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Total Time
55mins
Prep 25 mins
Cook 30 mins

There's nothing nicer than a hearty curry in the dead of winter. But for that matter, curry is great any time, any season, and this fits the bill perfectly.

Ingredients Nutrition

Directions

  1. Mix together the garlic, ginger and salt in a bowl.
  2. Then add in the yoghurt, chilli and lamb.
  3. Leave for 15 minutes.
  4. Blitz the nuts in a food processor until ground to a paste.
  5. Take a large frying pan or wok and heat the oil.
  6. Add the onions and stir until they turn golden.
  7. Add the spices.
  8. Lift the meat out of its marinade and add to the pan.
  9. Stir well until the meat is seared.
  10. Add the marinade and meat stock.
  11. Bring to a boil, then lower heat and cook until the lamb is done.
  12. Add the nut paste and coconut milk.
  13. Heat through and serve over rice, with a side dish such as naans or poppadums with chutney.
Most Helpful

5 5

This is a super recipe. It wasn't that easy for me, but the end result was just what I wanted. Suggestion: use three Anaheim chilies, and less coconut milk.

love it! tasty & easy too I made a few small changes 2 med onions + 1/4 diced eggplant/aubergine 125 g cashews, use lite coconut milk served topped with fresh coriander on basmati rice with mini poppadums - yummo

4 5

Yummy curry thanks Friedel. It was quick and tasted great, but I think it had too many cashews in it. They are put in as a thickener, and most of my recipes with that amount of liquid would use about 100gs. We reduced it to 150g, but it was still too thick for our likes. Next time I will reduce the cashews even more.