Lamb And Cashew Curry

• 2 tbsp vegetable oil
• 2 None onions, chopped
• 2/3 cup plain yogurt
• 1 1/2 lb diced lamb
• 2 tbsp chopped fresh cilantro leaves
• 1/2 None lemon, juiced, plus lemon wedges, to serve
• None None steamed rice, to serve
• None None FOR THE CASHEW SAUCE
• 3 None dried red chilies, deseeded
• 3/4 inch fresh ginger, finely chopped
• 2/3 cup unsalted cashews
• 2 cloves garlic
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1/2 tsp cardamom seeds

1. To make the cashew sauce, place all ingredients and 3/4 cup water in a food processor and process until smooth. Set aside.
2. Heat oil in a large saucepan over low heat. Cook onion for 10 mins, or until soft and golden brown. Add cashew sauce and yogurt. Season. Simmer for 5 mins, or until oil rises to the surface. Add lamb, cover and simmer for 20 mins. Stir in 1/2 the cilantro and cook for 10 mins, or until lamb is tender.
3. Sprinkle with remaining cilantro and drizzle with lemon juice. Serve with steamed rice and lemon wedges.

vegetable oil, onions, plain yogurt, lamb, cilantro, lemon, steamed rice, red chilies, ginger, unsalted cashews, garlic, cumin seeds, ground coriander, cardamom seeds

Taken from recipes-plus.com/api/v2.0/recipes/33551 (may not work)