6 Ingredient Lamb and Cashew Curry
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.