As with most curries made from scratch, there is a little bit of work in prepping the ingredients, but if you give it a go, you’ll be richly rewarded with my healthy take on this Indian classic.
1 heaped tsp coriander seeds
1 heaped tsp cumin seeds
1 heaped cup raw cashews
1 tbs ghee or olive oil
1 large onion, sliced thinly
3 cloves garlic, finely chopped
1 long green chilli, add more for a hotter curry
1 small piece of fresh ginger , finely grated
1 tsp garam masala
1 tsp turmeric, ground
3 tomatoes, chopped
300 mls chicken stock
1 – 2 tsp salt
1 bunch coriander, leaves chopped
750 grams diced lamb leg
2 bunches silverbeet, about 700 grams
Gently toast cumin, coriander in a small frypan until fragrant (be careful not to burn). Pound spices with a mortar and pestle and set aside in a bowl.
Whizz the cashews in a food processor until fine and set aside.
In a large pot, heat the ghee on a medium heat and gently cook the onion for 5 minutes. Add the garlic, chilli, ginger, milled spices, garam masala, turmeric and sauté gently for a further 4 mins.
Add the ground cashews, tomatoes, stock, salt and coriander then add the lamb and cook for 1 hour, gently stirring from time to time.
Chop the silverbeet leaves and add about half of the chopped silverbeet into large pot with boiling water to reduce volume, then add the rest of the silverbeet and cook for 5 mins. Drain the silverbeet and puree with a stick blender. Add the pureed silverbeet to the curry and stir through.
Serve with paratha bread or basmati rice.