Lamb Curry with Nuts and Coconut Milk
Cuisine: Indian
Author: Epicurus.com Kitchens
Prep time: 10 mins
Cook time: 1 hour 20 mins
Total time: 1 hour 30 mins
Ingredients
  • 1 Cup coconut milk (400ml)
  • 2 ounces cashew nuts (50 g)
  • 2 cloves garlic, chopped
  • 1/2 teaspoon chili powder (optional)
  • 1/2 ounce fresh ginger, grated (15 g)
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • leaves from 1 sprig of coriander
  • 1/2 teaspoon Garam Masala
  • 1/2 teaspoon ground pepper
  • 4 ounces butter or ghee (100 g)
  • 1 small onion
  • 2 1/4 pounds lamb, trimmed and cubed (1 kg)
  • 1/4 teaspoon saffron
  • 1 ounce sultanas (25 g)
  • 2 ounces almonds (50 g)
  • salt
  • 6 curry leaves
Instructions
  1. Grind, pound or blend in a food processor (liquidizer) the cashew nuts, garlic, chili powder, ginger, ground coriander, turmeric, coriander leaves, Garam Masala and pepper.
  2. Heat the butter or ghee in a pan, add the onion and fry until golden, then add the blended spices and fry for a further 5 minutes.
  3. Add the meat, stir and fry for 5 minutes, then pour on the coconut milk, add the saffron, sultanas, almonds and 1/2 teaspoon salt and cook, covered over low heat for about 1 hour, until the meat is tender and the sauce has thickened.
  4. Sprinkle on the curry leaves.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/lamb-curry-with-nuts-and-coconut-milk/7303/