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How To make Lamb Curry with Cardamom Cashew Rice

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900 g lamb

diced
3 tbsp vegetable oil
2 lamb stock cubes
75 ml natural yogurt
1 lemon :

juice of
225 g white basmati rice
1 rounded tbsp whole cardamom pods
75 g golden sultanas
100 g cashew nuts
salt and freshly ground black pepper

For the Marinade :

2 medium onions -- peeled
- and cut into 5mm dice 1 clove garlic

peeled and crushed
2 1/2 cm fresh ginger :

peeled and grated
1 rounded tsp cinnamon
1 rounded tsp garam masala
15 cardamom pods, seeds removed

lightly toasted
and crushed 1/2 rounded tsp mild chilli powder
:

To Garnish

1 medium red chilli :

deseeded thin sliced
1 medium green chilli -- deseeded thin sliced
A simple, fragrant, very mild curry recipe.
Heat 1 tbsp of the oil in a frying pan over a medium heat and brown the lamb a few pieces at a time, until all the meat has been used up. Add another tablespoon of oil if necessary, to prevent the meat from sticking to the pan. Then put the browned lamb, along with the marinade ingredients, into a medium sized bowl. Stir well to coat thoroughly, cover with clingfilm and leave until cold. Refrigerate overnight to allow the spices to flavour the lamb.
The next day, bring 1 pint (570ml) of water to the boil in a medium-sized pan with the stock cubes. Stir to dissolve. Add the lamb and the marinade, bring to the boil, then reduce the heat to a simmer, cover and cook gently for 1

How To make Lamb Curry with Cardamom Cashew Rice's Videos

Bohot Tasty Nizami Mutton Masala With Rich Gravy Jo Har Kisiko Pasand Ajaye-Hyderabadi Mutton Masala

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INGREDIENTS
Mutton - 500 gram
curd - 100 gram
salt - 1 teaspoon
ginger garlic paste - 1 teaspoon
red chilli powder - 2 tablespoon
coriander powdre - 2 teaspoon
cumin powder - 1/2 teaspoon
garam masala powder - 1 teaspoon
lemon - 1/2
coriander leaves mint leaves
green chillies - 2
clarified butter - 2 teaspoon
garlic cloves - 10
ginger - 2 inches
almonds - 6
cashews - 6
coconut - 13 gram
fried onion - 1 big
oil - 5 tablespoon
cloves - 4
cardamom - 2
cinnamon sticks - 3
coriander leaves

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RESTAURANT STYLE MUTTON GRAVY - MUTTON KULAMBU - RESTAURANT STYLE MUTTON CURRY - மட்டன் குழம்பு

RESTAURANT STYLE MUTTON GRAVY - MUTTON KULAMBU - RESTAURANT STYLE MUTTON CURRY - மட்டன் குழம்பு

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White Mutton Gravy | Easy Delicious Malai Mutton Gravy

#muttonrecipe #muttongravy #whitemuttonkorma

White Mutton Gravy | Easy Delicious Malai Mutton Gravy

Ingredients:
Mutton - 500 grams
Bay Leaf - 2
Cinnamon Stick - 2 inches
Black Cardamom - 1
Yogurt - 1 tbsp
Salt - 1 tsp
Water - 1 cup
Cooking Oil - 2 tbsp
Onion - 2 medium sized
Green Chilies - 5 to 6
Garlic Cloves - 7 to 8
Ginger - 1 inch
Cashew Nuts - 12 to 15
Water - 1/2 cup
Water - 1/4 cup
Clarified Butter - 1 tbsp
White Pepper Powder - 1 tsp
Cumin Seeds Powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Dried Fenugreek Leaves - 1 tsp
Whisked Yogurt - 1/2 cup
Salt - 1 tsp
Fresh Cream - 1/2 cup
Chopped Green Chilies - 2 to 3
Chopped Coriander Leaves
Cooking Oil - 2 tbsp
Green Cardamom - 4
Cloves - 4
Cumin Seeds - 1/2 tsp

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Roaya XOXO Lamb Cashewnuts Curry - كاري اللحم بالكاجوا

I love using nuts in my food. Cashew adds a delicious milky flavor to the dish. This lamb curry is an indian inspired flavorful dish that will make you come back for more.

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For complete recipe in English and in Arabic please click on the link below:
roayasaleh.com/Recipe-LambCashewNutCurry.pdf

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Restaurant Style Lamb Curry | Cashew Mutton Gravy Curry

Restaurant style spicy and delicious lamb curry with cashew nut paste.. Tastes good with rice or roti..
Ingredients:
Mutton 500grms
Onion 1cup
Green chillies 4
Corriander leaves 1/2 bunch
Ginger garlic paste 2 tbsp
Turmeric 1 tsp
Red chilli powder 1 1/2 tbsp
Coconut powder 3 tbsp
Poppy seeds 1tbsp
Cashew nut 3 tbsp
Corriander powder 1/2 tbsp
Garam masala 1 tsp
Oil 4 tbsp
Methi leaves. 1/4 cup
(frozen or fresh)
Mint leaves 1/4 cup
Whole garam masala( cloves 2, cardamom 2, bay leaf 1, peppercorns 3, cinnamon 1/4 stick)

Hope you will enjoy this recipe????

Music:

White Mutton Curry: Written Recipe in Description #muttoncurry #spicymuttoncurry #whitemutton

MOOH MIYA MUTTON RECIPE:- Ingredients &
Recipe below:
- Marinate 1 kg mutton with 1 tbsp each of salt, crushed black pepper, roasted crushed coriander seeds, roasted crushed cumin seeds, 2 tbsp ginger-garlic paste and 1 cup curd. Let it sit for half an hour.
- Heat 4-5 tbsp oil in a Kadhai and add in 1 bay leaf, 1 mace, 2.5 inch cinnamon stick, 5 cloves, 4 green & 1 black cardamom and 1 string of curry leaves. Let them pop for 40 seconds then add in the marinated mutton.
- Fry the mutton on high for 8-10 minutes. Prepare a paste by blending together 6-8 boiled onions, 12-15 cashew nuts soaked in warm water and 8-15 green chillies (add them according to your level of spiciness). Add this paste in the Kadhai and fry on high for 5-6 minutes.
- Now add in 2.5 cups of water giving it a good stir and close the lid turning flame to low for an hour checking and stirring in between. Lastly add in some ginger juliennes, 1 lemon juice and garnish with chopped coriander leaves.

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