Grind, pound or blend in a liquidizer the cashew nuts, garlic, chilli powder, ginger, ground coriander, turmeric, coriander leaves, garam masala and pepper.
Heat the butter or ghee in a pan, add the onion and fry until golden, then add the blended spices and fry for a further 5 minutes.
Add the meat, stir and fry for 5 minutes, then pour on the coconut milk, add the saffron, sultanas, almonds and ½ tsp salt and cook, covered over low heat for about 1 hour, until the meat is tender and the sauce has thickened.
Sprinkle on the curry leaves.
Teresa's Favourite Recipe!
Compiled: Imran C.
Your Lamb Curry with Nuts and Coconut Milk is ready. Bon appetit!
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