Title: Lamb Curry with Nuts and Coconut Milk
Categories: Main dish, Meats, Indian
Yield: 4 servings
1 c Coconut milk (400ml)
50 g Cashew nuts
2 Cloves garlic, chopped
1/2 ts Chilli powder
15 g Fresh ginger, grated
1/2 ts Ground coriander
1/2 ts Turmeric
Leaves from 1 sprig of
Coriander
1/2 ts Garam masala
1/2 ts Ground pepper
100 g Butter or ghee
1 sm Onion
1 kg Lamb, trimmed and cubed
1/4 ts Saffron
25 g Sultanas
50 g Almonds
Salt
6 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 1/2 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
Compiled: Imran C.
From: Imran Chaudhary Date: 07/06/95
