Lamb korma with roti

Sprog 1 is addicted to curry. Sprog 2, not so much. When I cooked this dish last night, Sprog 1 rejoiced, Sprog 2 moaned. When I asked Sprog 2 what she’d like me to cook tomorrow night, she said “pillows”. Pillows are Latina ravioli. Served plain, with a sprinkle of parmesan on top. I explained that pillows were not a lovingly home-cooked recipe. Sprog 2’s second choice was spag bol. All class. Anyway, Sprog 1 lurved the curry, so here’s the recipe. Roti to mop up the sauce is essential in our household. I gaze longingly at everyone’s roti and mop my sauce up with steamed zucchini. The Household’s favourite roti is the one in the ready-made meals cabinet at Woolworths. Sorry, forget the name. You warm it in a dry frying pan.

LAMB KORMA

INGREDIENTS: 1kg boneless leg or shoulder lamb, cut into 3cm cubes; 2 green chillies, finely chopped (bit bland without); 120g roasted unsalted cashews, ground (if you can be bothered, otherwise, hang the expense and go for cashew paste from the health food section); 2 crushed garlic cloves; 2.5cm fresh ginger, peeled and finely chopped; 3 tblsps vegetable oil; 1 cinnamon stick; 4 cloves; 3-4 curry leaves; 2 tsp ground coriander; 1/2 tsp ground cardamon; 2 onions; 150g natural yoghurt; pinch of saffron soaked in 1 tablespoon hot water; 2 tsps lemon juice.

METHOD: Zizz the onions, chillies, garlic and ginger in a food processor. Heat half the oil in a pan (if you have a non-stick casserole that you can transfer to the oven, use it and save on washing up). Fry lamb in batches until browned, transfer to a plate. Heat remaining oil and fry spices for one minute. Add onion mixture, fry until softened. Stir in half the yoghurt, saffron water, ground cashews/paste and lamb. Bake in oven at 180C for 1 hour. Stir in lemon juice and remaining yoghurt and serve with roti, rice, steamed veg etc.