A recipe from the Good Food collection.
Ingredients
500 g (1 lb) leg or shoulder lamb, cubed
2 tablespoons plain yoghurt
1 onion, chopped
1 green chilli, roughly chopped
1 garlic clove, crushed
1 cm (½ in) piece ginger, grated
2 tablespoons cashew nuts
2 tablespoons korma curry paste
2 tablespoons oil
Method
1. Put the lamb in a bowl with 1 tablespoon of the yoghurt and mix together until all the meat cubes are coated.
2. Put the onion with the chilli, garlic, ginger, cashew nuts and curry paste in a blender, add 2 tablespoons of water and process to a smooth paste. If you don't have a blender, finely chop everything before adding the water.
3. Heat the oil in a casserole dish over a medium heat. Add the blended mixture, season it with salt and cook it over a low heat for 1 minute, or until the liquid evaporates and the sauce thickens. Add the lamb and slowly bring everything to the boil. Cover the casserole tightly, simmer for 1 hour, then add the rest of the yoghurt and keep cooking for another 30 minutes, or until the meat is very tender. Stir the meat occasionally to prevent it from sticking to the pan. The sauce should be quite thick. Serve with rice.