Recipe: Lamb Curry with Nuts and Coconut Milk
For 4 Persons
Category: Main dish, Meats, Indian
1 c Coconut milk (400ml)
50 g Cashew nuts
2 Cloves garlic, chopped
1/2 ts Chilli powder
15 g Fresh ginger, grated
1/2 ts Ground coriander
1/2 ts Turmeric
Leaves from 1 sprig of
Coriander
1/2 ts Garam masala
1/2 ts Ground pepper
100 g Butter or ghee
1 sm Onion
1 kg Lamb, trimmed and cubed
1/4 ts Saffron
25 g Sultanas
50 g Almonds
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.
Posted to EAT-L Digest 26 October 96
Date: Mon, 28 Oct 1996 00:04:54 +1000
From: "I. Chaudhary"
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