Gulai is a type of curry from Indonesia and Malaysia which is often made from a paste that includes nuts and is cooked with coconut milk resulting in a rich, flavoursome sauce.

‘Kambing’ refers to the curry being made from goat or mutton, but it also works brilliantly with lamb.

• 500g diced lamb, goat or mutton
• 250g new potatoes - peeled and cut into bite-size pieces
• 150g shallots or 1 medium red onion - roughly chopped
• 2 cloves of garlic - roughly chopped
• Fresh ginger - roughly chopped to make 2 tsp
• 1 red chilli - roughly chopped (seeds removed if you prefer less heat)
• 2 lemongrass stalks - 1 thinly sliced, 1 bashed with a rolling pin then cut into 3cm lengths
• 1 tbsp sugar
• 30g macadamia or cashew nuts
• 200ml full fat coconut milk