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Lamb Curry with Nuts and Coconut Milk

1 c Coconut milk (400ml)
50 g Cashew nuts
2 Cloves garlic, chopped
1/2 t Chilli powder (optional)
15 g 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 g Butter or ghee
1 sm Onion
1 kg Lamb, trimmed and cubed
1/4 t Saffron
25 g Sultanas
50 g Almonds
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.

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