Yield: 4 Servings
Measure | Ingredient |
---|---|
1.00 cup | Coconut milk (400ml) |
50.00 gram | Cashew nuts |
2.00 \N | Cloves garlic, chopped |
½ teaspoon | Chilli powder (optional) |
15.00 gram | Fresh ginger, grated |
½ teaspoon | Ground coriander |
½ teaspoon | Turmeric |
\N \N | Leaves from 1 sprig of |
\N \N | Coriander |
½ teaspoon | Garam masala |
½ teaspoon | Ground pepper |
100.00 gram | Butter or ghee |
1.00 small | Onion |
1.00 kilograms | Lamb, trimmed and cubed |
¼ teaspoon | Saffron |
25.00 gram | Sultanas |
50.00 gram | Almonds |
\N \N | Salt |
6.00 \N | Curry leaves |
Grind, pound or blend in a liquidizer the cashew nuts, garlic, chilli powder, ginger, ground coriander, turmeric, coriander leaves, garam masala and pepper.
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.
Add the meat, stir and fry for 5 minutes, then pour on the coconut milk, add the saffron, sultanas, almonds and ½ tsp salt and cook, covered over low heat for about 1 hour, until the meat is tender and the sauce has thickened.
Sprinkle on the curry leaves.
Teresa's Favourite Recipe!
Compiled: Imran C.