Ingredients

• 500g Diced leg of Lamb.
• 2 tbsp natural yoghurt
• 2 tsp garam masala
• 1 tsp chilli powder
• 4 cm ginger, peeled.
• 6 cloves of garlic, peeled.
• 3 tbsp sunflower oil
• 1 lemon, juice, and zest
• Salt and black pepper

For the masala sauce:

• 500g chopped tomatoes.
• 2 onions, sliced.
• 1 tbsp sunflower oil
• 1 tbsp butter
• 2 tsp garam masala
• 1 tsp chilli powder
• 1 tsp coriander powder
• 50g sugar
• 1 tsp cider vinegar
• 50g cream
• 75g Cashew nuts

For the herb chutney:

• Large bunch of mint, leaves picked.
• Large bunch coriander
• Large bunch fresh parsley
• 1/2 red onion, peeled and roughly chopped.
• 2 tbsp sunflower oil
• 1 tbsp cider vinegar
• 1 tsp brown sugar
• 2 cups of cooked rice

Tools

• Multipro Classic Food Processor

Method

1. Firstly, make the garlic and ginger paste by popping the garlic, ginger, and splash of oil into a blender and blend until smooth. You can make as much as you want – I normally make lots and use for the week in my meal prep.
2. Place the lamb chunks into a bowl and add a tbsp of garlic and ginger, yoghurt, garam masala, chilli powder, 1 tbsp oil, lemon juice and zest, salt, and pepper. Allow to marinade for at least 30minutes but overnight would be ideal.
3. For the sauce heat a good saucepan over a medium heat, add some oil and butter and once it begins to foam add the onions and cook until translucent about 10 minutes. Add a heaped spoon of the garlic and ginger puree and cook until fragrant. Now add the spices, sugar and cashews and cook for 2 minutes before deglazing the pan with a splash of vinegar. Add the chopped tomatoes and reduce the heat to low to medium and allow to gently simmer for 10 minutes. Using a stick blender, blend the sauce until smooth – now you have an awesome masala sauce which can be kept in the fridge for 3 days or even frozen and can be used in multiple different dishes.
4. Return the sauce to a low heat and add the lamb – you can also do this part in a slow cooker- cover the pot with a lid and allow to cook for 45 minutes or until the lamb is nice and tender. Keep an eye on the pot every 15 or so minutes to make sure it is not sticking to the pot.
5. While the lamb is cooking prepare the herb chutney by add the mint leaves, coriander, and parsley to a food processer along with the roughly chopped red onion, sunflower oil, vinegar, and sugar. Roughly blend and adjust seasoning with a pinch of salt or vinegar or sugar. Set this aside and it will keep in the fridge for 3 to 4 days.
6. When the lamb is nice and soft, remove the lid and stir in the cream. Taste the curry, it may need a little splash of vinegar or lemon juice to balance out the sweetness of the cream and lamb.
7. Allow to cool slightly before serving on top of rice with a generous drizzle of the chutney and splash of extra cream or yoghurt.