Indian lamb on the bone & coriander raita recipe | TASTE

Ingredients

• For the curry
• 1 t coriander seeds
• 1 t cumin seeds
• 5 pods cardamom
• 3 cloves
• 1 t turmeric
• 2 T sun flower oil
• 700 g free-range lamb knuckles
• 2 onions, roughly chopped
• 1 T ginger, grated
• 5 cloves garlic, finely chopped
• 2 T garam masala powder
• 8 curry leaves
• 1 t saffron
• 2 red chillies, finely chopped
• 2 whole dried chillies
• 1 x 400 can g whole peeled tomatoes
• 4 potatoes, peeled and quartered
• Salt and white pepper, to taste
• 1 T ghee (see cook\\\'s note)
• 20 g peanuts, lightly toasted
• 20 g Woolworths crispy onion sprinkle
• cooked basmati rice, for serving
• 4 Woolworths frozen Indian plain rotis, cooked according to package instructions, for serving
• For the pineapple-and-coriander raita, mix:
• ½ pineapple, peeled and diced
• ¼ cup coriander, roughly chopped
• ¼ cup double-thick yoghurt
• 1 lime, juiced