Spicy Goan Curry

Cut the lamb into 2 cm/3/4 " cubes and place in a bowl.

Heat a large dry skillet and toast cumin, mustard seeds, cinnamon, cloves, chillies and turmeric 1-2 minutes. Remove the spices from the pan, place in a mortar and grind.

Heat 2 tbsp of oil in the skillet and fry the onion mixture for 5 minutes. Add the spices, cook for 2 minutes then add the vinegar and stir until it bubbles.

Puree the mixture to a fine paste. Mix together with the meat and marinate for at least 8 hours or leave to marinate in the refrigerator overnight.

Heat the remaining oil in a skillet. Remove the meat from the marinade and fry on all sides. Add 400 ml/1 1/2 cups water. Stir in the remaining marinade and simmer at a low temperature for about 1 hour. Add a little water if necessary.

Cook the rice according to the instructions on the packet, adding the saffron to the cooking water. Toast the cashew nuts in a pan for 1-2 minutes until golden brown.