Lamb And Cashew Stew
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Boneless lean lamb||2 Pound, cut in large bite-size pieces|
|Onions||8 Medium, peeled and finely chopped|
|Caraway seeds||1 Tablespoon|
|Cumin seeds||1 Tablespoon|
|Plain yogurt||1 Cup (16 tbs)|
|Garlic||10 Clove (50 gm), peeled and crushed|
|Finely chopped coriander leaves||3 Tablespoon|
|Green chilies||25 , seeded|
|Fresh ginger root||1⁄4 Inch|
|Garlic||6 Clove (30 gm), peeled|
|Sesame seeds||3 Tablespoon|
|Poppy seeds||3 Tablespoon|
Heat one-third the oil in a large saucepan over high heat.
When hot, add the lamb and cook, stirring frequendy, until it is browned on all sides, about 5 minutes.
Remove the lamb from the pan with a slotted spoon and reserve.
Turn the heat to medium, add half the remaining oil and the onions, and cook, stirring frequendy, until the onions soften, 7-8 minutes.
Return the lamb to the pan with the salt, spices, and hot water to cover.
Bring to the boil, then simmer for 25 minutes, until the meat is cooked but not tender.
Drain and reserve the water and return the mixture to the pan.
Meanwhile, make the chile paste by processing the chiles, ginger root, and garlic to a paste in a food processor, or in batches in a blender, and reserve.
For the cashew paste, puree the nuts and seeds similarly and reserve.
Add the chile paste to the lamb and gently simmer the mixture over low heat for 10-15 minutes, adding a few table-spoonfuls of the reserved stock as necessary to prevent burning.
Add the cashew paste and simmer for another 10-15 minutes, adding stock as necessary.
Add the yoghurt and let it simmer for 5 minutes.
Add stock according to the thickness of sauce you desire.
Simmer gendy until the meat is tender, adding a little more stock as necessary.
Heat the rest of the oil in a small saucepan over medium-low heat and add the garlic.
When the garlic is golden, add it to the stew with the chopped coriander, cover immediately, and cook gendy for 5 more minutes.
Uncover just before serving.
Serve with Saffron Pilaf.