Name: Lamb and Cashews with Orzo
Yield: Serves 4
Cuisine: Indian
Ingredients: 3 tablespoons yogurt; 2 tablespoons medium-hot salsa, or to taste; 100 g/4 oz cashew nuts; 1½ tablespoons olive oil; 1 tablespoon cumin; 3 cooked lamb chops, preferably rare, boned and cut into bite-sized chunks or slices; 275 g/10 oz cooked orzo; 3 tablespoons mango chutney; 1 to 2 tablespoons raisins or currants; 3 cloves garlic, chopped; Salt to taste; ½ to 1 teaspoon turmeric; ½ teaspoon chopped fresh ginger

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hot and Spicy

By Marlena Spieler

Published 1985

About

I concocted this little bit of transcontinental madness one day when there were several leftover rare lamb chops languishing in the refrigerator, as well as a bowl of cold cooked orzo, the Italian rice-shaped pasta. The dish borrows flavours from all over the world: chutney, cumin, salsa, cashew nuts, raisins - all combined with the lamb and pasta into a tasty, colourful bowlful.

Serve with a crisp green salad for a simple meal, or with Bahmi (curried okra) and Moroccan Marinated Ca