Cashew and Coconut Lamb Curry

Cashew and Coconut Lamb Curry


  • olive oil, for frying
  • 800 grams butterflied lamb leg, trimmed and cut into 3cm chunks
  • 1½ onions
  • 3cm piece fresh ginger, peeled
  • 5 cloves garlic
  • 3 green chillies, deseeded
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cloves
  • 10 cardamom pods
  • ½ teaspoon salt
  • 400ml tin coconut milk
  • 1 cup chicken or vegetable stock
  • 200 grams raw cashew nuts
  • 1 teaspoon black mustard seeds
  • 200 grams plain yoghurt
  • 1 red apple, grated
  • cooked jasmine rice
  • sliced cucumber
  • fresh coriander
  • poppadoms

Our friends at dish magazine created this fragrant, creamy curry, which is perfect paired with Bombay Sapphire Dry Gin – a flavour match made in heaven. Serves 6

  1. Preheat the oven to 160°C.
  2. Curry: Heat some olive oil in a large, heavy-based saucepan over a medium heat. In batches, add the lamb, brown on all sides and set aside.
  3. In a food processor, blitz together the onion, ginger, garlic and chillies until a smooth paste forms. Pour the paste into the saucepan and fry for 2 minutes, or until aromatic. Add the spices and fry for a further 3 minutes. Return the lamb to the pan and add the salt, coconut milk and stock. Bring to a simmer, cover and place in the oven for 2 hours.
  4. In a food processor, blitz the cashews until finely ground. Add to the curry and cook for a further 10 minutes.
  5. Raita: In a small frypan over a medium heat, toast mustard seeds. Once they begin to pop, remove from heat. Place in a bowl along with the remaining raita ingredients.
  6. To serve: Serve the curry with jasmine rice, cucumber, raita, coriander and poppadoms.

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