Lamb curry with nuts & coconut milk

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.

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