Yield: 4 servings
Measure | Ingredient |
---|---|
1 cup | Coconut milk (400ml) |
50 grams | Cashew nuts |
2 \N | Cloves garlic, chopped |
½ teaspoon | Chilli powder |
15 grams | 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 grams | Butter or ghee |
1 small | Onion |
1 kilograms | Lamb, trimmed and cubed |
¼ teaspoon | Saffron |
25 grams | Sultanas |
50 grams | Almonds |
\N \N | Salt |
6 \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.
Submitted By IMRAN CHAUDHARY On 07-06-95