A twist on the typical lamb dishes of Eid, lamb curry is an easy dish and will make a nice variation for guests you may still be hosting for Eid. Your main utensil: a large stock pot. Primary ingredients are Indian spices.
Ingredients
1 can coconut milk (400ml)
50 gm cashew nuts
2 cloves of garlic, finely chopped
½ teaspoon grated fresh ginger
1 teaspoon chili powder (optional)
1 teaspoon garam masala
1 teaspoon curry powder (or ½ teaspoon curry paste)
½ teaspoon ground coriander
½ teaspoon tumeric
½ teaspoon ground pepper
¼ cup of butter (or one stick)
1 small onion
1 kg lamb, trimmed and cubed
1 plain yoghurt
4 tomatoes, roughly chopped (or a can of chopped tomatoes)
Directions
- Grind or pound cashew nuts, garlic, chili powder, ginger, garam masala, curry powder, coriander, tumeric and pepper.
- Heat ½ stick of butter in a large stockpot and cook chopped onion and spices.
- Add the rest of the butter and the lamb in the stockpot and stir fry for 5 minutes.
- Add in tomatoes and coconut milk and bring to a simmer; with a wooden spoon, scrape off the ingredients stuck to the bottom of the pan.
- Cover and turn heat to low. Cook for 1 hour. (Or for as long as you can up to one hour).
- Add in yoghurt and salt/pepper to taste.
- Serve with basmati rice.
