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Cashew-Nut Curry)

Cashew-Nut Curry) Video Recipe

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Cashew-Nut Curry)

	4.0 Stars based on 123 Reviews
Author : roji99@...	Published On : Sep 24, 2007
Preparation Time: 7 min	Recipe Type : Veg-Main
Cooking Time : 25 min	Standing Time : 5-8 mins
Yield : 4 (4 servings)	Ingredient : Ginger

Description : Cashew-Nut Curry) Recipe made easy, learn how to make Cashew-Nut Curry) Recipes at home.

Recipe of Cashew-Nut Curry)
Ingredient Name	Unit	Quantity

cinnamon	pinch	2
cold water	cup	1
coriander seeds	tsp	1
cumin seeds	tsp	1
salt	tsp	2
boiling water	cup	1/4
cardamom seeds	tsp	1/4
chopped onion	cup	1
cube fresh ginger	number	1 1
finely chopped coriander	tsp	2
garlic cloves peeled	number	3
ghee (or melted butter)	tsp	6
hot red chilies	number	3
lamb cut into 2 cubes	lbs	1 1/2
lemon juice	tsp	1
poppy seed (white)	tsp	2
saffron threads	tsp	1/2
unflavored yoghurt	cup	1/2
unsalted cashews	cup	1/4
whole cloves	number	3
Directions \| How to make Cashew-Nut Curry)

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.

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Some videos may differ from the above recipe but will give you good idea on how to follow the recipe.

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