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Lamb and cashew curry recipe

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Created by Suzanne Gibbs and Mandy Sinclair

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Photography: Richard Mortimer

Cuisine: Indian
Servings: Serves 4
Cooking Time: More than 1 hour
Course: Main

Lamb and cashew curry

Ingredients

2 tablespoons vegetable oil
2 onions, chopped
½ cup (140g) natural yogurt
750g diced lamb
2 tablespoons chopped coriander
juice of ½ lemon
steamed rice, lemon wedges, to serve

Cashew sauce
3 dried red chillies, seeded
2cm piece ginger, chopped
½ cup (75g) unsalted cashews
2 garlic cloves
1 teaspoon cumin seeds
1 teaspoon ground coriander
½ teaspoon cardamom seeds

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Preparation

To make cashew sauce, place all ingredients and ¾ cup water in a food processor. Process to a smooth paste.

Heat oil in a large saucepan on low. Cook onion for 10 minutes, until soft and golden brown. Add cashew sauce and yogurt. Season with salt. Simmer for 5 minutes, until oil rises to surface.

Add lamb, cover and simmer for 20 minutes. Stir through half of coriander and cook for another 10 minutes, until lamb is tender. Scatter over remaining coriander and drizzle with lemon juice. Serve with rice and lemon wedges.

If you enjoyed this Lamb and cashew curry recipe then browse more Indian recipes, egg-free recipes, gluten-free recipes and our most popular hainanese chicken rice recipe.

Indian Restaurants

Displaying 10 of 715 Indian Restaurants.

	Restaurant	Book Online	Suburb
1.	Royal India Restaurant		West Perth
2.	Gopal's Vegetarian Restaurant		Melbourne
3.	Jehangir		Mawson
4.	Jewel of India		Manuka
5.	Rama's		Pearce
6.	Tandoor House		Kingston
7.	Tandoor Indian Restaurant		Belconnen
8.	Hanuman		Darwin
9.	Keller's Swiss and Indian Restaurant		Alice Springs
10.	Taste of Asia		North Hobart

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