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- 2 1/2 lb boneless lamb leg, cut into 1 1/2-inch cubes
- Salt as needed
- Ground white pepper as needed
- 1 1/2 cups plain yogurt
- 2 tbsp minced ginger root
- 1 tbsp minced garlic
- 2 tsp ground cardamom
- 12 oz cashew nuts
- 1/4 cup ghee (see tips, below) or canola oil
- 3 cups small-dice yellow onion
- 1 tsp ground cumin
- 1 tsp ground cardamom
- 1 tsp ground fennel
- 2 tbsp ground coriander
- 6 Thai bird chiles, chopped, or to taste
- 1/3 cup chopped cilantro stems
- 1 cup heavy cream
- Salt to taste
- 1/2 cup chopped cilantro leaves
- 1 cup pan-roasted cashews (see, tips below)
Directions:View on Epicurious
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