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Cardamom and cashew lamb with spiced cucumber relish recipe And Books

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Cardamom and cashew lamb with spiced cucumber relish recipe and books

So you would like to know how to make Cardamom and cashew lamb with spiced cucumber relish recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


cardamom and cashew lamb with spiced cucumber relish

for the relish:
1/2 small cucumber grated
salt and pepper
1/2 baby red onion finely chopped handful coriander leaves chopped
1 tbsp desiccated coconut
10mm root ginger grated and squeezed
juice only
1 tsp toasted ground cumin Juice of 1 lime
a smattering of chilli flakes
10 fresh curry leaves ripped optional

for the lamb:
1 kg lamb leg meat cut into chunks
salt and roughly crushed black pepper 4 tbsp sunflower oil
2 medium onions chopped
30mm root ginger finely chopped
200g unsalted cashew nuts
1 green chilli deseeded and finely chopped
1 bulb of newseason garlic or small bulb of regular garlic; cloves peeled
8 cardamom pods seeds only lightly crushed
3 tsp ground garam masala
5 tbsp greek yoghurt

Start with the relish (if you want it). Toss the grated cucumber with a little salt and leave to drain for about 30 minutes.
Squeeze out excess juice then mix with the remaining ingredients and refrigerate until needed. (The curry leaves are for flavouring only.)
Next toss the meat with salt and pepper then brownall over in a casserole pan in 2 tbsp of the oil (do this in two batches).
Transfer to a bowl.
Meanwhile put the onion in a processor with the ginger nuts chilli and half the garlic and blitz quickly to a coarse paste.
Add the remaining oil to the pan and fry the paste until it is light brown stir and scrape the bottom of the pan regularly.
Stir in the cardamom mace and coriander and fry for a few seconds more.
Return the meat and juices to the pan along with 200ml water and the remaining whole garlic cloves.
Mix well then cover and bake in a preheated oven at 180C/350F/gas mark 4 for 1 hour.
Stir in the yoghurt and bake for a further 10 minutes.
Serve in bowls with basmati rice and the relish.

Young lamb is not for curries with strong spices and chilli heat: its sweet flavour will be bullied to oblivion. But it does go brilliantly with the milder mogulstyle flavours of yoghurt and softened nuts used in this dish. The cucumber relish is an optional extra use it if you want a bit of heat.

This Recipe Serves 4



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