Cashew Lamb Curry

Cashew Lamb Curry

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

Lamb can be substituted with Beef, Mutton (GOAT), Chicken or Pork.

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

Ingredients

• 4 lbs boneless Lamb

Marinate lamb

• 10 tsp. Ginger Garlic paste

• 3 tsp Salt

• 1 tsp turmeric powder

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 saffron (optional)Add to taste: Salt and  about 1 cup thick cream at the very end.

Method 

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 with the yogurt and nut paste, marinated lamb and saute 10 more minutes. Add more 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.

Serve with hot  Basmati rice or Naan or Roti.