Lamb Cashew Curry
Natural full cream yogurt is a traditional ingredient in
a simple Indian curry, cook at a gentle heat, so the yogurt does not curdle.
600g lamb steaks, cubed
150g natural yogurt
2 onions, peeled
2 cloves garlic, peeled
1 green chilli, stalk removed
1 Tbsp fresh ginger or 1 tsp dried ginger
2 Tbsp curry powder* authentic fresh powder
100g cashew nuts
2 Tbsp oil
mint or coriander leaves
roti bread* buy fresh from a local Indian grocery store
blanched green beans
Put the lamb cubes in a bowl and mix in half the yoghurt. Toss until all the cubes are coated.
Put onions, garlic, chilli, ginger, curry powder, cashew nuts and 3–4 Tbsp of water into a food processor bowl. Process to a smooth paste. Alternatively, finely slice everything, then stir in the water.
Heat a heavy-based saucepan, add oil and cook the spice paste over a low heat for 2 minutes. Once the sauce starts to thicken, add the lamb and season well with salt. Slowly bring to the boil, cover and turn down to a cook on low for 30 minutes. Stir occasionally to stop the sauce from sticking and burning.
Add the remaining yoghurt, cover and cook for a further 15 minutes; by this time the sauce should be thick and the meat tender.
Serve sprinkled with chopped mint leaves. Accompany with steamed rice, blanched green beans and warmed roti.
Hands-on Time: 15 minutes | Cooking time: 45 minutes
Credit: Taste Magazine
Tip: I like to buy an authenic mix of curry spices from my local Indian grocery store – they usually have a premade mix of basic Indian flavours – mild Or hot