Lamb curry with cashew nut rice

Recipe from: 8/1/1997 12:00:00 AM
Ingredients 16
Servings 4
Time

Ingredients

  • 2
    medium-sized onions, coarsely chopped
  • 1
    clove garlic, crushed
  • 15
    ml
    fresh ginger, grated
  • 5
    ml
    ground cinnamon
  • 5
    ml
    garam masala
  • 15
    cardamom pods, seeds removed
  • 1
    ml
    peri peri
  • 45
    ml
    oil
  • 1
    kg
    deboned stewing lamb, cubed
  • 2
    chicken stock cubes
  • 80
    ml
    plain yoghurt
  • 1
    lemon (juice only)
  • 250
    g
    uncooked basmati rice
  • 15
    ml
    whole cardamom pods (optional)
  • 100
    ml
    sultanas
  • 100
    g
    cashew nuts, lightly toasted in oil
 

Method

 
Mix the onion, garlic, ginger, cinnamon, garam masala, cardamom seeds and peri peri in a large mixing bowl and set aside. Heat the oil in a pan and brown small quantities of the lamb at a time. Add the onion mixture and mix. Cool and cover with cling film. Leave for at least 1 hour, until the flavours have blended, before proceeding with the next step. Dissolve the stock cubes in 500 ml (2 c) boiling water and pour into a large saucepan. Add the onion and meat mixture and slowly bring to the boil. Simmer over low heat for about 1 hour until the meat is tender and a nice sauce has formed. Remove from the stove. Mix the yoghurt with the lemon juice and stir into the meat. Half an hour before the end of cooking time for the lamb curry, prepare the rice as directed on the packet. Add the cardamom pods at the start of the cooking time, and the sultanas about 1 minute before the end. Drain the rice and stir in the toasted cashew nuts. Steam for 5 minutes. Serve the lamb curry with the cashew nut rice. Serves 4.
 

Read more on: lamb
 

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