Creamy Lamb Spinach And Cashew Curry Recipes

CREAMY LAMB, SPINACH AND CASHEW CURRY

Steps:

• Put the cashew nuts in a bowl and pour boiling water over them.
• Heat 1 tbsp oil in a frying pan, then add the mustard and cumin seeds and cook for a few minutes until they start to pop.
• Add the onion, green chillies and a good pinch of salt and fry until softened.
• Add the ginger, garlic, chilli flakes and the rest of the spices and cook for a couple of minutes.
• Stir in the lamb steaks and fry, stirring for a few minutes until they're browned all over.
• Drain the cashews and whizz in a blender with the coconut milk.
• Pour into the pan with the lamb and add the chicken stock. Cover and simmer for 1 hour, or until the lamb is tender.
• Add the spinach and cook uncovered for another 10 minutes (turn up the heat if you want a thicker sauce).
• Serve with rice and naan bread.

LAMB WITH CASHEW-NUT CURRY (KORMA)

Steps:

• To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes.
• Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin.
• Blend again until the mixture is completely pulverized.
• Set the masala aside.
• Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes.
• In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly.
• Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown.
• Stir in the salt and the masala, then add the yoghurt.
• Stirring occasionally, cook over moderate heat until the ghee lightly films the surface.
• Add the lamb, turning it about with a spoon to coat the pieces evenly.
• Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet.
• Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time.
• Scatter 1/2 of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender.
• To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander.

LAMB AND SPINACH CURRY

Steps:

• Place the diced lamb in a bowl; add all the dried spices and white vinegar and toss through.
• In a large saucepan, heat the oil and fry the onion, fresh ginger, fresh chilli and crushed garlic.
• When lightly browned, add the marinated lamb and stir well until lamb has begun to fry.
• Add the tomato paste, stock, diced tomatoes and the juice of ½ the lemon, season well with salt and pepper.
• Bring to the boil, stirring occasionally, and then reduce to a gentle simmer.
• Chop the coriander stems and add to the curry.
• Simmer for approximately 1 hour, taking care to stir every 10 minutes or so to prevent sticking.
• When all the liquid has almost evaporated and the curry has thickened, add the spinach and natural yoghurt and stir through.
• Sprinkle over chopped coriander leaves and mint and serve with Basmati rice.

KASHMIR LAMB WITH SPINACH

Steps:

• Heat the oil in a pan and over medium heat brown the lamb in batches.
• Add the onions, garlic and ginger and cook, stirring often, for 3 minutes.
• Add the spices (not bay leaves) and cook, stirring, for 1- 2 minutes until spices are fragrant.
• Return the lamb and any juices to the pan.
• Add the stock and bay leaves.
• Bring to the boil and then reduce heat, stir well, cover and simmer for 35 minutes.
• Add the cream, stir, cover and cook a further 20 minutes.
• Add the spinach and cook until the spinach has softened.