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Lamb Cashew Curry

​Lamb Cashew Curry 

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Natural full cream yogurt is a traditional ingredient in
a simple Indian curry, cook at a gentle heat, so the yogurt does not curdle.

Ingredients

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

To serve
mint or coriander leaves
roti bread* buy fresh from a local Indian grocery store
steamed rice
blanched green beans

Method

Step 1
​Put the lamb cubes in a bowl and mix in half the yoghurt. Toss until all the cubes are coated.

Step 2
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.

Step 3
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.

Step 4
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.

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Hands-on Time: 15 minutes  |  Cooking time: 45 minutes 
Serves: 4 
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

    CONTACT TRACEY

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tracey@thegalley.co.nz
+ 64 9 476 0265
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  • Home
  • Recipes
    • Spring >
      • Lemon Drops
      • Lemonade Syrup
      • Lemon & Buttermilk Donuts
      • Rice Paper Rolls
      • Olive Crusted Lamb
    • Summer >
      • Breakfast Berry Cookies
      • Zucchini Noodles
      • Greek Tomato Fritters
      • Oysters Japanese Style
      • Artichokes with Tomato Vinaigrette
      • Feta & Onion Borek
      • Blackcurrant Cheesecake
      • Eggplant, Tomato Salad
    • Autumn >
      • Apple Pie
      • Tuna Tataki
      • Apple Cider Pork Chops
      • Turkish ​Peppers
      • Pear & Almond Sponge
    • Winter >
      • Tamarillo Beef Bourginone
      • Local Fresh Fish Pie
      • Middle Eastern chicken
      • Lamb Cashew Curry
    • Winter Deserts >
      • Rhubarb and Orange Crumble
      • Chocolate Fudge Pudding
      • Lemon Sago Pudding
    • Breads >
      • Sourdough Bread & Starter
      • Grain Loaf
      • Cinnamon Raisin Loaf
      • Soda Bread
      • Naan Bread
    • Balinese Recipes >
      • Beef Satay with Fragrant Yellow Rice
      • Sweet Tempeh & Wok Fried Vegetables
      • Lemongrass Chicken with Spinach
    • Greek Recipes >
      • Spanakopita
      • Stuffed eggplants baked in a yoghurt sauce
      • Fish Kebabs
      • Cherry Tomato, Feta & Mint Keftedes
      • Semolina, orange & almond syrup cake
      • BBQ leg of lamb with lemon potatoes & olives
    • Mairangi Bay Newsletter Seasonal Recipes >
      • Strawberry and Rhubarb Jam
      • Sweet n Sour Carrot Salad
      • Marmalade
      • Apple Crumble Oat Muffins
      • Lamb, Quinoa & Tomato Soup
      • Sultana Cake
      • Feijoa Conserve
      • Cherry Clafoutis
      • Beetroot, Apple & Blue Cheese Salad
      • Apple and Almond Tart
      • New ANZAC biscuits
      • Feijoa and Lime Poppyseed Muffins
      • Celebration Apple Cake
      • Cinnamon Oysters
  • About Tracey
    • Profile
  • Commercial & Publishing Work
    • Recipe Writing & Styling >
      • Kiwi Gardener Magazine
      • Good Magazine
      • Air NZ Kia Ora Magazine
      • NZ Life & Leisure Magazine
      • Taste Magazine
      • Nadia Magazine
      • Healthy Food Guide
      • Menu Consultation
    • Advertising Creative
  • Community Projects
  • Food & Travel
    • India 2017
    • Bali, Indonesia
    • Greece
    • Sydney, Australia
    • Melbourne, Australia
    • New Zealand
    • From my kitchen
    • My Instagram
  • Contact