Title: Lamb Curry with Nuts and Coconut Milk
Categories: Entree Meat Ethnic
Yield: 4 Servings

1	c	Coconut milk (400ml)
50	g	Cashew nuts
2		Cloves garlic, chopped
1/2	ts	Chilli powder (optional)
15	g	Fresh ginger, grated
1/2	ts	Ground coriander
1/2	ts	Turmeric
		Leaves from 1 sprig of
		Coriander
1/2	ts	Garam masala
1/2	ts	Ground pepper
100	g	Butter or ghee
1	sm	Onion
1	kg	Lamb, trimmed and cubed
1/4	ts	Saffron
25	g	Sultanas
50	g	Almonds
		Salt
6		Curry leaves

Grind, pound or blend in a liquidizer the cashew nuts, garlic, chilli powder, ginger, ground coriander, turmeric, coriander leaves, garam masala and pepper.

Heat the butter or ghee in a pan, add the onion and fry until golden, then add the blended spices and fry for a further 5 minutes.

Add the meat, stir and fry for 5 minutes, then pour on the coconut milk, add the saffron, sultanas, almonds and 1/2 tsp salt and cook, covered over low heat for about 1 hour, until the meat is tender and the sauce has thickened.

Sprinkle on the curry leaves.

Teresa's Favourite Recipe!

Compiled: Imran C.

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