2 tbsp chopped fresh coriander leaves
1 clove garlic, peeled, crushed
1cm/Β½in root ginger, peeled, grated
2 onions, peeled, thinly sliced
300g/11oz basmati rice, cooked according to packet instructions, to serve
4 cardamom pods
110g/4oz cashew nuts, blended to a paste with 2 tbsp water
1 tsp chilli powder
1 cinnamon stick
10 cloves
4 tbsp coriander seeds
2 tbsp cumin seeds
1Β½ tbsp Malaysian curry powder (see above)
1 tsp fennel seeds
10 black peppercorns
Β½ tsp saffron strands, soaked in 50ml/2fl oz warm water
salt
1 star anise
1 tsp turmeric powder
2 tbsp vegetable oil, or ghee
250ml/9fl oz plain yoghurt
500g/1lb 2oz lamb leg, cut into 5cm/2in cubes