Meat - White Lamb Curry

White Lamb Curry

 Rick Steins India

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Ingredients:

For the spice blend
1 tbsp fennel seeds
1/2 tsp green cardamom pods, seeds only (~15 pods)
1/2 tsp cloves
2cm piece of cinnamon stick
 For the Lamb
50g cashew nuts
1 tbsp boiling water
500g boneless lamb leg, cut into 4cm cubes
10g ginger, finely grated
15g/3 cloves garlic, finely grated
50g thick Greek-style yogurt
1 small onion, sliced
1/2 tsp salt
1/2 tsp green cardamom pods, seeds only (~15 pods)
25ml double cream

Method:

  1. Remove seeds from 30 cardamon pods
  2. Fry in dry frying pan for 1-2 minutes over medium heat
  3. Blend to a powder (grinder or pestle & mortar).
  4. Put half to one side and put the other half in a small bowl.

  5. Put the remaining spice blend spices in dry frying pan and dry from for 1-2 minutes
  6. Blend to a powder (grinder or pestle & mortar) and then add to small bowl.
  7. Add Garlic, Ginger and Yogurt to small bowl and mix everything together.

  8. Put cashew nuts in a blender with 1 tbsp boiling water and blend to a smooth paste.

  9. Using a deep sided pan (small caserole) quickly sear the lamb peices and then remove and put to one side.

  10. Add more oil if necessary and fry the onion gently for 5 minutes

  11. Add the contents of small bowl, lamb and juices to caserole, along with a little hot water and simmer for 10-15 minutes.

  12. Add the cashew paste, ground cardamom and a splash of water to give the sauce the consistency of double create.

  13. Add the lamb a couple of minutes before your ready to serve and walm through.(Be careful not to over cook the lamb)

  14. When your ready to serve add the double cream and serve with rice.