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- Creamy, Nutty Lamb Curry with Dried Figs
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PrintCREAMY, NUTTY LAMB CURRY WITH DRIED FIGS
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Soak the cashew nuts in the milk and blend them to a smooth paste.
- Heat the oil in a saucepan. Add the onions and fry until soft and translucent.
- Remove half of the onions and continue to fry the rest until well browned. Remove and set these aside separately.
- Blend the onions with the garlic, ginger and yogurt to a smooth paste; season.
- Marinate the lamb in the mixture for about an hour.
- Heat the oil with the whole spices and bay leaves and allow them to sizzle.
- Add the lamb, marinade, green chillies and ground coriander. Bring to a boil over a moderate flame, stirring very often.
- Cook, stirring frequently, until all the yogurt has been absorbed and the paste releases oil.
- Add enough water and bring to a boil, cover and simmer for about an hour or until the lamb is tender.
- Stir the sauce until it comes just half the way up the meat. Add the cashew nut paste, cream, garam masala and dried figs.
- Simmer for about 5 minutes, stir in the reserved onions and sprinkle with the nuts.
INGREDIENTS
- 550 grams diced leg or shoulder of lamb
- 50 grams cashew nuts
- 200 ml whole milk
- 75 ml Cooking oil
- 75 grams small onions, sliced
- 6 large garlic cloves
- 1 tablespoon ginger, peeled
- 150 ml plain full-fat yogurt
- 5 cm cinnamon stick
- 6 cloves
- 6 green cardamom pods
- 2 blades mace
- 2 bay leaves
- 6 large dried ready-to-eat figs, halved or quartered
- 4 green chillies, whole but pierced
- 2 teaspoon ground coriander
- Double cream to taste
- Garam masala to taste
- Salt, to taste
- Flaked almonds
9 comments for “Creamy, Nutty Lamb Curry with Dried Figs”
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