Spicy & Nutty Lamb Pot
You're going need a grocery list of ingredients to prepare this dish. But it's well worth the effort. The long list of ingredients lend a nutty flavor to this lamb.
![Spicy & Nutty Lamb Pot](/images/mdmGeneric.jpg)
Ingredients
For 5 people
- 1/4 cup(s) cashews
- 3 red chili peppers
- 1 tablespoon(s) grated ginger root
- 1 cup(s) cold water
- 2 teaspoon(s) ground cinnamon
- 1/4 teaspoon(s) cardamom
- 1 teaspoon(s) cloves
- 2 garlic cloves
- 2 tablespoon(s) poppy seed
- 3 teaspoon(s) coriander seed
- 1 teaspoon(s) cumin seed
- 1/2 teaspoon(s) saffron
- 2 floz boiling water
- 6 tablespoon(s) butter
- 1 cup(s) onion, chopped
- 2 teaspoon(s) salt
- 1/2 cup(s) plain yogurt
- 24 ounce(s) lamb
- 1 tablespoon(s) ground coriander
Directions
In a blender combine cashews, red chili peppers, gingerroot, and cold water; mix at high speed for 1 minute. Add cinnamon, cardamom, cloves, garlic cloves, poppy seed, 1 tbsp. coriander, and cumin. Blend again until smooth; set aside. Place saffron in a small bowl, pour in boiling water, and soak for 10 minutes. In a heavy skillet, heat butter over moderate heat. Add chopped onion and cook for 7 to 8 minutes, until soft and golden brown. Stir in salt, the cashew mixture, and yogurt. Stirring occasionally, cook over moderate heat for 2 minutes. Add cubed lamb, tossing to coat evenly. Stir in the saffron mixture, reduce the heat to “low”, cover tightly, and cook for 20 minutes, stirring often. Sprinkle 1 tbsp. coriander on top, cover, and cook for 10 minutes, or until the lamb is tender.
Ready in 1 hour
Nutrition facts
- Kcal: 518 kcal
- Fibers (g): 3g
- Sodium (mg): 1917.73mg
- Carbs: 17.83g
- Fat: 38.35g
- Saturated fat (g): 18.66g
- Proteins: 26.59g