For the Lamb:
800 gms of boneless leg of lamb
1 Greek yogurt
1 teaspoon of ground curry
1/2 teaspoon of paprika
1/4 teaspoon of ground ginger
1/2 teaspoon of ground cumin

For the Sauce:
1 onion
2 apples
2 slices of pineapple, in juice
1/2 teaspoon of cumin
2 teaspoons of ground curry
1/2 teaspoon of ground ginger
1/2 teaspoon of paprika
A few strands of saffron
100 gms of tomato sauce
500 ml of chicken broth
400 ml of coconut milk

For the Basmati Rice with Walnuts:
180 gms of Basmati rice
400 ml of water
40 gms of curried California Walnuts

Preparing the Lamb:

  1. Mix the Greek yogurt with the ground curry, paprika, ground ginger and cumin.
  2. Slice the lamb leg into small portions, adding a pinch of salt. Combine the lamb in a zipped bag with the yogurt and spice mixture. Refrigerate at least one hour.

Preparing the Sauce:

  1. Slice the onion brunoise-style and fry in a tall pot. Then, add the apple and pineapple slices, cooking for 2 minutes over medium heat.
  2. Add the spices and cook another 2 minutes. Add the tomato sauce and chicken broth bring to a boil and then turn it down to medium heat and cook for 30 minutes. Add the coconut milk and cook for 30 more minutes. Add salt to taste and chopped walnuts to thicken the sauce.

Preparing the Rice:

  1. While the sauce is cooking, prepare the Basmati rice. In this case, it can be made in the microwave. Pour the rice in a microwave-safe rice cooker or container and add water and a touch of salt. Cook for 13 minutes.
  2. Take the rice out of the microwave and add chopped curried walnuts. Let the rice settle.

Complete the Recipe:

  1. Cook the lamb in the oven at 160°C for 10 minutes. Then, add the sauce and cook for 10 more minutes.
  2. Serve the lamb curry over the Basmati rice with curried walnuts.