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Lamb, Coconut and Cashew Nut Stew

Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Servings: 2


  • 50 g cashew nuts
  • 4 cloves of garlic
  • 3 cm piece of fresh ginger
  • 2 good glugs of olive oil
  • 350 g diced stewing lamb
  • 1 red onion finely chopped
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1/2 half tsp cayenne pepper
  • 6 crushed cardamom pods
  • 1 cinnamon stick
  • 400 ml coconut milk I used full fat, but half fat is fine
  • 1 tsp garam masala
  • Juice of half a lemon
  • Chopped coriander to serve


  • Blend the cashew nuts, garlic and ginger with 2tbsp of cold water to form a thick paste.
  • Heat one glug of olive oil in a pan and brown off the lamb. Once browned removed with a spoon, leaving all the juices in the pan, and place on the side.
  • Add another glug of oil to the pan and soften the onion over a low heat.
  • Once the onion has softened add the cumin seeds, ground coriander, cayenne pepper, cardamom pods and cinnamon stick to the pan. Cook through for approximately 2 minutes.
  • Then stir in the cashew nut paste and cook for another minute.
  • Return the lamb to the pan and add 350ml of cold water. Season well with salt and pepper.
  • Bring the pan to the boil and cook for 30 minutes, stirring occasionally until the liquid has reduced.
  • Add the coconut milk and garam masala and cook for another 10 minutes or until the sauce has thickened.
  • Add the lemon juice and scatter the top with the chopped coriander.
  • Dish up and enjoy!!