Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.
This Indian main features Unsalted cashews, Hot red chilies, Piece of stick cinnamon, In cube fresh ginger, Cardamom seeds. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Lamb With Cashew-Nut Curry
Description
This Indian main features Unsalted cashews, Hot red chilies, Piece of stick cinnamon, In cube fresh ginger, Cardamom seeds. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
-
make the masala,
-
combine the cashews, chilies, ginger and the cold water and
-
blend at high speed for 1 minutes.
-
Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin.
-
Blend again until the mixture is completely pulverized.
-
Set the masala aside.
-
Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes.
-
In a heavy skillet
-
heat the ghee over moderate
-
heat until a drop of water flicked into it sputters instantly.
-
Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown.
-
Stir in the salt and the masala, then add the yoghurt.
-
Stirring occasionally, cook over moderate heat until the ghee lightly films the surface.
-
Add the lamb, turning it about with a spoon to coat the pieces evenly.
-
Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet.
-
Reduce the
-
heat to low,
-
cover tightly, and
-
cook for 20 minutes, turning the lamb cubes over from time to time.
-
Scatter 1/2 of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender.
-
serve ,
-
transfer the entire contents of the skillet to a heated platter, and
-
sprinkle the top with lemon juice and the remaining fresh coriander
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1070.4kcal
- % Daily Value *
- Total Fat 66.6g103%
- Saturated Fat 22.6g114%
- Cholesterol 197.4mg66%
- Sodium 10669.9mg445%
- Total Carbohydrate 68.5g23%
- Dietary Fiber 34.2g137%
- Sugars 6.2g
- Protein 64.0g128%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
blending, boiling, butter, cardamom, cashewnut, cashews, chilies, chopped, cinnamon, cloves, cold, coriander, cube, cubes, cumin, curry, cut, finely, fresh, frying
