Cashew Lamb or Pork Curry |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Copied from the 1984 Milk Calender onto an index card. I personally prefer this with more cashews than is called for, reserving some to sprinkle over the finshed curry for texture. As nobody in our household is especially partial to lamb, the pork version wins out. Ingredients:
1 medium onion, chopped |
1 -2 garlic clove, finely chopped |
2 tablespoons butter |
1 1/2 lbs boneless lamb or 1 1/2 lbs pork, cubed |
1 1/2 curry powder |
1 tablespoon flour |
1 1/2 cups milk |
1 teaspoon salt |
1/2 teaspoon cayenne pepper |
1/2 cup salted cashews, coarsely chopped |
2 medium tomatoes, chopped |
Directions:
1. Saute onion and garlic in butter, add meat and brown. Blend in curry powder and flour, stirring constantly over medium heat until thickened. Add cashews and tomatoes. Heat an additional ten minutes or until meat is tender. Serve on a bed of rice or broad egg noodles.
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