Cashew Lamb Gravy

by Sunitha Fernandez
Lamb with other ingredients - Cashew Lamb Gravy
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Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Lamb(cleaned and chopped) - 1/2 kg
  • Potato(peeled and chopped) - 2 nos
  • Cashew nuts - 100 g
  • Tomatoes(chopped) - 2 nos
  • Onion(finely chopped) - 1 nos
  • Cheese(grated) - 1 tbsp
  • Ghee(As reqd) -
  • Cumin seeds(Jeerakam) - 1/2 tsp
  • Coriander leaves(finely chopped) - 4 springs
  • Salt(As reqd) -
For the gravy:
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Lamb(cleaned and chopped) - 1/2 kg
  • Potato(peeled and chopped) - 2 nos
  • Cashew nuts - 100 g
  • Tomatoes(chopped) - 2 nos
  • Onion(finely chopped) - 1 nos
  • Cheese(grated) - 1 tbsp
  • Ghee(As reqd) -
  • Cumin seeds(Jeerakam) - 1/2 tsp
  • Coriander leaves(finely chopped) - 4 springs
  • Salt(As reqd) -
For the gravy:
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. For preparing cashew lamb gravy, grind the tomatoes to a fine paste and keep it aside.
  2. For the gravy: 2)Grind all the ingredients under gravy to a fine paste and keep it aside.
  3. Heat ghee in a vessel, add and splutter the cumin seeds.
  4. Saute in the finely chopped onions until transparent.
  5. Then add in the tomato puree and fry till the ghee separates.
  6. Now add in the potato, lamb and the ground cashew paste with required water. Mix well and allow the lamb to cook on low flame with the lid.
  7. Garnish with coriander leaves and cheese.
  8. Cashew lamb gravy is ready. Serve hot with chappathi, Naan, Kulcha. etc.
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