Lamb And Cashew Curry - cooking recipe

Ingredients

2 tbsp vegetable oil
2 None onions, chopped
2/3 cup plain yogurt
1 1/2 lb diced lamb
2 tbsp chopped fresh cilantro leaves
1/2 None lemon, juiced, plus lemon wedges, to serve
None None steamed rice, to serve
None None FOR THE CASHEW SAUCE
3 None dried red chilies, deseeded
3/4 inch fresh ginger, finely chopped
2/3 cup unsalted cashews
2 cloves garlic
1 tsp cumin seeds
1 tsp ground coriander
1/2 tsp cardamom seeds

Preparation

To make the cashew sauce, place all ingredients and 3/4 cup water in a food processor and process until smooth. Set aside.
Heat oil in a large saucepan over low heat. Cook onion for 10 mins, or until soft and golden brown. Add cashew sauce and yogurt. Season. Simmer for 5 mins, or until oil rises to the surface. Add lamb, cover and simmer for 20 mins. Stir in 1/2 the cilantro and cook for 10 mins, or until lamb is tender.
Sprinkle with remaining cilantro and drizzle with lemon juice. Serve with steamed rice and lemon wedges.