800g New Zealand Lamb leg, diced
2 tbsp Thai curry paste (more or less to taste)
4 green cardamom, lightly crushed
20 curry leaves
2 tsp oil
2 red onions, peeled and diced
2 carrots, peeled, quartered and sliced
4 cloves of garlic, peeled and sliced
3 tbsp ginger, chopped or grated
2 tsp turmeric
1 cinnamon quill
1 can of unsweetened coconut milk (400ml)
8 diced tomatoes (or use 2 x 400g cans chopped tomatoes)
Rice
1 tsp cumin seeds
2 teaspoons grated ginger
300g of Basmati rice, rinsed in a fine sieve to remove any rice dust
550g of water
Minted cucumber raita
½ cucumber, seeded and grated
200g thick plain yoghurt
6 stalks of mint leaves, shredded
1 lime, zested and juiced
Garnish
1 bunch coriander, leaves removed from stalk, stalks cut into 1cm lengths
2 spring onions, thinly sliced
100g flaked almonds, lightly toasted
Cooking method:
1. Mix the diced lamb with the curry paste, cardamom and curry leaves, cover with cling film and leave for at least 15 minutes minimum, although it can be left overnight in the fridge.
2. Heat the oil in a large sauce-pan and fry the onions, carrots, garlic and ginger over a medium heat until caramelised.
3. Add the lamb and brown the meat.
4. Add the turmeric and cinnamon.
5. Stir in the coconut milk, tomatoes, 1 heaped teaspoon flaky salt (or ¾ of fine salt) and enough water to cover by 2cm, then bring to a boil.
6. Cover and reduce to a simmer and cook for 90 minutes or more, until the lamb is tender. Remove the lid from the pan for the last 10 minutes cooking to reduce some of the liquid and taste for seasoning.
7. To prepare the rice, heat a little oil in a saucepan. Add the cumin and ginger and cook until they begin to sizzle. Add the rice and water to the pan and bring to a boil, then reduce to a simmer and cook for 10 minutes. Turn the heat off and leave to stand for 15 minutes.
8. To make the raita, squeeze excess moisture from the cucumber then mix into the yoghurt along with the mint, lime juice and zest.
