How to Cook Yummy Lamb and Cashew Bastela

Lamb and Cashew Bastela. This lamb korma made with cashew nuts and aromatic spices is a delicious dinner recipe. The entire family is going to love this, guaranteed! Cashew nuts: Korma is a cashew nut-based curry.

Pour into the pan with the lamb and add the chicken stock. Mutton Curry (Lamb Curry)Cubes N' Juliennes. Add the cinnamon, cardamom Add the lamb, turning it about with a spoon to coat the pieces evenly. You can cook Lamb and Cashew Bastela using 14 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Lamb and Cashew Bastela

1. You need of olive oil.
2. Prepare of butter.
3. Prepare of spring onions.
4. You need of garlic cloves, finely chopped.
5. Prepare of fresh ginger, finely chopped.
6. Prepare of ground cinnamon.
7. Prepare of cashew nuts.
8. It's of paprika.
9. You need of fresh coriander.
10. You need of fresh flat leaf parsley.
11. It's of eggs, beaten.
12. It's of filo pastry sheets.
13. You need of lamb mince.
14. It's of small onion, finely chopped.

Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet. Also known as Palak Gosht, Hara Gosht or Lamb Saag this is a delicious curry made my simmering meat in a spinach sauce. Watch Karen Ahmed demonstrate a step by step recipe to make this at home. Now transfer them to a pestle and mortar and crush them to a powder.

Lamb and Cashew Bastela instructions

1. Heat the oil and some of the butter in a frying pan and fry the onion garlic and ginger for a couple of minutes until the onion starts to soften.
2. Roughly chop the spring onions (discard the white end) and the fresh herbs and set aside. Roughly chop the cashews and then add them to the pan. Fry for another minute or so.
3. Add the lamb mince and most of the spring onions and fresh herbs. Cook for about five minutes, stirring frequently until the lamb is evenly browned. Season with the cinnamon and paprika and add salt and pepper to taste. Stir in the beaten eggs and cook until lightly scrambled. Stir in the rest of the herbs and spring onions and set aside the mixture to cool..
4. Melt the remaining butter. And using a brush, use a little of it to grease the inside of a flan dish (or a cake tin if thats all you have). Separate the filo sheets and place one into the dish making sure that there is plenty draping over the side whilst still covering as much of the inside of the dish as possible. Brush over more of the melted butter to coat the sheet and then repeat with the remaining sheets, going round in a circle so that there are no gaps..
5. After having brushed some more of the butter over the last sheet, spoon in the lamb and cashew filling and spread to the edges. Fold over the filo sheets and use the rest of the melted butter to brush the top with and bake for 30 minutes at 180°C or until the pastry is golden and crisp. When done, sprinkle with some extra cinnamon and paprika if desired, then remove from the dish and tuck in!.

To make the kebabs you need to cut the meat into chunks and place it in a food processor along with the onion, garlic, fresh coriander leaves, lime juice, cashews, crushed spices, chilli and seasoning. Heat an oiled, large, non-stick frying pan over a medium to high heat. Take a wok or pot and heat ghee. DH loves lamb and I love cashews. Wherever it came from that spells a great recipe for me!