Korma Lamb with spices and yoghurt

1kg boned leg of lamb 2 onions 1 tablespoon finely chopped fresh ginger 2 large garlic cloves 40g raw cashew nuts or blanched almonds

2-6 dried red chillies, deseeded

2 tablespoons ground coriander

1 teaspoon ground cumin

¼ teaspoon ground cinnamon

¼ teaspoon ground cardamom

¼ teaspoon ground cloves

½ teaspoon saffron strands 2 tablespoons boiling water 20g ghee 2 tablespoons oil 2 tablespoons salt 125g plain yoghurt 2 tablespoons chopped fresh coriander leaves

Cut the lamb into large cubes, trimming off any excess fat.

Peel the onions; slice one thinly and set aside. Finely chop the other onion and place in a food processor with ginger, garlic, cashew nuts and chillies. Add 125ml water and process to make a smooth paste. Add all the ground spices and process until well combined.

Put the saffron strands into a small bowl with the boiling water and allow to soak while cooking the masala.

Heat the ghee and oil in a large saucepan over low heat. Add the sliced onion and cook, stirring frequently with a wooden spoon, until soft and golden.

Add the spice mixture and continue to cook, stirring constantly until the oil starts to separate. Add 60ml water to the pan together with salt and continue to stir until the liquid evaporates.

Add the lamb and stir over medium heat until each piece is coated with spice. Stir the saffron, crushing the strands against the side of the bowl, then add to the pan and stir to combine. Add yoghurt and stir again until mixed through.

Reduce the heat to low, cover, and simmer for an hour, or until the lamb is tender and the sauce has thickened. Make sure you stir occasionally, taking care that the spice mixture does not stick to the base of the pan.

When the lamb is cooked, sprinkle with coriander leaves, replace the lid and cook for 5 minutes further. Serve the lamb korma hot with rice.

Serves 6.