Cashew and Coconut Lamb Curry

, from Issue #85. July, 2019
Photography by Olivia Galletly.
Cashew and Coconut Lamb Curry

This fragrant, creamy curry is perfect paired with Bombay Sapphire Dry Gin – a flavour match made in heaven.

Serves: 6


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
To serve
cooked jasmine rice
sliced cucumber
fresh coriander


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.