Categories: Curry, Lamb

Ingredients

• 3-1/2 pounds boneless lamb leg, cut into 1-1/2-inch cubes
• salt as needed
• ground white pepper as needed
• 1-1/2 cups plain yogurt
• 2 tablespoons minced ginger root
• 1 tablespoon minced garlic
• 2 teaspoons ground cardamom
• 12 ounces cashew nuts
• 1/4 cup ghee (see above) or canola oil
• 3 cups small-dice yellow onion
• 1 teaspoon ground cumin
• 1 teaspoon ground cardamom
• 1 teaspoon ground fennel
• 2 tablespoons ground coriander
• 6 Thai bird chiles, chopped, or to taste
• 1/3 cup chopped cilantro stems
• 1 cup heavy cream
• 1/2 cup chopped cilantro leaves
• 1 cup pan-roasted cashews (see preparations)

Directions

1. Trim the lamb and cut it into large pieces. Season with salt and pepper and put in a bowl. Add the yogurt, 1 tablespoon ginger, the garlic and cardamom. Stir or toss until the ingredients are evenly distributed and the lamb is coated. Cover and refrigerate for at least 30 minutes and up to 3 hours.

2. Put the cashews in a small bowl and add enough hot water to cover them. Let the cashews soak for 30 minutes and then drain. Grind the drained cashews to a coarse paste in a food processor. Set aside.

3. Heat the ghee or oil in a casserole or Dutch oven over medium heat until it shimmers. Add the onion and sauti until transparent, 6 to 8 minutes. Add the cumin, cardamom, fennel, the remaining ginger and the coriander. Cook, stirring often until aromatic, about 2 minutes. Add the chiles, cilantro stalks and cashew paste and stir well to be sure that nothing is sticking. Sauti, stirring frequently and adding water a tablespoon at a time if necessary, until the mixture is very aromatic, about 2 minutes.

4. Add the lamb and the yogurt marinade, increase the heat and stir until the pieces are evenly coated. Once the meats juices begin to flow, reduce heat to low, cover and simmer very slowly, stirring occasionally, until the meat is nearly tender, about 45 minutes.

5. Add the cream and continue to simmer until the curry is flavorful and thickened and the lamb is tender, 10 to 15 minutes. Season to taste with additional salt, pepper, or chopped bird chile. Serve garnished with the cilantro leaves and cashews.

6. Pan Roasting Nuts:

7. You can buy roasted peanuts and cashews to garnish some of our Southeast Asian stews like this curry. For the best flavor and texture however, consider toasting your own. You use the same technique to pan-roast spices and seeds for a depth of flavor you simply can’t find in store-bought spice blends.

8. Let a heavy bottomed skillet or sauti pan get very hot over high heat. Add the nuts, spices, or seeds to the pan in an even layer. Swirl the pan gently to keep the ingredients in motion constantly. The aromas will open up and deepen dramatically.

9. Once the nuts, spices, or seeds begin to give off a noticeable aroma, keep a close eye on them. They can go from perfect to overdone in a few seconds. Pour them out of the pan into a bowl just before they are the shade of brown you want.

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