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Lamb Curry With Nuts And Coconut Milk
Ingredients
- 1 c. Coconut lowfat milk (400ml)
- 50 gm Cashew nuts
- 2 x Cloves garlic, minced
- 1/2 tsp Chilli pwdr (optional)
- 15 gm Fresh ginger, grated
- 1/2 tsp Grnd coriander
- 1/2 tsp Turmeric Leaves from 1 sprig of Coriander
- 1/2 tsp Garam masala
- 1/2 tsp Grnd pepper
- 100 gm Butter or possibly ghee
- 1 sm Onion
- 1 kg Lamb, trimmed and cubed
- 1/4 tsp Saffron
- 25 gm Sultanas
- 50 gm Almonds Salt
- 6 x Curry leaves
Directions
- Grind, lb. or possibly blend in a liquidizer the cashew nuts, garlic, chilli pwdr, ginger, grnd coriander, turmeric, coriander leaves, garam masala and pepper.
- Heat the butter or possibly ghee in a pan, add in the onion and fry till golden brown, then add in the blended spices and fry for a further 5 min.
- Add in the meat, stir and fry for 5 min, then pour on the coconut lowfat milk, add in the saffron, sultanas, almonds and 1/2 tsp salt and cook, covered over low heat for about 1 hour, till the meat is tender and the sauce has thickened.
- Sprinkle on the curry leaves.
- Teresa's Favourite Recipe!
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