Golden Lamb Curry November 17 2013
1.5 lbs lamb shoulder, preferably boneless and skinless, cut in 2 inch cubes
1/2 cup plain full-fat yogurt
1 tablespoon ginger garlic paste
2 cups thinly sliced red onions
1 teaspoon turmeric powder
1 tablespoon coriander powder
1 teaspoon cayenne powder OR as you desire
1 tablespoon garam masala
1 teaspoon saffron strands, soaked in 1/4 cup warm for half an hour
1 teaspoon salt
1/4 cup cashew nuts, soaked in 1/2 cup water then pureed into a paste
2 tablespoons cream, or less
2 tablespoons ghee
1/4 cup chopped cilantro
Marinate lamb pieces in yogurt, ginger garlic paste and set aside. Add saffron to warm milk and set aside.
In the meanwhile, heat a 4 qt sauce pan over medium heat and melt ghee. Add sliced onions and saute for 10 minutes.
Add lamb along with all the marinade and all spice powders including saffron and milk. Add 2 cups of water.
Cover and cook for 45 minutes, stirring every 10 minutes. Then add cream and cashew nuts paste and cook for another 10 minutes. Garnish with cilantro and adjust salt.