Lammcurry with Cashews and Lemongrass Recipe

Ingredients:

• 1 kg lamb, cubed


• 2 onions, chopped


• 4 cloves of garlic, minced


• 2 tbsp ginger, grated


• 1 can of coconut milk


• 1 cup cashew nuts


• 2 stalks of lemongrass, chopped


• 2 tbsp curry powder


• 1 tbsp cumin


• 1 tbsp coriander


• 1 tsp turmeric


• 1 tsp chili powder


• Salt and pepper to taste


• 2 tbsp oil

Instructions:

Step 1: Marinate the Lamb

Place the cubed lamb in a bowl and add the ginger, garlic, curry powder, cumin, coriander, turmeric, chili powder, salt, and pepper. Mix well to coat the lamb evenly. Cover and let it marinate in the fridge for at least 1 hour.

Step 2: Sauté the Onions

Heat oil in a large pot over medium heat. Add the chopped onions and sauté until softened and translucent, about 5 minutes.

Step 3: Add the Marinated Lamb

Add the marinated lamb to the pot and cook until browned on all sides, about 10 minutes.

Step 4: Add Coconut Milk and Lemongrass

Pour in the coconut milk and add the chopped lemongrass. Bring to a simmer, then cover and cook on low heat for 1.5 hours, or until the lamb is tender.

Step 5: Roast Cashew Nuts

In a separate pan, dry roast the cashew nuts until fragrant and lightly browned. Set aside for garnishing.

Step 6: Serve and Enjoy!

Once the lamb is tender, taste and adjust seasoning if necessary. Serve the curry hot, garnished with roasted cashew nuts. Enjoy with rice or naan bread.

Final Thoughts

This Lammcurry with Cashews and Lemongrass recipe is packed with flavor and a perfect dish for a cozy night in. Try it out and let us know what you think!

Schlagwörter: Lammcurry