For the raita:
1 cucumber, finely diced
1 x 200g natural yoghurt
1 tbsp mint jelly
Pinch salt
For the curry:
2 tbsp sunflower oil
450g lean lamb, cubed
1 onion, sliced
1 tsp turmeric
1 tbsp medium curry powder
1 tsp cumin powder
10 cardamom pods
100ml lamb stock
2 garlic cloves, crushed
225g carrots, sliced
225g swede diced
2 bay leaves
Salt and pepper
450g basmati rice, cooked
2 tbsp fresh coriander, chopped
To serve:
Poppadoms

1. To make the raita mix together all the ingredients, cover with cling film and chill for 1 hour.

2. Heat the oil in a large saucepan and fry the lamb in batches, until golden brown. Remove from the pan with a slotted spoon and drain on kitchen paper. Add the onion and spices and cook over a medium heat until the onions are tender, return the lamb to the pan.

3. Stir in the stock, garlic, carrots, swede, bay leaves and season with salt and pepper. Bring to the boil, cover with a lid and simmer gently for 1 hour, until the meat and vegetables are tender.

4. Add the rice to the pan and heat gently for 5 minutes, stirring.

5. Spoon into a warm serving dish, sprinkle on the coriander and serve with the raita and poppadoms.

Tip.

Take care not to burn the spices, as it will give a bitter flavour to the dish. This dish keeps really well in a warm oven, tightly covered with foil.