Recipe - Lamb Curry With Nuts And Coconut Milk

1 cup Coconut milk (400ml)
50 g Cashew nuts
2 Cloves garlic, chopped
One half teaspoon Chilli powder
15 g Fresh ginger, grated
One half teaspoon Ground coriander
One half teaspoon Turmeric
Leaves from 1 sprig of
Coriander
One half teaspoon Garam masala
One half teaspoon Ground pepper
100 g Butter or ghee
1 small Onion
1 kg Lamb, trimmed and cubed
One fourth teaspoon Saffron
25 g Sultanas
50 g Almonds
Salt
6 Curry leaves

Grind, pound or blend in a liquidizer the cashew nuts, garlic, chilli
powder, ginger, ground coriander, turmeric, coriander leaves, garam masala
and pepper.

Heat the butter or ghee in a pan, add the onion and fry until golden, then
add the blended spices and fry for a further 5 minutes.

Add the meat, stir and fry for 5 minutes, then pour on the coconut milk,
add the saffron, sultanas, almonds and One half tsp salt and cook, covered over
low heat for about 1 hour, until the meat is tender and the sauce has
thickened.

Sprinkle on the curry leaves.

Teresa's Favourite Recipe!

Compiled: Imran C.
Posted to EATL Digest 26 October 96

Date: Mon, 28 Oct 1996 00:04:54 +1000

From: "I. Chaudhary" imranc@ONTHENET.COM.AU