800g New Zealand Lamb leg, diced br 2 tbsp Thai curry paste (more or less to taste) br 4 green cardamom, lightly crushed br 20 curry leaves br 2 tsp oil br 2 red onions, peeled and diced br 2 carrots, peeled, quartered and sliced br 4 cloves of garlic, peeled and sliced br 3 tbsp ginger, chopped or grated br 2 tsp turmeric br 1 cinnamon quill br 1 can of unsweetened coconut milk (400ml) br 8 diced tomatoes (or use 2 x 400g cans chopped tomatoes) br br Rice br 1 tsp cumin seeds br 2 teaspoons grated ginger br 300g of Basmati rice, rinsed in a fine sieve to remove any rice dust br 550g of water br br Minted cucumber raita br ½ cucumber, seeded and grated br 200g thick plain yoghurt br 6 stalks of mint leaves, shredded br 1 lime, zested and juiced br br Garnish br 1 bunch coriander, leaves removed from stalk, stalks cut into 1cm lengths br 2 spring onions, thinly sliced br 100g flaked almonds, lightly toasted br br Cooking method: br 1. Mix the diced lamb with the curry paste, cardamom and curry leaves, cover with cling film and leave for at least 15 minutes minimum, although it can be left overnight in the fridge. br 2. Heat the oil in a large sauce-pan and fry the onions, carrots, garlic and ginger over a medium heat until caramelised. br 3. Add the lamb and brown the meat. br 4. Add the turmeric and cinnamon. br 5. Stir in the coconut milk, tomatoes, 1 heaped teaspoon flaky salt (or ¾ of fine salt) and enough water to cover by 2cm, then bring to a boil. br 6. Cover and reduce to a simmer and cook for 90 minutes or more, until the lamb is tender. Remove the lid from the pan for the last 10 minutes cooking to reduce some of the liquid and taste for seasoning. br 7. To prepare the rice, heat a little oil in a saucepan. Add the cumin and ginger and cook until they begin to sizzle. Add the rice and water to the pan and bring to a boil, then reduce to a simmer and cook for 10 minutes. Turn the heat off and leave to stand for 15 minutes. br 8. To make the raita, squeeze excess moisture from the cucumber then mix into the yoghurt along with the mint, lime juice and zest.