A twist on the typical lamb dishes of Eid, lamb curry is an easy dish and will make a nice variation for guests you may still be hosting for Eid. Your main utensil: a large stock pot. Primary ingredients are Indian spices. Ingredients 1 can coconut milk (400ml) 50 gm cashew nuts 2 cloves of garlic, finely chopped ½ teaspoon grated fresh ginger 1 teaspoon chili powder (optional) 1 teaspoon garam masala 1 teaspoon curry powder (or ½ teaspoon curry paste) ½ teaspoon ground coriander ½ teaspoon tumeric ½ teaspoon ground pepper ¼ cup of butter (or one stick) 1 small onion 1 kg lamb, trimmed and cubed 1 plain yoghurt 4 tomatoes, roughly chopped (or a can of chopped tomatoes) Directions 1. Grind or pound cashew nuts, garlic, chili powder, ginger, garam masala, curry powder, coriander, tumeric and pepper. 2. Heat ½ stick of butter in a large stockpot and cook chopped onion and spices. 3. Add the rest of the butter and the lamb in the stockpot and stir fry for 5 minutes. 4. Add in tomatoes and coconut milk and bring to a simmer; with a wooden spoon, scrape off the ingredients stuck to the bottom of the pan. 5. Cover and turn heat to low. Cook for 1 hour. (Or for as long as you can up to one hour). 6. Add in yoghurt and salt/pepper to taste. 7. Serve with basmati rice.
