6 Ingredient Lamb And Cashew Curry

1. 1

   Place the cashews and coconut milk in a food processor or blender and blitz until a thick and creamy consistency is formed.

2. 2

   Place a large pan or wok over high heat. Saute the onions with a little oil until translucent. Add the garlic and fry for 30 seconds more. Add the curry powder, stirring constantly for a minute or so until fragrant.

3. 3

   Slowly stir in the cashew sauce and 400ml of water. Bring to the boil. Rescue to a steady simmer and add the lamb. Cook for another 15 - 20 minutes or until the lamb is cooked.

4. 4

   Serve with rice.

* Per serving · 4 servings · Values may vary.

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