Indian Lamb Curry with Cashew and Almond

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  • 600 gm boneless lamb
  • 4 tomatoes
  • 2 onions
  • ½ tsp sesame seeds
  • ½ tsp poppy seeds
  • 1 tbsp almond paste
  • 1 tbsp cashew paste
  • Red chili powder
  • A small piece of ginger
  • 3 cloves
  • 3 pods of garlic
  • A small piece of cinnamon
  • Chopped coriander leaves
  • Oil for frying
  • Salt to taste


Chop lamb into small pieces. Roast onions, sesame seeds, poppy seeds, chillis, cinnamon, and cloves, and grind them into the paste. Grind ginger and garlic. Heat oil, and add ground ginger-garlic. Add roasted onion paste and fry for 5 minutes until light brown. Add almond and cashew paste and fry for 2 to 3 minutes. Add lamb pieces and fry until the moisture dries. Add tomato puree and salt and simmer on low fire for a few minutes. Garnish with chopped coriander leaves. Serve with rice or Nan.