Lamb Curry with Cashew & Coconut

Ingredients

• 2 ounce(s) Cashew Nuts
• 4 clove(s) Garlic
• 1 tablespoon(s) Ginger Finely chopped or grated
• 23 ounce(s) Stewing or Diced Lamb cut into bite size rough cubes
• 2 whole(s) Medium sized onions (white)
• 1 teaspoon(s) Cumin Seeds
• 1/2 teaspoon(s) Cayenne Pepper (half a teaspoon)
• 1 teaspoon(s) Ground Coriander
• 6 whole(s) Cardamom pods crushed
• 1 whole(s) Cinnamon stick
• 1 teaspoon(s) Garam Masala
• 1/2 whole(s) Lemon (Juice of half a lemon)
• Handful sprig(s) Fresh Coriander to serve chopped
• 2 tablespoon(s) Sunflower or other flavourless oil
• 1/2 can(s) Coconut Milk (reduced fat) half a 15oz or 400gram) can

Preparation

1. 1. Place the cashew nuts in a blender or small processor with the garlic, ginger and 4 tablespoons of cold water. Process to a paste.


2. 2. Heat half the oil in a pan and brown the lamb off on all sides over a high heat in batches. Remove with a slotted spoon so the juices remain in the pot and set the lamb aside for a few moments.


3. 3. Add the rest of the oil to the pan and add the chopped onions. Cook over a medium heat for around 5 minutes or until they've softened and turned a golden brown.


4. 4. Add all of the spices except the garam masala and fry for a minute. Stir in the cashew nut paste and cook for another minute.


5. 5. Return the lamb to the pan and add 200 millilitres of cold water (not sure what this amount is in imperial measurements).


6. 6. Season with some salt and pepper and bring to the boil. When boiling, half cover the pan with a lid, turn down the heat and simmer the lamb for an hour, stirring occasionally until the liquid is reduced by approximately a half.


7. 7. Add the coconut milk and garam masala to the pan and simmer for a further 15-20 minutes until the lamb is tender and the sauce has thickened.


8. 8. When ready to serve add the lemon juice and scatter with the chopped coriander.


9. Serve with either Indian Nan Bread or Plain Rice with seasonal green vegetables. French Green Beans go very well.