Lamb Curry in Coconut Cashew Sauce

Lamb Curry

Here’s a dish I make often, but this time, I decided to add a cashew paste to give it a richer, creamier texture. This dish can be made with leg of lamb meat, ground lamb, chicken, beef, or just vegetables.

SERVES: 4 to 6
PREP TIME: 20 minutes
COOK TIME: 30 minutes


• 1/2 cup cashews
• 1 tablespoon coconut oil
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground cloves
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 4 garlic cloves, minced
• 1 onion, chopped
• 2 teaspoons fresh ginger, grated
• 2 tomatoes, diced
• 1 pound leg of lamb steaks cut into 1 inch cubes (or 1 pound ground lamb, or chicken)
• 1/2 cup coconut milk
• 1/2 cup chicken stock
• 2 cups assorted vegetables (carrots, zucchini, spinach, cauliflower, etc)
• sea salt (optional)
• fresh ground black pepper
• 1/4 cup fresh cilantro, chopped
• 8 fresh mint leaves, chopped


Blend cashews with 3 tablespoons of water to create a paste. Set aside.

In a medium sized, deep dutch oven or sauce pan, heat oil over medium heat and toast cardamom, cloves, cumin, turmeric, coriander, garlic, onion and ginger for 5 minutes, stirring constantly to avoid burning. Add cashew paste, diced tomatoes, lamb, coconut milk and chicken stock. Reduce heat to a simmer for 30 minutes. When ready to serve, season with salt (optional) and pepper. Garnish with cilantro and mint.

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