Cashew Lamb Curry

By 8 comments

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)

Cashew Lamb Dish


  • 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.


  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.

Books available on Amazon Manna of the 21st Century: Parsi Cuisine Paperback Hardcover Indian Parsi Kitchen Celebrations: Celebrating Zoroastrian Festivals and Traditions Dhansak: Parsi Cuisine



May 5, 2015, 1:07 am

is the lamb marinated in something??

Parsi Cuisine

May 5, 2015, 4:18 pm

Yes in 10 tsp. Ginger Garlic paste
1 tsp turmeric powder
3 tsp salt

Gooloo mehta

May 5, 2015, 6:00 am

Excellent recipe. Thanks for detailed. Recipe. Gooloo mehta

Shernaz M

Oct 10, 2017, 11:29 pm

What is “red” curry powder?


Oct 10, 2017, 10:06 am

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.

India’s Parsi Cuisine – Indian Parsi Cuisine

Nov 11, 2017, 9:36 am

[…] suffix could also indicate a fondness for a particular food. Messrs Akhrotwala, Badamwala, and Kajuwala could have been cornering the market for walnuts, almonds, and cashews – or they could have just […]

Grace Machado

Aug 8, 2019, 2:14 am

Is red curry powder and red chilli powder one and the same ingredient? Also when does one add the yogurt/nut paste to the mutton?
Is the lamb marinated in any mix?
Thanks for an early reply


Aug 8, 2019, 2:50 pm

Hi Grace,

Red Curry Powder is different from the Red Chilli Powder. Curry powder is a blend of spices which includes red chilli powder. You can substitute Paparika for the red chilli powder.

Add the yogurt and nut paste after adding the dry spices, add the yogurt and nut paste and saute 10 more minutes. Add oil if needed. Thanks, I have corrected step 6.

Yes the lamb is marinated in these:
10 tsp. Ginger Garlic paste
1 tsp turmeric powder
3 tsp salt

Hope you make it, a little spice difference will be fine.

Best, Rita

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