Recipe

Lamb and cashew curry

Rich and aromatic, this lamb and cashew curry is a refreshing change from the classic curry dishes.

Dec 31, 2009 1:00pm
  • 20 mins preparation
  • 45 mins cooking
  • Serves 4
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Ingredients

Lamb and cashew curry
  • 2 tablespoon vegetable oil
  • 2 onions, chopped
  • 1/2 cup (140g) natural yoghurt
  • 750 gram diced lamb
  • 2 tablespoon chopped coriander
  • 1/2 lemon, juice of
  • steamed rice, to serve
  • lemon wedges, to serve
Cashew sauce
  • 3 dried red chillies, seeded
  • 2 piece ginger, chopped
  • 1/2 cup (75g) unsalted cashews
  • 2 clove garlic
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cardamom seeds

Method

Lamb and cashew curry
  • 1
    To make cashew sauce, place all ingredients and 3/4 cup water in a food processor. Process to a smooth paste.
  • 2
    Heat oil in a large saucepan on low. Cook onion for 10 minutes, until soft and golden brown. Add cashew sauce and yoghurt. Season with salt. Simmer for 5 minutes, until oil rises to surface.
  • 3
    Add lamb, cover and simmer for 20 minutes. Stir through half of coriander and cook for another 10 minutes, until lamb is tender. Scatter over remaining coriander and drizzle with lemon juice. Serve with rice and lemon wedges.

Notes

You can also make this dish with cubed chicken thigh fillets instead of lamb. Simply reduce the cooking time to 10 minutes if you do.

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