Lamb in Indian Sauce with Cashews and Rice

Ingredients

• 1 kg lamb leg (boneless)
• 4 onions
• 6 Garlic cloves
• 1 piece fresh ginger
• 2 tsp cumin seeds
• 2 dried chili peppers
• 1 tsp black peppercorns
• 1 tsp green cardamom pods
• 1 piece cinnamon stick
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 4 tbsp white wine vinegar
• 2 tsp brown sugar
• Salt
• 4 tbsp ghee
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 6 tbsp roasted cashews

Instructions

1. 1.

   Wash lamb meat, pat dry and cut into 2 cm cubes. Peel onions and slice into rings. Peel garlic and ginger. Finely chop garlic, grate ginger. Grind cumin, chilies, peppercorns, cardamom, cinnamon stick, mustard seeds and fenugreek in a blender. Put in a bowl and mix with vinegar, sugar and salt. Set aside. In a pot heat 2 tbsp ghee. Brown onions dark brown over high heat. Transfer onions to a blender and puree with 4 tbsp water until fine. Add to the ground spices and stir until smooth paste forms.

2. 2.

   Add ginger and garlic to a blender and puree with 4 tbsp water.

3. 3.

   Heat another 2 tbsp ghee strongly. Brown lamb cubes in portions (so they don't overlap) over high heat while stirring for 2 min. Set aside on a plate. Add ginger-garlic paste to pot and sauté over medium heat about 1 min. Add coriander and turmeric and sauté about 1 min, constantly stirring. Mix meat and spice paste. Add 300 ml water and bring to boil.

4. 4.

   Cover the meat and simmer over low heat for 45 min. Season with salt, garnish with cashews and serve with basmati rice.