Mutton curry recipe

Ingredients (nutrition)

For Masala

• 2 1/2 oz unsalted cashew nuts
• 3 dried red chilies
• 1 piece root ginger
• 8 fl oz cold water
• 3 cloves
• 2 garlic cloves
• 1 cinnamon stick
• 2 tablespoons poppy seeds
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1/4 teaspoon cardamom seeds

For Lamb

• 1/2 teaspoon saffron threads
• 2 fl oz boiling water
• 3 oz butter
• 5 oz chopped onions
• 1 1/2 teaspoons salt
• 4 fl oz low fat Greek style yogurt
• 1 1/2 lb lamb, cut into bite size chunks
• 2 tablespoons chopped coriander
• 1 1/2 tablespoons freshly squeezed lemon juice

Preparation (instructions)

1. To make masala, add cashew nuts, chilies, ginger and water in an electric blender or food processor.
2. Process for about a minute and add in remaining masala ingredients.
3. Blend until mixture pulverized and set aside.
4. Place saffron with boiling water in a bowl and allow to soak for at least 15 minutes.
5. In a frying pan, heat butter over medium heat.
6. Sweat onions for about 8-10 minutes until soft and golden brown.
7. Add salt, masala and yogurt.
8. Stir occasionally over medium heat and stir in lamb.
9. Add saffron with its soaking liquid into the pan.
10. Adjust heat to low, cover, cook for approximately 20 minutes and stir occasionally.
11. Add 1 tablespoon of coriander and continue to cook for 15 minutes until lamb is tender.
12. Transfer to serving bowl, drizzle lemon juice and garnish with remaining coriander.
13. Serve hot with aromatic rice.

Servings: 4

Main Courses meats recipes: Beef, Veal, Pork, and other games