Ingredient:
5 cm (2 in) piece of fresh root ginger, peeled and grated
3 large garlic cloves, peeled
2 large green chillies, halved and deseeded
60 g (2 oz) salted cashew nuts (optional)
2 tsp ground cumin
2 tsp ground cardamom
2 tsp turmeric
6 tbsp water
3 tbsp sunflower oil
1 kg (2 lb) lamb neck fillet, trimmed and cut into 4 cm (1 ½ in) cubes
2 large onions, roughly chopped
300 ml (1/4 pint) full-fat Greek-style yogurt
Salt and black pepper
About 1 tbsp lemon juice
Fresh mint and paprika, to garnish

Method:
Place the ginger, garlic, chillies, cashew nuts (if using), cumin, cardamom, turmeric, and measured water in a food processor or blender, and puree until smooth.

Heat 2 tbsp of the oil in a large flameproof casserole, and brown the lamb on all sides (you may need to do this in batches). Remove with a slotted spoon and set aside to drain on kitchen paper.

Heat the remaining oil in the same pan, and fry the onion over a high heat for 2-3 minutes. Return the lamb to the pan, add the pureed spice blend, and stir in the yogurt. Season with salt and pepper, cover, and simmer gently for about 1 ½-2 hours until the lamb is tender.

Just before serving, add the lemon juice, and check the seasoning. Garnish with a sprinkling of mint and paprika, and serve hot.