Lamb With Cashew Nut Curry

Lamb With Cashew Nut Curry
Serves 4

Ingredients
1/2 teaspoon saffron threads
50ml/2fl oz boiling water
75g/3oz ghee or butter
150g/5oz onion, chopped
2 teaspoons salt
125ml/4fl oz Greek-style yogurt
700g/11/2lb lamb, cubed
2 tablespoons finely chopped fresh coriander
1 tablespoon freshly squeezed lemon juice

For the masala
50g/2oz unsalted cashew nuts
3 dried red chillies
2.5cm/1in piece of fresh root ginger
5cm/2in cinnamon stick
1/4 teaspoon cardamom seeds
3 cloves
2 garlic cloves
2 tablespoons poppy seeds
1 tablespoon coriander seeds
1 teaspoon cumin seeds

• To make the masala, put the cashew nuts, chillies, ginger and 225ml/ 8fl oz cold water in a blender or food processor. Whiz at high speed for 1 minute. Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Blend again until the mixture is completely pulverized. Set the masala aside.
• Put the saffron in a small bowl, add the boiling water and leave to soak for at least 10 minutes.
• In a heavy frying pan, heat the ghee or butter over a medium heat. Add the onion and, stirring constantly, sauté for 8 minutes until soft and golden brown.
• Stir in the salt and the masala, then add the yogurt. Cook over a medium heat, stirring occasionally, until the ghee lightly films the surface.
• Add the lamb, turning it about with a spoon to coat the pieces evenly. Stir the saffron and its soaking liquid into the pan. Reduce the heat to low, cover tightly and cook for 20 minutes, turning the lamb from time to time. Scatter half the coriander over the lamb and continue cooking, tightly covered, for a further 10 minutes or until the lamb is tender.
• To serve, transfer the entire contents of the pan to a warmed serving dish, and sprinkle the top with the lemon juice and the remaining coriander. Serve hot with boiled basmati rice.

Pork Steaks With Gremolata

Pork Steaks With Gremolata
Serves 4

Ingredients
2 tablespoons olive oil
4 lean pork shoulder steaks, about
175g/6oz each
1 onion, chopped
2 garlic cloves, crushed
2 tablespoons tomato purée
400g/14oz canned chopped plum tomatoes
150ml/5fl oz dry white wine
1 bouquet garni
3 anchovy fillets in oil, drained and chopped salt and freshly ground black pepper
For the gremolata
3 tablespoons chopped fresh flat-leaf parsley grated zest of 1/2 lemon grated zest of 1 lime
1 garlic clove, chopped

• Heat the oil in a large flameproof casserole dish, add the pork steaks and brown on both sides. Remove the pork from the dish and set aside.
• Add the onion to the dish, and sweat for a few minutes until soft and beginning to colour. Add the garlic and sweat for 1–2 minutes, then stir in the tomato purée, tomatoes and wine. Add the bouquet garni. Bring to the boil, then boil rapidly for a further 3–4 minutes to reduce the sauce and thicken slightly.
• Return the pork to the casserole dish, then cover and cook for about 30 minutes. Stir in the anchovies. Cover the casserole and cook for a further 15 minutes or until the pork is tender.
• To make the gremolata, mix together the parsley, lemon and lime zests and garlic.
• When ready, remove the pork steaks and discard the bouquet garni. Reduce the sauce over a high heat if necessary to thicken. Taste and adjust the seasoning if required.
• Return the pork to the casserole dish, then sprinkle with the gremolata. Cover and cook for a further 5 minutes, then serve hot.