Ingredients

• 400g-500g gammon joint
• 6 garlic cloves (one per portion)
• 50g of block creamed coconut
• 500ml gammon stock (from boiling the gammon joint)
• 500ml bottle of good quality cider (Knights Premium Dry Cider is my preferred cider for this recipe)

Biryani Paste
In a large frying pan:

• 1 tablespoon Lemon Juice
• 2 tablespoons Groundnut oil (or olive oil)

Then, starting with 1/2 tablespoon and working gradually up to a full tablespoon, mix in the following dried herbs and spices:

• Ginger
• Dried crushed chillis
• Turmeric
• Cumin
• Coriander

Method

At least one day before you intend to have the curry, cook the gammon joint in a pan - bring to the boil in water, simmer for approximately one hour on the heat, turning the joint over every 20 minutes, then leave to stand for an hour in the water. Take the joint out of the water and keep the stock water. Leave both joint and stock to cool, then keep in the fridge until ready to cook the curry.

When cooking the curry, make up the biryani paste as described above. Cut the gammon joint up into small pieces about 1cm-2cm long, with a square cross section of about 0.5cm per side. Toss the gammon pieces in the pan with the biryani paste until covered, add the chopped garlic, then fry gently for five minutes. Add stock and cider in equal proportions until the liquid covers the meat in the pan by 5mm. This will probably be about 250ml of each of stock and cider (500ml in total) but could be up to a litre in total. Bring the pan back up to heat so that the liquid is bubbling, then break up the block coconut (or grate) into the pan. Lower the heat and simmer until the coconut has dissolved. If the sauce is too liquidy, then take some of the liquid and mix with cornflour and add back to the pan, to thicken.

Serve with pilau rice

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