Name: Cashew Lamb with a Coconut Milk Sauce (Kaaju Nariyal Gosht)
Yield: Serves 4
Cuisine: India
Ingredients: 1 teaspoon cumin seeds; ½ teaspoon ground turmeric; ½ cup raw cashew nuts; 6 whole cloves; ¼ teaspoon cardamom seeds from green or white pods; ½ teaspoon fennel seeds; 1 tablespoon coriander seeds; 7 lengthwise slices fresh ginger (each 1½ inches long, 1 inch wide, and ⅛ inch thick), finely chopped; ¼ cup distilled white vinegar; 1 teaspoon cayenne (ground red pepper); 2 tablespoons canola oil; 1 pound boneless leg of lamb, fat trimmed off and discarded, cut into 1-inch cubes; 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing; 1 large red onion, cut in half lengthwise and then into ¼-inch cubes; 1½ teaspoons coarse kosher or sea salt; 6 large cloves garlic, finely chopped; ½ cup unsweetened coconut milk

Raghavan Iyer

Cashew Lamb with a Coconut Milk Sauce

Kaaju Nariyal Gosht

Preparation info

Serves
4

Difficulty
Medium

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.

Ingredients

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

Asia
India
Main course
Gluten-free

Method

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.
Heat the oil in a larg

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method