Cashew lamb with a coconut milk sauce (Kaaju nariyal gosht) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 209) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Radishes and greens with ginger and garlic (Mooli ka saag)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on October 24, 2020

    Notes say: very good.

  • totoro on January 13, 2015

    I loved this. Cooking time for the lamb (as with other recipes) is a little ambitious if you want really tender meat. I used lamb neck and cooked in a low oven for 2 hours or so, which needed very little attention and worked very well.

  • amraub on June 11, 2012

    Beware this recipe makes an incredibly large amount of sauce for the amount of meat. You definitely want to heed his advice and serve with rice. My sauce also turned out a bit thinner than desired, so I thickened it up some with cornstarch. You may want to consider cutting back on the added water a bit. I expected this dish to be a bit creamier with coconut milk in the title, but there's not much added and the vinegar gives it a bit of a kick. All in all, the dish was very good and I greatly enjoyed the leftovers as well. It was just a little bit different than what I expected.

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