Side Pannel
Lamb Curry with Nuts and Coconut Milk
Lamb Curry with Nuts and Coconut Milk
- Recipe Submitted by ADMIN on 09/26/2007
Category: Indian, Meat, Main Dish
Ingredients List
- 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
Directions
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.
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.
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