Cashew and Coconut Lamb Curry
Photography Olivia Galletly.
BROUGHT TO YOU BY Liquorland
This fragrant, creamy curry is perfect paired with Bombay Sapphire Dry Gin – a flavour match made in heaven.
Serves: 6
INGREDIENTS
Lamb curry
olive oil, for frying
800 grams butterflied lamb leg, trimmed and cut into 3cm chunks
1½ onions
3cm piece fresh ginger, peeled
5 cloves garlic
3 green chillies, deseeded
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
½ teaspoon ground coriander
½ teaspoon ground cloves
10 cardamom pods
½ teaspoon salt
400ml tin coconut milk
1 cup chicken or vegetable stock
200 grams raw cashew nuts
Raita
1 teaspoon black mustard seeds
200 grams plain yoghurt
1 red apple, grated
To serve
cooked jasmine rice
sliced cucumber
fresh coriander
poppadoms
METHOD
Preheat the oven to 160°C.
Curry: Heat some olive oil in a large, heavy-based saucepan over a medium heat. In batches, add the lamb, brown on all sides and set aside.
In a food processor, blitz together the onion, ginger, garlic and chillies until a smooth paste forms.
Pour the paste into the saucepan and fry for 2 minutes, or until aromatic. Add the spices and fry for a further 3 minutes. Return the lamb to the pan and add the salt, coconut milk and stock. Bring to a simmer, cover and place in the oven for 2 hours.
In a food processor, blitz the cashews until finely ground. Add to the curry and cook for a further 10 minutes.
Raita: In a small frypan over a medium heat, toast mustard seeds. Once they begin to pop, remove from heat. Place in a bowl along with the remaining raita ingredients.
To serve: Serve the curry with jasmine rice, cucumber, raita, coriander and poppadoms.
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