Slow-Cooked Lamb and Cashew Curry
Fresh, juicy pineapple and crunchy cashews add great contrasting textures and flavours to this meltingly tender lamb curry.
- 1.2 kilograms boned lamb shoulder pieces
- coconut or vegetable oil, for cooking
- sea salt and ground pepper
- 1 large onion
- 3 cloves garlic, 2cm-piece peeled fresh ginger
- ⅓ cup roasted cashew nuts
- ⅓ cup desiccated coconut
- 2 teaspoons each ground cumin and coriander
- 1 teaspoon ground turmeric
- 2cm thick slice fresh pineapple
- 400-gram tin crushed tomatoes
- 1 cup water
- thick plain yoghurt
- 2 thick slices fresh pineapple, finely chopped
- ¼ cup chopped roasted cashew nuts
- 2 spring onions, thinly sliced
- 1 green chilli, thinly sliced
- Preheat the oven to 160°C fan bake.
- Season the lamb with salt and pepper.
- Heat the oil in a large ovenproof casserole dish and, when hot, brown the lamb on all sides.
- Transfer to a plate. Don’t wash the casserole dish.
- Put all the ingredients, except the tomatoes and water, in a food processor and blend to a thick paste.
- Tip into the casserole dish and cook over a medium heat for 5 minutes until fragrant, stirring so it doesn’t catch on the base of the pan. Stir in the tomatoes and water and season with salt.
- Add the lamb and resting juices back to the casserole and turn to coat in the spice mix. Cover with baking paper, then foil or a lid, to seal tightly.
- Bake for 1 hour, then turn the lamb and bake for a further 1 hour or until the meat is very tender.
To finish: Top the lamb with dollops of yoghurt then the pineapple, cashew nuts, spring onions and chilli.
Cook's note: For a vegetable component we added 150 grams, trimmed green beans cooked in a hot sauté pan with a little coconut oil until lightly blistered.