Curries are like hot showers in scorching weather. After you've had them, the air around you suddently feels pleasantly cooler. Try this delightful number to fend off the heat this weekend, which got us all into Ooohs and Aaahs (think tiny and chewy coconut particles lingering under the bite, wonderfully heady spices and incredibly tender lamb). Of course, a nap in the shade after such a feast is de rigueur.
Lamb, coconut and cashew nut curry
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Recipe by: Adapted from recipe in French magazine Saveurs, may 2010 Busy:30 min, Total prep time: 1H40 min (can be made a day ahead) Serves: 6 |
When the mix is nicely browned, add the garlic and onions. Cook over low heat for another 6-7 minutes, until the onions are soft and glazed.
Once the mix has warmed down, transfer to a food processor and mix until obtaining a smooth paste. If you don't have a food processor whizz the mixture with the coconut milk in a blender.
Brown the lamb in the olive oil on all sides in a thick bottomed pan with tall sides. Do this in batches if necessary, the principle is to sear the meat through direct contact with the heat so all the lamb pieces should be touching the bottom of the pan. Once the meat has been browned, add the spice paste, coconut milk if you did not whizz it with the paste already, and 600 mL water.
Cover the pan with a tight fitting lid and simmer undisturbed over low heat for 1h15.
At the end of the cooking time, add the cashew nuts and scrape the caramelised bits at the bottom of the dish with a spatula. Add a bit more coconut milk if needed, adjust the seasoning and cook, uncovered, for another 5 minutes.
Sprinkle with coriander leaves and serve immediately with rice and naans (almond-stuffed peshwari naans work beautifully with this dish), and a green side salad on the side to get your vegs.
Dry roast in a frying pan for 10 minutes over low heat half the cashew nuts, the coconut flakes, all the spices and seeds, the ginger and the chilli. Mix regularly to make sure all the grains are evenly browned, and enjoy the wonderful scent exuding from the pan.
When the mix is nicely browned, add the garlic and onions. Cook over low heat for another 6-7 minutes, until the onions are soft and glazed.
Once the mix has warmed down, transfer to a food processor and mix until obtaining a smooth paste. If you don’t have a food processor whizz the mixture with the coconut milk in a blender.
Brown the lamb in the olive oil on all sides in a thick bottomed pan with tall sides. Do this in batches if necessary, the principle is to sear the meat through direct contact with the heat so all the lamb pieces should be touching the bottom of the pan. Once the meat has been browned, add the spice paste, coconut milk if you did not whizz it with the paste already, and 600 mL water.
Cover the pan with a tight fitting lid and simmer undisturbed over low heat for 1h15.
At the end of the cooking time, add the cashew nuts and scrape the caramelised bits at the bottom of the dish with a spatula. Add a bit more coconut milk if needed, adjust the seasoning and cook, uncovered, for another 5 minutes.
Sprinkle with coriander leaves and serve immediately with rice and naans (almond-stuffed peshwari naans work beautifully with this dish), and a green side salad on the side to get your vegs.
The stew should be saucy so do not hesitate to add coconut milk and water toward the end of cooking if the curry feels too sticky.
Fabulous on the day, even better the next day!
Fabulous on the day, even better the next day!
Ingredients
1.2 kg lamb shoulder, cubed (ask your butcher)
80 g coconut flakes
1 teaspoon coriander seeds
1 tablespoon curry powder (strong or medium)
30 g fresh ginger
1/2 red chilli
1 tablespoon cumin seeds
1/2 teaspoon ground cinnamon (or half a stick)
4 garlic cloves
1 onion
120 g cashew nuts
4 tablespoon olive oil
300 mL coconut milk
Salt
1.2 kg lamb shoulder, cubed (ask your butcher)
80 g coconut flakes
1 teaspoon coriander seeds
1 tablespoon curry powder (strong or medium)
30 g fresh ginger
1/2 red chilli
1 tablespoon cumin seeds
1/2 teaspoon ground cinnamon (or half a stick)
4 garlic cloves
1 onion
120 g cashew nuts
4 tablespoon olive oil
300 mL coconut milk
Salt
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