Lamb With Cashew Nut Curry

Ingredients

1/4 cup unsalted cashews 3 dried hot red chilies 2 in piece of stick cinnamon 1 1 in cube fresh ginger 1/4 tsp cardamom seeds 3 whole cloves 2 large garlic cloves peeled 2 tbsp poppy seed (white) 1 tbsp coriander seeds 1 tsp cumin seeds 1/2 tsp saffron threads 6 tbsp ghee (or melted butter) 1 cup chopped onion 2 tsp salt 1/2 cup unflavored yoghurt 1 1/2 lb lamb cut into 2 cubes 2 tbsp finely chopped coriander 1 tbsp lemon juice 1/4 cup boiling water 1 cup cold water

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Preparation
 
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.

 

 
Servings: 4

 

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