Lamb and beer curry

SERVES 4

2 tablespoons peanut oil

1 red onion, sliced

2.5 cm (1 inch) piece of fresh ginger, chopped

3 garlic cloves, finely chopped

1 teaspoon chopped fresh turmeric

1 red chilli, finely sliced

1 teaspoon cardamom seeds

1 teaspoon lemongrass powder

2 tablespoons red curry paste

700 g (1 lb 9 oz) lamb leg, no bone, cut into 4 cm (1½ inch) chunks

125 g (4½ oz/½ cup) plain yoghurt

330 ml (11¼ fl oz) bottle of Moonshine Ale (8%) from Grand Ridge Brewery

3 potatoes, peeled and each cut into six pieces

1 large handful fresh coriander (cilantro), chopped

16 sugar snap peas, topped and tailed

16 green beans, topped and tailed

Preheat the oven to 170°C (325°F/Gas 3).

Heat the oil in a flameproof casserole dish over medium heat. Add the onion and cook, stirring often, until lightly caramelised. Add the ginger, garlic, turmeric and chilli and cook, stirring, for 5 minutes.

Stir in the cardamom seeds and lemongrass powder and cook for a few minutes more. Stir in the curry paste and cook until fragrant, then add the lamb pieces and stir well to thoroughly coatall the lamb with the paste. Stir in the yoghurt, bring to a simmer, then add the beer, stirring well to combine. Bring back to a simmer.

Put the lid on the dish, place in the oven and bake for 45 minutes. Stir in the potato and 2 tablespoons of the coriander, then replace the lid and bake for another 30–40 minutes – the meat should be quite tender by now.

Add the sugar snap peas and beans and bake, still covered, for a final 5 minutes. Stir the remaining coriander through just before serving.

Beer Notes

You could also try a high-alcohol Belgian-style ale from your local micro-brewery, such as Feral Rust, the Mad Abbot range from The Little Brewing Company, or Red Hill Brewery Temptation or Belgian Blonde