Lamb Cashew Curry

So, finally I have a lamb/mutton recipe out on the website! Many people, have this confusion over the difference between lamb and mutton. Well, both are basically the same animal i.e sheep but in different stages of life. A sheep older than one year is generally called mutton and the sheep less than a year old is called lamb. Pretty simple eh? Growing up, mutton used to be made occasionally, either in a curry or a biriyani. This is a great, rich curry to serve to your loved ones. I have used Indian spices and flavors with this recipe. Fresh lamb/mutton should be used as it helps in the overall taste of the curry. I have baked the lamb pieces before simmering it in the curry. This helps in ensuring that the lamb is tender and soft. The onions and cashew nuts help in providing the thickness of the gravy and it is complimented well with some plain steamed rice or some naan bread.

{Recipe}
Lamb cashew curry

INGREDIENTS:
Lamb bone pieces-2 pounds
Cashew nuts-15
Minced garlic – 2tbsps
Meat masala-2.5tbsps
Coriander powder-1tbsp
Cumin powder-1tbsp
Cayenne pepper-1tbsp
Garam masala powder-1tbsp
Turmeric powder-1/2tbsp
Salt
Pepper
Beef bouillon cubes-3
Water
Apple Cider vinegar-1tbsp
Lime juice-1tbsp
Roasted Black sesame seeds-1tsp

PREPARATION:
1)Season the lamb pieces with salt and pepper. Keep it aside for 10 minutes. Then add the meat masala powder, cumin powder, coriander powder, cayenne pepper, minced garlic, garam masala powder, apple cider vinegar and some oil. Mix it well. Let it marinate for at least an hour.
2)Then preheat the oven at 350 °F for 5 minutes and add the lamb bones to a baking tray along with some water and beef bouillon cubes and cook them in the oven at the same temperature for about an hour or an hour and a half depending on how tough the meat is.
3)Then on a pan, add some oil. Once heated, add some sliced onions, cashews, garlic, salt, pepper and roasted black sesame seeds. Mix well. Add some red chili flakes for more heat if needed. 4)Then add some turmeric powder, cumin powder, coriander powder, garam masala powder and Sauté for about 10 minutes on medium heat or till the onion is translucent. Then add this mixture to the blender along with a bit of water. Blend it to a fine thick smooth paste.
5)Now add the blended paste to the pan at medium heat. After the lamb in the oven is done, take the lamb pieces out and add them to the pan with the paste. Also add the resting and marinating juices from the baking tray. Mix well and let the curry cook for another 10 minutes. Add any other spices if required. Serve as shown. Enjoy! 🙂

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