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Lamb Curry With Nuts And Coconut Milk ethnic, main dish, meats 1 cup coconut milk (400ml) 50 gm cashew nuts 2 cloves garlic, chopped 1/2 teaspoon chilli powder (optional) 15 gm fresh ginger, grated 1/2 teaspoon ground coriander 1/2 teaspoon turmeric 1 leaves from 1 sprig of 1 coriander 1/2 teaspoon garam masala 1/2 teaspoon ground pepper 100 gm butter or ghee 1 small onion 1 kg lamb, trimmed and cubed 1/4 teaspoon saffron 25 gm sultanas 50 gm almonds 1 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. Teresa's Favourite Recipe! Compiled: Imran C. Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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