Lamb with Cashew Nuts
Ingredients
- 1.76 lbs Boneless lamb shoulder
- 1 Fennel bulb
- 2 Tomatoes
- 2 Onions
- 2 Garlic cloves
- 2.12 oz Cashew nuts
- 2 Greek yogurts
- 3 tbsp Oil
- 1 tbsp Curry powder
- 1 pinch Turmeric
- 1 pinch Cinnamon
- 1 pinch Fennel seeds
- 0.5 bunch Coriander
- Salt
- Pepper
Instructions
- Peel and finely slice the fennel. Peel and finely slice the onions and garlic. Peel and deseed the tomatoes, then dice the flesh. Cut the meat into evenly sized pieces.
- Mix the meat with the spices, salt, pepper, and oil. Brown it in a large pot, stirring often. Remove the meat and replace it with the onions, garlic, and fennel. Let them soften for 10 minutes. Add the meat back in, along with the tomatoes and 0.4 cups of water. Simmer for 45 minutes, covered. Add the yogurts and continue cooking for 15 minutes.
- Toast the cashew nuts in a non-stick pan and add them to the pot 5 minutes before the end of cooking. Sprinkle with chopped cilantro and serve hot.
Video
Notes
Lamb with Cashew Nuts
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