Lamb Curry

Name: Lamb Curry
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 600 g lamb fillets; 2 clove garlic; 1 inch fresh ginger; salt; 1 green chili; 150 g plain yogurt; 2 large onions; 250 g cashew nuts; 0.5 tsp ground coriander; 0.5 tsp ground cumin; 0.5 tsp ground garam masala; 0.5 cup meat stock; 0.5 cup coconut milk; 3 tbsp olive oil

Gently simmered lamb, yogurt and cashew nuts, warmed with ginger and chilli, a South Asian curry.

55 min · Serves 4 · Medium

Method

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Time: Prep 25 min · Cook 30 min · 55 min total
Difficulty: medium

1
Mix together the garlic, ginger and salt in a bowl. Then add in the yoghurt, chilli and lamb.
2
Leave for 15 minutes. Blitz the nuts in a food processor until ground to a paste. Take a large frying pan or wok and heat the oil.
15 min
3
Add the onions and stir until they turn golden. Add the spices. Lift the meat out of its marinade and add to the pan.
4
Stir well until the meat is seared. Add the marinade and meat stock. Bring to a boil, then lower heat and cook until the lamb is done.
5
Add the nut paste and coconut milk. Heat through and serve over rice, with a side dish such as naans or poppadums with chutney.