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Export 16 ingredients for grocery delivery
Step 1
Combine the lamb with all the marinade ingredients and mix well. Cover and allow to marinate for at least an hour or overnight in the fridge.
Step 2
To make the curry, soak the cashews in boiling water for 10 minutes then blend until smooth.
Step 3
In a large pot, heat the ghee/butter and add the onions. Cook until the onions are soft and translucent then add the garlic, ginger and spices. Cook for a minute or two until the pot is dry and the mixture is aromatic.
Step 4
Add the lamb and all its marinade, stock/water, cashew paste and a pinch of sugar. Bring to a simmer then reduce the heat, cover and simmer for 1-2 hour until the lamb is tender and the sauce has reduced. Stir the sauce every 20-30 minutes and top up with more stock or water if the sauce is getting too thick.
Step 5
Season with salt, pepper and a squeeze of lemon then serve with your choice of side dishes.
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