Lamb curry with nuts and coconut milk
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Coconut milk (400ml) |
| 50 | grams | Cashew nuts |
| 2 | Cloves garlic, chopped | |
| ½ | teaspoon | Chilli powder |
| 15 | grams | Fresh ginger, grated |
| ½ | teaspoon | Ground coriander |
| ½ | teaspoon | Turmeric |
| Leaves from 1 sprig of | ||
| Coriander | ||
| ½ | teaspoon | Garam masala |
| ½ | teaspoon | Ground pepper |
| 100 | grams | Butter or ghee |
| 1 | small | Onion |
| 1 | kilograms | Lamb, trimmed and cubed |
| ¼ | teaspoon | Saffron |
| 25 | grams | Sultanas |
| 50 | grams | Almonds |
| Salt | ||
| 6 | Curry leaves | |
Directions
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.
Submitted By IMRAN CHAUDHARY On 07-06-95