Ingredients

• 10 cloves
• 10 black peppercorns
• 4 cardamom pods
• 1 cinnamon stick
• 4 dried red chillies
• 4 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1 tsp fennel seeds
• 1 star anise
• 1 tsp turmeric powder
• 2 tbsp vegetable oil
• or ghee
• 500g/1lb 2oz lamb leg
• cut into 5cm/2in cubes
• 2 onions
• peeled
• thinly sliced
• 1cm/½in root ginger
• peeled
• grated
• 1 clove garlic
• peeled
• crushed
• 1½ tbsp Malaysian curry powder (see above)
• 1 tsp chilli powder
• salt
• ½ tsp saffron strands
• soaked in 50ml/2fl oz warm water
• 110g/4oz cashew nuts
• blended to a paste with 2 tbsp water
• 1 cinnamon stick
• 250ml/9fl oz plain yoghurt
• 2 tomatoes
• cut into quarters
• 2 tbsp chopped fresh coriander leaves
• 300g/11oz basmati rice
• cooked according to packet instructions
• to serve

Directions

• For the Malaysian curry powder
• toast all of the spices
• except the turmeric
• in a dry frying pan
• for 30 seconds-1 minute
• or until they become fragrant. Set aside to cool slightly.
• Grind the toasted spices and turmeric to a powder using a pestle and mortar.
• For the Malay korma
• heat one tablespoon of the oil in a lidded wok
• add the lamb
• in batches if necessary
• and stir-fry for 2-3 minutes
• or until browned all over. Remove the lamb from the wok and set aside.
• Heat the remaining oil in the wok used to cook the lamb and fry the onion
• ginger
• garlic
• 1 ½ tablespoons of the Malaysian curry powder and all of the chilli powder for 1-2 minutes
• or until fragrant (NB: Do not let the mixture burn).
• Add the reserved lamb to the wok and season to taste
• with salt. Stir until well combined. Stir in the saffron strands and soaking water
• cashew nut paste
• cinnamon stick
• then pour in enough water to cover the lamb by 2.5cm/1in. Bring the mixture to the boil
• then reduce the heat
• cover the wok with the lid and simmer
• stirring occasionally
• for 1¼-1½ hours. (You may need to add more water if the mixture begins to dry out.)
• Stir in the yoghurt and tomatoes and return the mixture to a simmer for 1-2 minutes.
• To serve
• spoon the rice into each of 4 serving bowls
• top each bowl with some lamb curry and garnish with the coriander leaves.