And, just like that, the age old question of “what am I going to make for dinner” was solved.
Because with 6 simple ingredients, and just a few minutes of your time (most of which is passive “simmering” time), I have you covered!
Be gone those long stares into space, as you stand in the middle of your kitchen, scratching your head and wondering “what on Earth will I throw together into the mildest excuse for a meal tonight!?”;
Be gone the frustrating walk up and down, up and down, up and down the supermarket aisles trying to summon the slightest bit of enthusiasm, inspiration (and the smallest slither of interest) of what to buy for the evening meal;
Be gone the quick and easy – store bought – meal in a packet option;
Be gone the greasy, tasty but guilt ridden takeout menu;
Be gone all desperation, frustration, and mealtime helplessness;
Be gone with you because right here, right now, on this post, with this recipe… the solution is here…
LAMB AND CASHEW CURRY
Just settle your food-loving mind on this for a bit: succulent chunks of lamb swirled together in a spicy, but creamy, coconut based sauce (and by spicy I mean lots of flavour biting spices; the “heat” spiciness of it is completely up to you – so don’t let that put you off) and… that’s right…
Cashews. Delicious, nutritious, and moorish cashews.
I tested this recipe out the other week and it has now found a secure and permanent spot on my everyday recipe repertoire; the sort of dinner I have stored in my head and can throw together in the midst of a busy day with very little fuss.
And, not only is it super tasty but its super fast and super easy to make; you can have that flavour overload without the foot-long list of ingredients or the hours spent sweating over a stove.
And only 6 ingredients, like wah?!
That’s right, 6 ingredients is all you need to create this bowl of amazing (plus rice to serve, but we’re not counting that, ok? OK)
And a 6 ingredient, quick and easy curry is the perfect recipe for busy, comfort-food-needing lives, right? Delicious, nutritious food that can be prepared, cooked and served in less time than an episode of “Friends” (this has, obviously, been tried and tested)
OK, so before I leave you with this ?insanely) easy recipe for the most (insanely) delicious meal I will walk you through the recipe, because food blog (duh!)
If the thought of making a curry from scratch scared you a little it’s time for some controlled breathing and relax?. Nothing fancy here. As I said above this is the perfect, busy-weeknight meal.
So you will find no spice pastes, or weird and wonderful ingredients that you need to hunt around for at several different stores.
No, the only thing you need is curry powder. That’s right, humble curry powder.
Now that’s not so scary is it? You can use the basic curry powder you find in you local grocery store or you can whip up your own curry powder which will add an extra 5 minutes (if that) to your preparation time.
The curry powder (store-bough or homemade – it’s up to you) is then pan roasted with onions and garlic – is there anything better than the smell of onions and garlic cooking? – before in comes the swirling, creamy coconut milk that has been blitzed together with the cashews. About the cashews: roasted, non-roasted, salted or unsalted the type of cashews you use is determined by:
- Your personal preference;
- what you have in your pantry; or
- how much you feel like spending on a bag of nuts
I used raw, unsalted cashews but that does not mean to say that roasted and/ or salted cashews (or perhaps even flavoured cashews – hello chilli and lime!) are not going to make this dish taste just as good… if not better!
And when the coconut/cashew sauce is added to the pan, and combines with the onions and curry powder, it gets good. I mean delicious smelling food good! So good, in fact, that you may feel the urge to start slurping away at that pan with a spoon because – what the heck! – it looks, smells, and tastes like the best cashew and coconut curry soup you’ve ever seen, smelt, or tasted.
But, please, hold on to your urges for just a little longer. Add the lamb chunks and throw some rice on to boil. Let everything simmer for a few minutes (as you continue to watch you favourite episode of “Friends”) and, before you know it, you’ll be serving up this delicious curry.
And then all that is left to do is eat…
and eat and eat and eat and eat and EAT!
6 Ingredient Lamb and Cashew Curry
Prep Time: 10 mins || Cook Time: 20 mins
- 1 large Onion, diced
- 2 – 5 cloves of garlic (*depending on you garlic friendliness), minced
- 1 1/2 Tbsp Curry Powder
- 150g of cashews
- 400ml coconut milk
- 500g lamb, diced
- Rice to serve/ cilantro to garnish/ A few tbsp of oil for cooking
- Place the cashews and coconut milk in a food processor or blender and blitz until a thick and creamy consistency is formed.
- Place a large pan or wok over high heat. Sauté 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.
- 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.
- Serve with rice.