Cashew-Nut Curry) My Recipebox:




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Author roji99 Servings 0 persons
Published September 23, 2007 Cooking Time 1 hour
Main Ingredient Ginger Preparation Time mins

Description

Recipe of Cashew-Nut Curry)

Ingredient Name Quantity Unit
chopped onion  1 Cup
ghee (or melted butter)  6 Teaspoons
saffron threads  1/2 Teaspoons
cumin seeds  1 Teaspoons
coriander seeds  1 Teaspoons
poppy seed (white)  2 Teaspoons
garlic cloves peeled  3 Numbers
whole cloves  3 Numbers
cardamom seeds  1/4 Teaspoons
cube fresh ginger  1 1 Numbers
cinnamon  2 Pinch
hot red chilies  3 Numbers
unsalted cashews  1/4 Cup
salt  2 Teaspoons
unflavored yoghurt  1/2 Cup
lamb cut into 2 cubes  1 1/2 Lbs
finely chopped coriander  2 Teaspoons
lemon juice  1 Teaspoons
boiling water  1/4 Cup
cold water  1 Cup

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 1/2 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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