Cashew and Coconut Lamb Curry

Preheat the oven to 160°C.

Curry: Heat some olive oil in a large, heavy-based saucepan over a medium heat. In batches, add the lamb, brown on all sides and set aside.

In a food processor, blitz together the onion, ginger, garlic and chillies until a smooth paste forms.

Pour the paste into the saucepan and fry for 2 minutes, or until aromatic. Add the spices and fry for a further 3 minutes. Return the lamb to the pan and add the salt, coconut milk and stock. Bring to a simmer, cover and place in the oven for 2 hours.

In a food processor, blitz the cashews until finely ground. Add to the curry and cook for a further 10 minutes.

Raita: In a small frypan over a medium heat, toast mustard seeds. Once they begin to pop, remove from heat. Place in a bowl along with the remaining raita ingredients.

To serve: Serve the curry with jasmine rice, cucumber, raita, coriander and poppadoms.