Indian Lamb Curry with Nuts and Raisins

Cut the meat into bite-sized cubes. Mix the yogurt with 1/2 teaspoon salt, pepper (crush the grains in a mortar) and the ground spices and mix with the meat. Cover and chill for approx. 3 hours.

Peel the onions, garlic and ginger and finely chop everything. Open the cardamom pods with the knife and remove the black seeds. Squeeze the seeds in a mortar. Heat the ghee in a large saucepan and roast the onion, cloves and cardamom seeds over medium heat. Add the ginger and garlic and fry for about 2 minutes, then add the meat with the yoghurt marinade.

Fry everything on high heat for a few minutes, then reduce the heat, put the lid on and simmer the meat for at least 1 hour on low heat. Stirring occasionally. If there is not enough liquid in it, pour some water. The sauce should simmer sooner so that it becomes creamy.

Halve the cashew nuts and add to the meat, along with the raisins and tomato sauce. Cover and simmer for another 30 minutes, until the sauce is nice and creamy. Rub the saffron threads over the meat with your fingers. Finally, season the sauce with salt and the ground cardamom. Let it steep a little and then serve.

Sprinkle with freshly chopped coriander and serve with rice and naan bread. If you like, sprinkle some natural yoghurt on top and drizzle with a little lemon juice.