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Lamb And Cashew Stew

Desi.Foods's picture
  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
  Salt 1⁄2 Tablespoon
  Cloves 8
  Peppercorns 8
  Cinnamon sticks 3
  Caraway seeds 1 Tablespoon
  Cumin seeds 1 Tablespoon
  Bay leaves 5
  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
  Cashews 4 Ounce
  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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 560 Calories from Fat 290

% Daily Value*

Total Fat 33 g51%

Saturated Fat 6.7 g33.4%

Trans Fat 0 g

Cholesterol 83.7 mg27.9%

Sodium 452.4 mg18.9%

Total Carbohydrates 38 g12.6%

Dietary Fiber 8.1 g32.6%

Sugars 12.9 g

Protein 33 g65.7%

Vitamin A 17.1% Vitamin C 161.7%

Calcium 29.4% Iron 37.5%

*Based on a 2000 Calorie diet

Lamb And Cashew Stew Recipe