Lamb with Cashew Curry

by Gillian Markson | More from this Blogger

19 Jun 2006 10:07 PM

Lamb with Cashew Curry Curry has it's roots in India, but this dish has more of a Pakistani feel to it.

INGREDIENTS: 1/4 cup cashews 3 medium red chili peppers 1 tbs grated gingerroot 1 cup cold water 2 tsp ground cinnamon 1/4 tsp cardamom 1 tsp cloves 2 cloves garlic 2 tbs poppyseed 1 tbs coriander seed 1 tsp cumin seed 1/2 tsp saffron 1/4 cup boiling water 6 tbs butter 1 cup onion, chopped 2 tsp salt 1/2 cup plain yogurt 1 1/2 lbs lamb, cubed 1 tbs ground coriander

DIRECTIONS: 1. In a blender or food processor, combine cashews, red chili peppers, gingerroot, and cold water; blend at high speed for 1 minute. Add cinnamon, cardamom, cloves, garlic cloves, poppyseed, 1 tbs coriander, and cumin. Blend again until smooth; set aside. 2. Place saffron in a small bowl, pour in boiling water, and soak for 10 minutes. In a heavy skillet, heat butter over moderate heat. Add chopped onion and cook for 7 to 8 minutes, until soft and golden brown. Stir in salt, the cashew mixture, and yogurt. Stirring occasionally, cook over moderate heat for 2 minutes. 3. Add cubed lamb, tossing to coat evenly. Stir in the saffron mixture, reduce the heat to low, cover tightly, and cook for 20 minutes, stirring often. Sprinkle 1 tbs coriander on top, cover, and cook for 10 minutes, or until the lamb is tender.

Prep: 15 minutes Cook: 45 minutes Serves: 6

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