Lamb Nawabi Curry (Indian Takeaway Style)

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Lamb Nawabi Curry (Indian Takeaway Style)

Make a special Indian takeaway style curry with this lamb nawabi recipe - a mild, indulgent dish made with cashew butter, almonds, fresh cream, and dried fruits.

Course Main Course, Dinner

Cuisine Indian, Indian Restaurant, British Indian, Scottish Indian, Indian Takeaway

Keyword curry, nawabi, nawabi curry, lamb curry, indian lamb curry, lamb nawabi

Prep Time 5

Cook Time 10

Total Time 15

Servings portion

Equipment

1 Frying Pan or Curry Pan

Ingredients

1 handful mixed nuts
6 sultanas
1 dried apricots, roughly chopped
80 millilitres curry broth (for the first stage)
1 teaspoon garlic ginger paste
1 teaspoon tomato puree
1/4 teaspoon mild red chilli powder
1 teaspoon dried fenugreek leaves (methi)
Pinch sea salt
1 small handful fresh coriander leaves, finely chopped
80 millilitres curry broth (for the second stage)
8-9 pieces slow cooked lamb for Indian curry dishes
80 millilitres curry broth (for the third stage)
1 teaspoon cashew butter
1 teaspoon ground almonds
2 tablespoons single cream
1 teaspoon caster sugar
10 grams creamed coconut block

Instructions

In a bowl, add 1 handful mixed nuts, 6 sultanas and 1 dried apricots, roughly chopped. Set aside.
Heat 80 millilitres curry broth in a curry pan or frying pan over a medium heat. Once the broth begins to sizzle, add 1 teaspoon garlic ginger paste, 1 teaspoon tomato puree, 1/4 teaspoon mild red chilli powder, 1 teaspoon dried fenugreek leaves (methi), Pinch sea salt and 1 small handful fresh coriander leaves, finely chopped. Mix well and simmer for 2 minutes.
Add another 80 millilitres curry broth and 8-9 pieces slow cooked lamb for Indian curry dishes. Simmer for 2 minutes. Add the remaining 80 millilitres curry broth, 1 teaspoon cashew butter, 1 teaspoon ground almonds, 2 tablespoons single cream, 1 teaspoon caster sugar and 10 grams creamed coconut block. Add half of the prepared fruit and nut mix. Simmer for another 2 minutes until the curry sauce is slightly thick and bubbling hot.
Transfer the lamb nawabi curry to a serving container or large bowl. Garnish with a little extra fresh coriander and top with the remaining fruit and nut mix. Serve with your favourite Indian rice and breads.