Lamb with Cashew Curry
Curry has it’s roots in India, but this dish has more of a Pakistani feel to it.
INGREDIENTS:
1/4 cup cashews
3 medium red chili peppers
1 tbs grated gingerroot
1 cup cold water
2 tsp ground cinnamon
1/4 tsp cardamom
1 tsp cloves
2 cloves garlic
2 tbs poppyseed
1 tbs coriander seed
1 tsp cumin seed
1/2 tsp saffron
1/4 cup boiling water
6 tbs butter
1 cup onion, chopped
2 tsp salt
1/2 cup plain yogurt
1 1/2 lbs lamb, cubed
1 tbs ground coriander
DIRECTIONS:
1. In a blender or food processor, combine cashews, red chili peppers, gingerroot, and cold water; blend at high speed for 1 minute. Add cinnamon, cardamom, cloves, garlic cloves, poppyseed, 1 tbs coriander, and cumin. Blend again until smooth; set aside.
2. Place saffron in a small bowl, pour in boiling water, and soak for 10 minutes. In a heavy skillet, heat butter over moderate heat. Add chopped onion and cook for 7 to 8 minutes, until soft and golden brown. Stir in salt, the cashew mixture, and yogurt. Stirring occasionally, cook over moderate heat for 2 minutes.
3. Add cubed lamb, tossing to coat evenly. Stir in the saffron mixture, reduce the heat to low, cover tightly, and cook for 20 minutes, stirring often. Sprinkle 1 tbs coriander on top, cover, and cook for 10 minutes, or until the lamb is tender.
Prep: 15 minutes
Cook: 45 minutes
Serves: 6