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13 December 2012,03:25 by

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Serves :

Preparation Time :
1 hour 20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Soak the cashew nuts in the milk and blend them to a smooth paste.
  • Heat the oil in a saucepan. Add the onions and fry until soft and translucent.
  • Remove half of the onions and continue to fry the rest until well browned. Remove and set these aside separately.
  • Blend the onions with the garlic, ginger and yogurt to a smooth paste; season.
  • Marinate the lamb in the mixture for about an hour.
  • Heat the oil with the whole spices and bay leaves and allow them to sizzle.
  • Add the lamb, marinade, green chillies and ground coriander. Bring to a boil over a moderate flame, stirring very often.
  • Cook, stirring frequently, until all the yogurt has been absorbed and the paste releases oil.
  • Add enough water and bring to a boil, cover and simmer for about an hour or until the lamb is tender.
  • Stir the sauce until it comes just half the way up the meat. Add the cashew nut paste, cream, garam masala and dried figs.
  • Simmer for about 5 minutes, stir in the reserved onions and sprinkle with the nuts.


  • 550 grams diced leg or shoulder of lamb  
  • 50 grams cashew nuts
  • 200 ml whole milk
  • 75 ml Cooking oil
  • 75 grams small onions, sliced
  • 6 large garlic cloves
  • 1 tablespoon ginger, peeled
  • 150 ml plain full-fat yogurt
  • 5 cm cinnamon stick
  • 6 cloves
  • 6 green cardamom pods
  • 2 blades mace
  • 2 bay leaves
  • 6 large dried ready-to-eat figs, halved or quartered
  • 4 green chillies, whole but pierced
  • 2 teaspoon ground coriander
  • Double cream to taste
  • Garam masala to taste
  • Salt, to taste
  • Flaked almonds

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