August 23, 2017 Rita’s Secret Cashew Lamb Curry revealed!

Rita’s Secret Cashew Lamb Curry revealed!

Rita’s Secret “Kaju Mutton ” Cashew Lamb Curry revealed !

Lamb can be substituted with Mutton.

Kaju is a Indian word for Cashew. (Cashews can be substituted with Almonds)

Cashew Lamb Dish


  • 4 lbs boneless Lamb

Marinate lamb

  • 10 tsp. Ginger Garlic paste
  • 1 tsp turmeric powder
  • 3 tsp salt

Fry in hot oil

  • 2 medium onions grated
  • 2 tomatoes chopped
  • 1” 5 pieces of cinnamon
  • 9 cloves
  • 7 cardamom pods cracked open a little
  • 9 Black peppercorns
  • Oil as required

Grind to paste

  • 1 cup Cashew nuts
  • 1 cup Yogurt

Dry Spices 

  • 1 tsp Garam Masala
  • 4 tsp red curry powder
  • 1 tsp salt
  • 1 tsp Dhanna Jeera powder
  • 1 tsp cumin
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1/2 tsp safforn (optional)Add to taste: Salt and  about 1 cup thick cream at the very end.


  1. In a pan heat 3 tblsp oil and sauté onion till translucent.
  2. Add the cinnamon sticks, cardamon and cloves.
  3. Stir well and brown the onion.
  4. Grind Cashews and Yogurt into a paste
  5. Saute Lamb pieces for 15 minutes on medium heat.
  6. Add the dry spices now and saute 10 more minutes. Add oil if needed.
  7. Give it a good stir and add the saffron, enough water to get a good gravy and close the pressure cooker lid.
  8. Bring the pressure cooker to the first whistle on medium heat  and then and let it cook on the lowest flame till the lamb is cooked to desired tenderness. (15 – 20 minutes).
  9. Remove Lamb curry and add the cream.
  10. Sprinkle with potato matchsticks (sali) and serve.

 Tip: For added flavor you should roast and soak saffron in little hot milk.

Tagged on:


Since 1999 to date we celebrate 20 years of, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at

6 thoughts on “Rita’s Secret Cashew Lamb Curry revealed!

  1. Hi Shernaz,

    Red curry powder is simply the curry powder I make and use at home. It has some red kashmiri chillies ground in it, that gives the red color.

    You can add 1 red kashmiri chilli powder for the color and taste.

Comments, If you enjoyed this, give it a like and share it !

%d bloggers like this: