Ingredients
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2 tablespoons oil
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1 large onion, chopped into large dice
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1 inch cube gingerroot, peeled, roughly chopped
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3 garlic cloves, peeled, roughly chopped
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3 fresh red chilies, roughly chopped
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1 teaspoon cardamom powder
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1/4 teaspoon ground cloves
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3 teaspoons ground coriander
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1 tablespoon poppy seed
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1 tablespoon sesame seeds
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1 lb lean ground lamb
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1/2 teaspoon turmeric
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1 teaspoon salt (to taste)
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10 fluid ounces warm water
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5 fluid ounces milk
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2 ounces raw cashews, split lengthways in half
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1/2 teaspoon cinnamon (or a little more to taste)
Instructions
- Heat 1 tablespoon oil in a large pan and add the onion. Cook about 5 minutes or until softened. Add the garlic, ginger and chillies and cook gently about 5 minutes more. Remove from heat and transfer to a bowl and allow to cool.
- Add the remaining oil to the pan and fry the spice mix and ground poppy and sesame seeds for about 30 seconds, stirring constantly.
- Add the lamb and fry until all the liquid has evaporated (about 10 minutes) stirring frequently.
- Add the turmeric, stir and fry 30 seconds.
- Add the salt and water and cook over a low heat for 15 minutes, stirring occasionally.
- Meanwhile, put the milk and fried onions into a blender and pulse until smooth.
- Stir this milk mix into the meat and bring back to the boil.
- Simmer for about 10 minutes or until the gravy is thick.
- Add the chopped coriander and cashews and cook a further 5 minutes.
- Serve sprinkled with extra chopped coriander.