Cashew and Coconut Lamb Curry
Photography by Olivia Galletly.
This fragrant, creamy curry is perfect paired with Bombay Sapphire Dry Gin – a flavour match made in heaven.
Serves: 6
INGREDIENTS
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
Raita
1 teaspoon black mustard seeds
200 grams plain yoghurt
1 red apple, grated
To serve
cooked jasmine rice
sliced cucumber
fresh coriander
poppadoms
METHOD
Preheat the oven to 160°C.
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.
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.
In a food processor, blitz the cashews until finely ground. Add to the curry and cook for a further 10 minutes.
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.
To serve: Serve the curry with jasmine rice, cucumber, raita, coriander and poppadoms.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!