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Recipe: Lamb in cashew and mint sauce


100g cashew nuts, plus a handful to scatter (optional)
2 tbsp vegetable oil
2 cloves
2 cardamom pods
1/2 tsp cumin seeds
1 onion, chopped
1 cloves garlic, crushed
1 tsp ginger, grated
2 tomatoes, chopped
2 tsp ground coriander
1/2 tsp ground tumeric
500g Eye of Loin, cut into large cubes
100ml single cream
Mint chopped to make 2tbsp, plus a few leaves for decoration
1 tbsp coriander, chopped


Put the cashews and a little water in a blender and whizz to a fine paste.

Heat the oil in a pan and add the cloves, cardamom pods and cumin seeds. When they begin to pop, add the onion and fry over a medium heat for 8 - 10 minutes. Add the garlic, ginger, tomatoes, coriander and tumeric. Cook, stirring constantly, for 5 minutes. Then add the cashew paste and cook for a further 5 minutes. Add the lamb. Reduce the heat and leave to cook, covered for 30 minutes. Stir in the cream, chopped mint and coriander and season to taste with salt and pepper.

Scatter with a few cashews if you like. Decorate with the mint leaves and serve with basmati rice.

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