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Thursday, April 06, 2006

Kashmiri Lamb Curry with ground Cashews

1-2 lbs lamb (cubed)
1 cup chopped tomatoes
1/2 cup ground cashews
2 tbs ground curry spice mixture *
1 inch fresh ginger grated
3-5 garlic cloves, minced
1 medium onion, finely chopped
2 tbs olive oil
2-3 cups plain yoghurt
1 tbs tamarind paste
1 tbs brown sugar
Salt to taste

*Spice mixture: turmeric and roasted cinnamon, corriander, cloves, cardamon, pomegranate seeds, fennel, anise, cumin, chilies)

Wonderful spices and spice blends as well as lamb can also be found at Halal Meat Centre & Specialty Foods at 206 Maryland St. and Dino's Groceries on Notre Dame.

In a large saucepan, brown lamb pieces and then remove from saucepan. Then sauté onion in olive oil over medium heat. Add curry spices when onion is translucent. Add tomatoes and then the ginger and garlic. When spices have softened, add browned lamb, yoghurt and remaining ingredients. Simmer over low heat until meat has tenderized. Curry can be placed in a slow cooker at this point on low heat.

Serve with rice or naan.
(photo from

1 comment:

RaymondMarias ~ AKA ~ R. Abdulrehman said...

great looking blog Karen! Can't wait to try some of your recipes on here.

Warmest regards,

P.S. Thanks for adding me as a link.