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Cashew-nut Curry)

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roji99


 

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Cashew-Nut Curry)
2

Cashew-nut Curry) Recipe 1, How To Make Cashew-nut Curry) Recipe

How to makeCashew-Nut Curry) ?How to cookCashew-Nut Curry) ?Learn the recipeCashew-Nut Curry) by vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Cashew-Nut Curry) 1

(89 ratings)
0 reviews so far
prep time
30 mins
Cook time
15 mins
Total time
45 mins
Cashew-Nut Curry)
Author : roji99
Main Ingredient : Ginger
Servings : 0 persons
Published date : September 23, 2007


Ingredients used in Cashew-Nut Curry)
• chopped onion 1 Cup.
• ghee (or melted butter) 6 Teaspoons.
• saffron threads 1/2 Teaspoons.
• cumin seeds 1 Teaspoons.
• coriander seeds 1 Teaspoons.
• poppy seed (white) 2 Teaspoons.
• garlic cloves peeled 3 Numbers.
• whole cloves 3 Numbers.
• cardamom seeds 1/4 Teaspoons.
• cube fresh ginger 1 1 Numbers.
• cinnamon 2 Pinch.
• hot red chilies 3 Numbers.
• unsalted cashews 1/4 Cup.
• salt 2 Teaspoons.
• unflavored yoghurt 1/2 Cup.
• lamb cut into 2 cubes 1 1/2 Lbs.
• finely chopped coriander 2 Teaspoons.
• lemon juice 1 Teaspoons.
• boiling water 1/4 Cup.
• cold water 1 Cup.
How to make the recipe:
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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