Lamb Curry with Pomegranate
1/4 cup raw cashews - chopped (or 1/4 cup ground almonds)
1 large onion - roughly chopped
3 cloves garlic - chopped
large knob of fresh ginger - peeled and roughly chopped
2 tbsp canola oil
700g lamb shoulder - trimmed and diced 2cm
2 tbsp garam marsala
2 tsp ground pomegranate seeds (anardana powder - I get mine from the FABULOUS Indian grocery just around the corner from us)
1 tsp sugar
4 tbsp tomato paste - I didn't have tomato paste, so I used a little container of tomato passata that I made last month and froze
1 tsp salt
fresh coriander to serve
Soak the chopped cashews in 1/2 cup water for a few hours, then puree the nuts and water to a smooth cream in a food processor. (I used cashews and blitzed them, but they didn't go to a smooth cream - I'm not sure that it isn't a problem with my new food processor... anyway... the end result was really tasty, just a bit nutty/lumpy if you know what I mean. Ground up nuts in Indian food are often used as a thickener and I can't think of any reason that you couldn't use ground almonds instead of the cashews. Don't soak them, just stir them in a spoonful at a time and add a bit of water or stock too)
Puree onion, garlic and ginger in a food processor until smooth
Heat oil in a fry pan and stir-fry the onion paste for 2 minutes - make sure it doesn't brown
Add the spices and cook for 1 - 2 minutes
Add the rest of the ingredients and cook a further 2 minutes
Add the meat and cook gently until just tender (about 40 minutes )- add a little water or stock if necessary Serve with chopped coriander on top
Serves 4
And now a confession - I didn't use lamb. I used mutton - not only that, but it was left-over roast mutton. I made everything exactly as in the recipe, but the mutton only needed to be reheated really. It was still really good :-) You will have to take my word for it, because I forgot to take photos.... sigh
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