600g diced lamb
80g cashew nuts
10cm fresh ginger, chopped
2 garlic cloves, chopped
2 green chillies (optional)
1 teaspoon saffron
2 tablespoon warm milk
1 tablespoon butter or ghee
2 tablespoon sunflower oil
1 medium onion, chopped
60g plain yoghurt
60g single cream
1 small bunch fresh coriander, chopped
1 teaspoon salt
1 lemon juice (optional)
2 cardamoms, whole
3 cloves, whole
1 teaspoon coriander
1 teaspoon cummin
200g basmati rice
Blend the nuts, ginger, garlic and chilles into a course paste with 1/4 pint of water.
Soak the saffron in warm milk for 10 minutes.
Heat the buttre/ghee and oil together, then fry the cardomoms, cloves, dried corriander, cumin and onion until the onion is golden.
Add the nut paste and yoghurt, and cook for 10 minutes or so.
Add the meat, mixing in well.
Simmer for about 1 hour or until the meat is tender.
Add water bit by bit if needed.
About 10 minutes before serving, squeeze the saffron strands in their bowl to get the most colour out of them then add in, with the milk.
Add the cream, fresh coriander and salt to taste.
Garnish with lemon juice and serve with cooked rice.
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