced

Method:
Put the ginger, garlic, chillies and cashew nuts in a blender with half the water. Blend to a smooth paste. Add the cloves, cardamom, coriander and poppy seeds and the remaining water and blend. Transfer the puree to a bowl.

Melt the ghee in a large saucepan. Add the onions and fry over medium heat until the onions are golden brown. Stir in the prepared puree and fry for about 3 minutes, stirring constantly. Add the lamb cubes and fry until they are evenly browned.

Mix the yoghurt with the soaked saffron, including the liquid. Add the salt and stir this mixture into the meat in the pan. Increase the heat and bring your curry to the boil, then reduce the heat to low and simmer for 1 hour. Stir in the lemon zest and juice and sprinkle over the chopped coriander leaves. Cover and simmer for another 20 minutes, or until the lamb is tender.

Transfer to a warmed serving dish garnished with lemon slices.