Lamb Curry With Nuts And Coconut Milk Recipe

Category: Curries
Rating: 4.50
Servings: 4

Ingredients

1 cup coconut milk (400ml)
50 gm cashew nuts
2 cloves garlic, chopped
1/2 teaspoon chilli powder
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

Directions: How to Cook Lamb Curry With Nuts And Coconut Milk

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. Posted to EAT-L Digest 26 October 96

=- Rate this Recipe -=
Very good	Good	Average	Poor	Very Poor