Best Mughlai Lamb Curry With Cashews And Coconut Milk Recipes

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KERALA LAMB CURRY WITH COCONUT MILK



Kerala Lamb Curry with Coconut Milk image

Number Of Ingredients 23

1/2 cup Coconut Milk (or store-bought)
1 large onion, coarsely chopped
2 to 3 cloves fresh garlic (large), peeled
5 quarter-size slices peeled fresh ginger
1/2 cup coarsely chopped fresh cilantro, including soft stems
1/4 cup coarsely chopped fresh curry leaves
1 to 3 fresh green chili pepper, such s serrano, stemmed
1 large tomato, coarsely chopped
1 teaspoon Garam Masala + 1/4 teaspoon for garnish
1/2 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
1/8 teaspoon ground asafoetida
2 tablespoons peanut oil
5 to 7 whole dried red chili peppers, such as chile de arbol
6 green cardamom pods, crushed lightly to break the skin
1 teaspoon black peppercorn (optional)
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
2 pounds boneless leg of lamb or beef (rump, brisket, or sirloin), all visible fat trimmed, cut into 1 1/2-inch pieces
__Buying Leg of Lamb ..........Click the Edit tab and select this entry to learn more.
3 to 4 cups water
1/4 cup finely chopped fresh cilantro, including soft stems

Steps:

  • 1. Prepare the coconut milk. Then, in a food processor, process together the onion, ginger, garlic, cilantro, curry leaves, and green chili peppers until minced. Add the tomato, 1 teaspoon garam masala, cayenne pepper, turmeric, salt, and asafoetida, and process again to make a smooth paste.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the red chili peppers, cardamom pods, and black peppercorns, if using, about 1 minute. Add the cumin and mustard seeds they should splatter upon contact with the hot oil, so lower the heat and cover the pan until the splattering subsides.3. Add the lamb and cook, turning, until browned, about 15 minutes. Add the processed paste and continue to cook, over moderately heat for the first 3 to 5 minutes and then over medium-low heat until the pieces are well-browned and traces of oil are visible on the sides of the pan, about 15 minutes.4. Add the water, cover the pan, and simmer until the lamb is tender and the sauce is as thick or thin as you desire, 30 seconds to 40 minutes. When the lamb is tender, add the coconut milk and simmer about 5 minutes to blend the flavors. Transfer to a serving dish, garnish with the cilantro and garam masala, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

COCONUT CHICKEN CURRY WITH CASHEWS



Coconut Chicken Curry With Cashews image

This Sri Lankan curry goes together fairly quickly despite the long list of ingredients. I used skinless, boneless thigh meat, because it always stays moist and can absorb a lot of flavor from a short marinade in ginger, garlic and spices. To intensify the taste, the cashews and coconut are used two ways. First, a handful of each is ground to a powder and added to the sauce. Then after simmering for 30 minutes or so, the curry is finished with a generous cup of thick coconut milk and garnished with toasted cashews. I also added, because I like it and thought it would harmonize nicely, a totally nontropical vegetable, parsnip - optional, but delicious.

Provided by David Tanis

Categories     dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 23

2 pounds skinless boneless chicken thighs, cut in 3-inch chunks
Salt and pepper
1 tablespoon grated ginger
2 teaspoons grated garlic
1/4 teaspoon cloves
1/4 teaspoon fennel seeds
1/4 teaspoon cardamom seeds
1/4 teaspoon allspice berries
1/4 teaspoon cumin seeds
1/4 teaspoon coriander seeds
1/4 teaspoon turmeric
1/4 teaspoon cayenne, or more to taste
3 tablespoons lemon juice
3/4 cup raw cashews
1/4 cup shredded dried unsweetened coconut
1 pound small parsnips, peeled and cut in 2-inch batons, optional
2 tablespoons ghee, coconut oil or vegetable oil
1 1/2 cups finely diced onion
1 tablespoon tomato paste
1 2-inch piece cinnamon stick
3 cups chicken broth or water
1 cup thick coconut milk
A few sprigs mint and cilantro for garnish, optional

Steps:

  • Season chicken generously with salt and pepper and put it in a mixing bowl. Add ginger and garlic and massage into meat. In a dry skillet over medium heat, toast cloves, fennel, cardamom, allspice, cumin and coriander until fragrant, about 2 minutes. Grind the toasted spices to a fine powder in an electric spice mill and add to chicken. Add turmeric, cayenne and lemon juice and mix well. Let marinate at room temperature for at least 15 minutes, or refrigerate up to 1 hour.
  • Heat oven to 375 degrees. Put cashews on a baking sheet and roast until lightly browned, 8 to 10 minutes. Remove and set aside to cool. Spread the shredded coconut on the baking sheet and toast until lightly browned, about 5 minutes, then let cool. Grind the coconut with 1/4 cup cashews in a spice mill or small food processor to make a rough powder. Reserve 1/2 cup roasted cashews for garnish.
  • Bring a small saucepan of lightly salted water to a simmer, then add parsnips and cook until tender, about 10 minutes. Drain and cool.
  • In a wide heavy-bottomed pot, heat ghee over medium-high heat. Add cooked parsnips, if using, and sauté until lightly browned. Remove and reserve. Add chicken pieces to the pot, stirring occasionally until lightly browned, about 5 minutes, then remove and set aside. Add onions and cook until softened, about 5 minutes more. Add tomato paste and let it sizzle with onions for a minute or two. Add broth and bring to a brisk simmer, stirring with a wooden spoon and scraping up any caramelized bits from the pot. Add cinnamon stick, chicken and the ground coconut and cashew mixture. Adjust heat to a gentle simmer, cover and cook for about 30 minutes, until chicken is tender. Taste the sauce and adjust seasoning if necessary.
  • To finish the dish, stir in coconut milk and add reserved parsnips. Cook for 3 to 4 minutes, until parsnips are heated through and the sauce has thickened slightly. Transfer to a serving bowl and sprinkle with reserved cashews. Garnish with mint and cilantro sprigs, if using.

Nutrition Facts : @context http, Calories 637, UnsaturatedFat 24 grams, Carbohydrate 19 grams, Fat 49 grams, Fiber 3 grams, Protein 33 grams, SaturatedFat 20 grams, Sodium 902 milligrams, Sugar 5 grams, TransFat 0 grams

MUGHLAI LAMB CURRY WITH CASHEWS AND COCONUT MILK



Mughlai Lamb Curry with Cashews and Coconut Milk image

Number Of Ingredients 20

1/2 cup Basic Cashew Paste
2 teaspoons cumin seeds, dry-roasted and coarsely ground
__Dry-Roasting Nuts and Seeds ..........Click the Edit tab and select this entry to learn more.
1 cup Coconut Milk (or store-bought)
3 tablespoons peanut oil
2 bay leaves
4 whole dried red chili peppers, such as cilie de arbol
1 1/2 teaspoons cumin seeds
1 large onion, finely chopped
1 1/2 to 2 pounds boneless leg of lamb or beef (rump, brisket, or sirloin), all visible fat trimmed, cut into 1 1/2-inch pieces
__Buying Leg of Lamb ..........Click the Edit tab and select this entry to learn more.
2 tablespoons peeled minced fresh ginger
2 cloves fresh garlic (large), minced
1 tablespoon ground coriander
1 1/2 teaspoons Garam Masala, some reserved for garnish
1/4 teaspoon ground nutmeg
1/8 teaspoon ground mace
1 teaspoon salt, or to taste
1 teaspoon ground green cardamom seeds
3 cups water

Steps:

  • 1. Prepare the cashew paste, cumin seeds, and coconut milk. Then, heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the bay leaves and red chili peppers, stirring, about 1 minute. Add the cumin seeds, they should sizzle upon contact with the hot oil. Quickly, add the onion and cook over medium heat until well-browned, about 10 minutes.2. Add the meat, ginger, garlic, coriander, dry-roasted cumin, garam masala nutmeg, mace, and salt, and cook the meat, stirring, over medium-high heat the first 2 to 3 minutes and then over medium heat until browned, about 10 minutes.3. Mix in the cashew paste and cardamom seeds and stir another 5 minutes. Then add half the coconut milk and the water and simmer until the meat is fork-tender, the sauce is thick and the oil separates to the sides, 50 to 60 minutes. Mix in the remaining 1/2 cup coconut milk during the last 10 minutes of cooking. Transfer to a serving dish, sprinkle the reserved garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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