Diced Lamb

Ingredients (serves 4):

• 800 g diced lamb shoulder (or leg), trimmed

• 2 tbsp ghee or butter

• 1 large onion, finely chopped

• 4 garlic cloves, minced

• 1-inch (2 cm) piece of fresh ginger, grated

• ½ tsp ground turmeric

• 2 tsp garam masala

• ½ tsp Kashmiri chilli powder (or paprika with a pinch of cayenne)

• ¼ cup cashews (about 20), blended with ⅓ cup water to make a paste

• 400 ml chicken or lamb stock

• 100 ml cream (plus 50–100 ml coconut cream if desired)

• 2 tsp sugar (white or brown)

• Salt, to taste

• Fresh coriander (cilantro), chopped, for garnish

Instructions:

1. Make a smooth cashew paste by blending cashews with water, then set aside.

2. Heat 1 tbsp ghee in a large pot. Brown the lamb in batches, then remove and set aside.

3. Add the remaining ghee to the pot. Sauté onion until softened (5 minutes). Add garlic and ginger, cooking for another 1–2 minutes.

4. Stir in turmeric, garam masala, and chilli powder. Cook for 1 minute to release their aroma.

5. Return lamb to the pot. Pour in the stock and the cashew paste. Stir well.

6. Reduce to a gentle simmer, cover, and cook for 1 ½ to 2 hours, until the lamb is very tender. Stir occasionally, adding a splash of stock or water if needed.

7. Stir in cream (and coconut cream, if using), sugar, and adjust salt. Simmer uncovered for a few more minutes until the sauce is rich and slightly thickened.

Seasoning & Serving:

• Add salt at the end so you can balance the flavour.

• Garnish with fresh coriander.

• Serve with fluffy basmati rice (cook by rinsing, then simmering 1 cup rice with 2 cups water for 12 minutes, cover and steam off heat for 10 more minutes).

• Warm naan bread in the oven or on a skillet for dipping.

• Add cucumber raita (yoghurt mixed with cucumber and cumin) for a cooling side.

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