Cashew Lamb with a Coconut Milk Sauce

Kaaju Nariyal Gosht

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

There is a lot of sauce in this curry—all the more reason to serve it atop a mound of steamed white rice. The addition of ground red pepper at the end provides a sharp flavor, prized by many a Christian Goan, especially when it comes to vinegar-based dishes like this one.


  • ½ cup raw cashew nuts
  • teaspoons coarse kosher or sea salt


  1. Combine the cashews, ⅓ cup water, and the salt in a blender jar. Puree, scraping the inside of the jar as needed, to make a smooth marinade. Pour this into a medium-size bowl, add the lamb, and stir to coat the lamb with it. Refrigerate, covered, for 30 minutes or as long as overnight, to allow the mellow cashew flavor to penetrate the meat.
  2. Heat the oil in a larg