1 Large Carrots, peeled and chopped in to thick slices
12 1/2 oz. Water
10 1/2 oz. Plain yogurt
Needed:
Instructions
Cut meat in 1-inch cubes and set aside.
Grind cashews in a food processor with a little water to make a paste. Set aside.
Heat oil in a large, heavy skillet over medium-high heat. Add cinnamon, cloves, cardamom and cumin seeds. Cook, stirring, until fragrant, about 1 minute.
Add the onion, ginger and garlic. Stir and cook until onion is soft, about 3 minutes. Add coriander, turmeric, paprika, cayenne and salt. Stir for a minute.
Add lamb and stir-fry until it is no longer red.
Add the tomatoes and carrots. Cook, stirring constantly, for 5 minutes. Add 1/2 cup water.
Blend yogurt, cashew paste and remaining water and add to skillet. Reduce heat, cover, and simmer for 45 minutes, or until meat is tender.
Skim off any fat from the surface. Sauce should be somewhat thick, if too thick, add a few tablespoons water. If too thin, boil to reduce.
Serve stew in deep plates/bowls seasoned with a little salt and pepper.
Serving suggestion: Serve with a little cauliflower rice garnish with fresh chives or parsley.
