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Coconut Lamb Curry With Cashews – New Zealand Spring Lamb Facebook Twitter Email Pinterest Addthis
Ingredients
- 1 New Zealand Spring Lamb Boneless Shoulder, cut into 1” cubes
- 1 tbsp olive or coconut oil
- 1 small onion, peeled and cut into ¼” cubes
- 3 cloves garlic, minced
- 1 medium potato, cut into ½ “ cubes or 12 baby potatoes cut into halves
- 1 red pepper, cut into thin slices
- 4 tbsp yellow curry powder
- pinch cayenne pepper
- 2 cups low sodium chicken or vegetable broth
- 1- 400 mL can coconut milk
- garnish with cashews and cilantro
- serve with rice or rice noodles
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