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–+ servings
Minced Lamb and Cashew Butter Curry

Minced Lamb and Cashew Butter Curry

Eleanor Craig
This modern twist on a traditional curry combines the rich, savory notes of minced lamb with the creamy, nutty essence of cashew butter. Inspired by South Asian flavors, this dish offers a delightful fusion of textures and aromas, perfect for a sumptuous dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian / South Asian
Servings 4 bowls
Calories 597 kcal

Ingredients
 
 

  • Tasty minced meat isolated on white background500 g ground lamb (minced lamb) - preferably organic
  •  
    2 tbsp cashew butter - smooth variety
  • Pitcher of milk and coconut isolated on white background1 cup coconut milk - full-fat for richness
  • Ripe yellow onion on a white background1 medium onion - finely chopped
  • garlic3 cloves garlic - minced
  • ginger1 tbsp ginger - grated
  • Heap of Indian masala powder2 tsp garam masala
  • Turmeric powder in plate1 tsp turmeric
  • ground cumin1 tsp cumin
  • Red hot chili pepper powder and half isolated on white background1 tsp chili powder - adjust to taste
  • Vegetable oil2 tbsp vegetable oil

Instructions
 

  • Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
  • Add the minced garlic and grated ginger, stirring continuously for 1-2 minutes until fragrant.
  • Stir in the minced lamb, breaking it up with a spatula or spoon. Cook until browned, ensuring even cooking, about 7-10 minutes.
  • Sprinkle in the garam masala, turmeric, cumin, and chili powder. Stir well to coat the lamb in spices, letting them toast for an additional 2 minutes.
  • Reduce the heat to low, add the cashew butter, and mix it evenly with the lamb.
  • Pour in the coconut milk, stirring gently. Increase the heat slightly and bring the mixture to a gentle simmer. Let it cook for 15-20 minutes, stirring occasionally, until the sauce thickens.
  • Season with salt to taste, and adjust spices if necessary. Once done, remove from heat and let it sit for a few minutes before serving.

Notes

If you prefer a creamier texture, you can increase the amount of cashew butter. For a spicier kick, add more chili powder or fresh chopped chilies. This dish pairs wonderfully with basmati rice or warm naan bread.

Nutrition

Calories: 597kcalCarbohydrates: 9gProtein: 24gFat: 53gSaturated Fat: 25gPolyunsaturated Fat: 7gMonounsaturated Fat: 17gTrans Fat: 0.04gCholesterol: 91mgSodium: 94mgPotassium: 535mgFiber: 1gSugar: 1gVitamin A: 155IUVitamin C: 4mgCalcium: 52mgIron: 5mg
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