Preparation time is 10minutes
Cook time is 1hours 30minutes
Total time is 1hours 40minutes
Serve is for 4 people
Estimated cost per serve is 5.72 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 100grams cashews, separate 20 g and 80g
- 2tablespoons vegetable oil
- 500grams lamb leg steaks, cut into cubes, pat dry
- 1 pinch salt
- 1 onion, peeled and diced
- 2tablespoons ginger, grated
- 2tablespoons garam masala
- 1 cup chicken broth
- 400grams coconut milk
Nutrition per serving
2820kJ / 678Cal
2820 Kilojoules or 678 Calories
32% of daily energy intake*
Protein
30.8grams
Fat
55.8grams
Carbs
13.2grams
Sugars
5.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This lamb curry is so creamy and comforting, serve with warm naan for scooping or hot white rice.
Method
Step 1 of 3
Soak 80g cashews in water. Set aside. Lightly toss 20g cashews in a dry pan until fragrant. Set aside for garnish.
Step 2 of 3
In a pot over medium-high heat, add 2 tablespoons of oil. Season the lamb with salt then sear in a single layer until brown (but not fully cooked). Set it aside. In the same pan, tip in the onions and ginger with the garam masala and cook for 2-3 minutes. Add the lamb back into the pan and cover with chicken broth. Bring to a simmer.
Step 3 of 3
While the lamb is simmering, drain the cashews and blend it together with coconut milk in a blender or food processor. Add to pan and simmer for an hour or until the lamb is tender.
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