Lamb with Cashew-Nut Curry
Submitted by wlu
Lamb cashew curry with a homemade masala paste of cashews, chilies, saffron, poppy seeds, and whole spices simmered in ghee and yogurt. A rich, aromatic Indian lamb dish.
YIELD
4 servingsPREP
30 minCOOK
40 minREADY
70 minThis is a proper from-scratch Indian lamb curry built on a homemade masala paste that’s worth every minute of prep. Cashew nuts, red chilies, fresh ginger, coriander seeds, cumin, poppy seeds, cardamom, cloves, and cinnamon all get blended into a thick paste with cold water. That masala is the soul of this dish.
Saffron threads soak in boiling water while the onions fry in ghee until deep golden brown. The masala goes in with yogurt, and then the lamb cubes braise low and slow until fork-tender. The cashews in the masala break down during cooking and thicken the sauce into something velvety and rich without adding cream.
Fresh coriander goes in two stages: half during the last 10 minutes of cooking to infuse the sauce, and the rest scattered on top with a squeeze of lemon juice right before serving.
Pro Tips
- Blend the masala until completely smooth. Any gritty bits of spice or cashew will stay gritty in the finished curry.
- Soak the saffron for at least 10 minutes and squeeze the threads between your fingers before adding. This releases maximum color and flavor.
- Fry the onions until truly golden brown, 7 to 8 minutes. Pale onions won’t give the sauce enough depth.
- Cook covered on low heat. High heat toughens the lamb instead of braising it tender.
Variations
- Use goat meat instead of lamb for a more traditional subcontinental flavor.
- Stir in a splash of cream at the end for an even richer, Mughlai-style sauce.
- Reduce the chilies to one if you prefer a milder curry with the warmth of the spices still front and center.
Ingredients
Directions
To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes.
Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin.
Blend again until the mixture is completely pulverized.
Set the masala aside.
Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes.
In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly.
Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown.
Stir in the salt and the masala, then add the yogurt.
Stirring occasionally, cook over moderate heat until the ghee lightly films the surface.
Add the lamb, turning it about with a spoon to coat the pieces evenly.
Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet.
Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time.
Scatter ½ of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender.
To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander.
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