Lamb with Cashew Nut Curry

Lamb with cashew nut curry is a rich and flavorful dish that combines tender lamb pieces with a creamy and aromatic cashew nut masala. The masala is made by blending together cashew nuts, red chillies, ginger, spices, and other ingredients to create a smooth and fragrant paste. The lamb is then cooked in this delicious masala, resulting in a dish that is both creamy and packed with flavor.

The saffron-infused water adds a touch of elegance and depth to the curry, while Greek-style yogurt helps to create a luscious and creamy sauce. The dish is finished with a sprinkle of fresh coriander and a squeeze of lemon juice, adding brightness and freshness to the rich flavors of the curry.

Serve this lamb with cashew nut curry hot, accompanied by steamed basmati rice. The tender and flavorful lamb, combined with the creamy cashew nut masala, creates a truly satisfying and indulgent meal that is sure to impress your family and guests.

INGREDIENTS

• 1/2 teaspoon saffron threads
• 50ml/2fl oz boiling water
• 75g/3oz ghee or butter
• 150g/5oz onion, chopped
• 2 teaspoons salt
• 125ml/4fl oz Greek-style yogurt
• 700g/1 1/2lb lamb, cubed
• 2 tablespoons finely chopped fresh coriander
• 1 tablespoon freshly squeezed lemon juice

For the masala

• 50g/2oz unsalted cashew nuts
• 3 dried red chillies
• 2.5cm/1in piece of fresh root ginger
• 5cm/2in cinnamon stick
• 1/4 teaspoon cardamom seeds
• 3 cloves
• 2 garlic cloves
• 2 tablespoons poppy seeds
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds

PREPARATIONS

1. To make the masala, put the cashew nuts, dried red chillies, fresh root ginger, cinnamon stick, cardamom seeds, cloves, garlic cloves, poppy seeds, coriander seeds, and cumin seeds in a blender or food processor. Blend at high speed for 1 minute until the mixture is completely pulverized. Set aside the masala.
2. Put the saffron threads in a small bowl, add the boiling water, and let it soak for at least 10 minutes.
3. In a heavy frying pan, heat the ghee or butter over medium heat. Add the chopped onion and sauté, stirring constantly, for about 8 minutes until soft and golden brown.
4. Stir in the salt and the masala, then add the Greek-style yogurt. Cook over medium heat, stirring occasionally, until the ghee lightly films the surface.
5. Add the cubed lamb to the pan, turning it with a spoon to coat the pieces evenly. Stir the saffron and its soaking liquid into the pan. Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb occasionally.
6. Scatter half of the finely chopped fresh coriander over the lamb and continue cooking, tightly covered, for a further 10 minutes or until the lamb is tender.
7. To serve, transfer the entire contents of the pan to a warmed serving dish. Sprinkle the top with the freshly squeezed lemon juice and the remaining finely chopped fresh coriander. Serve hot with boiled basmati rice.

YIELD

• Serves 4

SPECIAL INSTRUCTIONS

• Adjust the seasoning according to your taste preference.
• For a milder curry, remove the seeds from the dried red chillies before blending them with the other masala ingredients.
• Allow the lamb to marinate in the masala for a few hours or overnight for even more flavor.

TIPS

• Serve the lamb with naan bread or roti for a complete and satisfying meal.
• Garnish the dish with additional cashew nuts and fresh coriander leaves for an extra touch of elegance and visual appeal.
• Experiment with different spices and herbs, such as turmeric or garam masala, to personalize the flavors of the curry.

In conclusion, lamb with cashew nut curry is a luxurious and flavorful dish that combines tender lamb with a creamy and aromatic cashew nut masala. The masala, made from blended cashew nuts, red chillies, ginger, and an array of spices, creates a smooth and fragrant paste that coats the lamb beautifully.