Ingredients

The following ingredients have 4 Servings
  • 1.5 kg (3lbs) boneless lamb stew meat (cubed )
  • 2 cups plain yogurt
  • 1 tbsp Garam Masala
  • 1 tsp ground cinnamon
  • 1 tsp paprika
  • ½ tsp cardamom
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp ginger (crushed)
  • 1 tsp garlic (crushed)
  • 1½ cups cashew nuts (soaked in 2 cups boiling water)
  • 2 tbsp ghee/butter
  • 2 onions (finely chopped )
  • 2 tsp garlic (crushed)
  • 1 tsp ginger (crushed)
  • 1 tbsp Garam Masala
  • ½ tsp ground cardamom
  • 1 tsp turmeric
  • ½ tsp cinnamon
  • 1-2 cups stock/water

Instruction

  • Combine the lamb with all the marinade ingredients and mix well. Cover and allow to marinate for at least an hour or overnight in the fridge.
  • To make the curry, soak the cashews in boiling water for 10 minutes then blend until smooth.
  • In a large pot, heat the ghee/butter and add the onions. Cook until the onions are soft and translucent then add the garlic, ginger and spices. Cook for a minute or two until the pot is dry and the mixture is aromatic.
  • Add the lamb and all its marinade, stock/water, cashew paste and a pinch of sugar. Bring to a simmer then reduce the heat, cover and simmer for 1-2 hour until the lamb is tender and the sauce has reduced. Stir the sauce every 20-30 minutes and top up with more stock or water if the sauce is getting too thick.
  • Season with salt, pepper and a squeeze of lemon then serve with your choice of side dishes.