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Lamb With Cashew Nut Curry

Lamb With Cashew Nut Curry recipe image
This Indian main features lamb simmered in a rich, aromatic sauce made with cashews, saffron, and fresh spices. The dish delivers a smooth, comforting richness with balanced heat from dried chilies and depth from cardamom and cumin. It is a satisfying meal for the whole family, perfect for weeknight dinners or special occasions. Simple to make with common ingredients, this recipe offers a delicious blend of traditional flavors.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 522.7
Description
This Indian main features lamb simmered in a rich, aromatic sauce made with cashews, saffron, and fresh spices. The dish delivers a smooth, comforting richness with balanced heat from dried chilies and depth from cardamom and cumin. It is a satisfying meal for the whole family, perfect for weeknight dinners or special occasions. Simple to make with common ingredients, this recipe offers a delicious blend of traditional flavors.
Ingredients
  • Unsalted cashews
  • Saffron threads
  • Hot red chilies
  • Ghee (or melted butter)
  • Piece of stick cinnamon
  • Chopped onion
  • Cube fresh ginger
  • Salt
  • Cardamom seeds
  • Unflavored yoghurt
  • Cloves
  • Lamb cut into 2" cubes
  • Garlic cloves peeled
  • Finely chopped coriander
  • Poppy seed (white)
  • Lemon juice
  • Coriander seeds
  • Boiling water
  • Cumin seeds
  • Cold water
Directions
  1. 1
    Make the masala: combine the cashews, chilies, ginger, and the cold water.
  2. 2
    Blend at high speed for 1 minute.
  3. 3
    Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds, and cumin.
  4. 4
    Blend again until the mixture is completely pulverized.
  5. 5
    Set the masala aside.
  6. 6
    Place the saffron in a small bowl, pour in boiling water, and let soak for at least 10 minutes.
  7. 7
    In a heavy skillet, heat the ghee over moderate heat until a drop of water flicked into it sputters instantly.
  8. 8
    Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown.
  9. 9
    Stir in the salt and the masala, then add the yoghurt.
  10. 10
    Stirring occasionally, cook over moderate heat until the ghee lightly films the surface.
  11. 11
    Add the lamb, turning it about with a spoon to coat the pieces evenly.
  12. 12
    Squeeze the saffron between your fingers, then stir it and its soaking liquid into the skillet.
  13. 13
    Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time.
  14. 14
    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.
  15. 15
    To 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 servings

Amount Per Serving
Calories 522.7kcal
% Daily Value *
Total Fat 29.5g46%
Saturated Fat 7.1g36%
Cholesterol 32.2mg11%
Sodium 792.4mg34%
Total Carbohydrate 58.6g20%
Dietary Fiber 30.0g120%
Sugars 3.6g
Protein 19.9g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/lamb-with-cashew-nut-curry/