Lamb with Cashew Nut Curry
Submitted by riarobles
Lamb with cashew curry blends ground cashews, dried red chilies, and toasted whole spices into a fragrant masala simmered with yogurt, saffron, and tender lamb cubes. Restaurant-style Indian cooking at home.
YIELD
4 servingsPREP
25 minCOOK
30 minREADY
1 hrsThis is the kind of slow-built Indian curry that makes the whole kitchen smell like a spice market. The masala starts with a fresh paste of ground cashews, dried red chilies, ginger, and a brigade of whole spices: cinnamon, cardamom, cloves, coriander seeds, cumin, and poppy seeds, all blitzed into a thick, fragrant paste.
The cashews do double duty here, giving the curry both its nutty depth and its silky body. There’s no cream needed because the ground nuts thicken the sauce naturally as it simmers. Steeped saffron threads add the signature warm gold color and floral note that defines this style of lamb curry.
Chef Tips
- Toast the whole spices in a dry pan for 30 seconds before grinding if you have time. Heat releases the essential oils and dramatically deepens the masala flavor.
- Cook the masala with the yogurt until the ghee films the surface. That separation is the visual signal that the spices have bloomed properly and the raw flavor is gone.
- Don’t skip the saffron soak. Cold saffron added directly to the pan tastes flat; the 10-minute hot-water bloom releases its color and perfume.
- Cube the lamb evenly at 2 inches. Smaller pieces overcook to mushy; larger ones won’t be tender in the 30-minute simmer window.
Variations
- Swap lamb for boneless chicken thighs and reduce the cooking time to 20 minutes total.
- Stir in ½ cup of coconut milk near the end for a richer, slightly sweet South Indian style.
- Use almonds in place of cashews for a slightly less sweet, more rustic body.
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 yoghurt.
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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