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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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There's nothing nicer than a hearty curry in the dead of winter. But for that matter, curry is great any time, any season, and this fits the bill perfectly. Ingredients:
600 g lamb fillets, cut into chunks |
2 cloves garlic, minced |
1 inch fresh ginger, grated |
salt |
1 green chili, deseeded and chopped |
150 g plain yogurt |
2 large onions, finely chopped |
250 g cashew nuts |
1/2 teaspoon ground coriander |
1/2 teaspoon ground cumin |
1/2 teaspoon ground garam masala |
1/2 cup meat stock |
1/2 cup coconut milk |
3 tablespoons olive oil |
Directions:
1. Mix together the garlic, ginger and salt in a bowl.
2. Then add in the yoghurt, chilli and lamb.
3. Leave for 15 minutes.
4. Blitz the nuts in a food processor until ground to a paste.
5. Take a large frying pan or wok and heat the oil.
6. Add the onions and stir until they turn golden.
7. Add the spices.
8. Lift the meat out of its marinade and add to the pan.
9. Stir well until the meat is seared.
10. Add the marinade and meat stock.
11. Bring to a boil, then lower heat and cook until the lamb is done.
12. Add the nut paste and coconut milk.
13. Heat through and serve over rice, with a side dish such as naans or poppadums with chutney.
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