Lamb Curry With Nuts And Coconut Milk Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Coconut milk, 400ml
50 gram: Cashew nuts,
2 Cloves: garlic, chopped
1/2 t: Chilli powder, optional
15 gram: Fresh ginger, grated
1/2 t: Ground coriander,
1/2 t: Turmeric,
Leaves from 1 sprig of,
Coriander,
1/2 t: Garam masala,
1/2 t: Ground pepper,
100 gram: Butter or ghee,
1 small: Onion,
1 kilo: Lamb, trimmed and cubed
1/4 t: Saffron,
25 gram: Sultanas,
50 gram: Almonds,
Salt,
6: Curry leaves,
Directions:
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.
Teresas Favourite Recipe!
Compiled: Imran C.
Source from luhu.jp
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.
Teresas Favourite Recipe!
Compiled: Imran C.
Source from luhu.jp