One-Pot Wonders
Creamy Lamb Leg with Cashew
Popular on Food52
3 Reviews
katemcd
December 1, 2022
This turned out AMAZING! Except I had to improvise, as there were no cashew quantities in the ingredient list nor any instruction on what to do with them except sprinkling them over the top at the end. There was something on the list "1/4 cups more for garnish"--maybe that referred to cashews? In Step #2, I removed the lamb to make a sauce before putting it back in.
To make the sauce, I took 1/4 cup of ground cashews and the rest of the ingredients into the pot, then crusted the lamb (adding the other 1/4 cup of ground cashews along with the toasted and ground corriander and cumin to make the crust), and seared this in another pot/pan that didn't have liquid in it. Then I added the seared lamb back to the sauce along with the yogurt/milk mixture and followed steps 3 and 4 as written. I have NO idea if this was the correct way to do it, but it turned out amazing! Maybe I read it wrong, but it was a bit confusing!
To make the sauce, I took 1/4 cup of ground cashews and the rest of the ingredients into the pot, then crusted the lamb (adding the other 1/4 cup of ground cashews along with the toasted and ground corriander and cumin to make the crust), and seared this in another pot/pan that didn't have liquid in it. Then I added the seared lamb back to the sauce along with the yogurt/milk mixture and followed steps 3 and 4 as written. I have NO idea if this was the correct way to do it, but it turned out amazing! Maybe I read it wrong, but it was a bit confusing!
Mariam S.
December 1, 2022
Hi Kate, thanks for trying this recipe. I’ve updated the cashew quantity. The 1/4 cup was ground cashew. Crusting and searing the lamb leg is actually a better idea, with one extra pot but totally worth it.
I’m sure, it must be delicious. Thanks for the genuine and detailed feedback.
I’m sure, it must be delicious. Thanks for the genuine and detailed feedback.
Mariam S.
February 10, 2022
Try this ethnic recipe with creamy cashew flavors. This is mild tasting creamy reacipe that is finger licking good. You can switch curry leaves for other herbs like rosemary.
See what other Food52ers are saying.