96.5 Wave FM's Online Cookbook

Cashew Nut Lamb CurryMethodMarinate diced lamb with yoghurt for atleast half an hour. Dry roast the spices,cool and grind or pound finely.Heat about 1/2 cup oil or melted ghee.Add the ground spices, curry leaves, andlamb. Combine and let simmer for halfan hour.Ground the cashew nuts with thickenedcream till it becomes a paste; add waterif necessary.Add the cashew nut mixture along withthe almond meal into the simmeringlamb1kg leg of lamb, diced1 cinnamon stick2 tsp coriander seeds1 tsp cumin seeds1 tsp chilli powder or dry red chillies1 sprig of curry leaves125ml thickened cream75ml yoghurt200g cashew nuts100g almond meal2 tbsp chopped corianderAdd salt for taste, add coriander, and letlamb simmer for an hour or more untiltender. Best served with chapatis ornaan.This recipe is specialto me becauseIt has proven to me and the nation that I can cookthe best curry ever without onions, garlic, andginger - the main elements of a curry base!thanks to Dalvinder Dhami, 2012 MasterchefSeason 4 contestant30