Eid recipes: Lamb curry with coconut milk

Another amazing recipe from almasryalyoum.com . The Burrito-Curry put me in a state of shock and also this. Imagine mixing that spicy blend with coconut milk?!?



A twist on the typical lamb dishes of Eid, lamb curry is an easy dish and will make a nice variation for guests you may still be hosting for Eid. Your main utensil: a large stock pot. Primary ingredients are Indian spices.

Ingredients

1 can coconut milk (400ml)
50 gm cashew nuts
2 cloves of garlic, finely chopped
½ teaspoon grated fresh ginger
1 teaspoon chili powder (optional)
1 teaspoon garam masala
1 teaspoon curry powder (or ½ teaspoon curry paste)
½ teaspoon ground coriander
½ teaspoon tumeric
½ teaspoon ground pepper
¼ cup of butter (or one stick)
1 small onion
1 kg lamb, trimmed and cubed
1 plain yoghurt
4 tomatoes, roughly chopped (or a can of chopped tomatoes)

Directions

Grind or pound cashew nuts, garlic, chili powder, ginger, garam masala, curry powder, coriander, tumeric and pepper.
Heat ½ stick of butter in a large stockpot and cook chopped onion and spices.
Add the rest of the butter and the lamb in the stockpot and stir fry for 5 minutes.
Add in tomatoes and coconut milk and bring to a simmer; with a wooden spoon, scrape off the ingredients stuck to the bottom of the pan.
Cover and turn heat to low. Cook for 1 hour. (Or for as long as you can up to one hour).
Add in yoghurt and salt/pepper to taste.
Serve with basmati rice.



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