Cashew Lamb with a Coconut Milk Sauce

Beware this recipe makes an incredibly large amount of sauce for the amount of meat. Do not forget to serve with rice. My sauce also turned out a bit thinner than desired, so I thickened it up some with cornstarch. You may want to consider cutting back on the added water a bit. I expected this dish to be a bit creamier with coconut milk in the title, but there's not much added and the vinegar gives it a bit of a kick. All in all, the dish was very good and I greatly enjoyed the leftovers as well. It was just a little bit different than what I expected.

This recipe also requires a bit of timing. Ideally, let the lamb marinate overnight. The rest of the recipe comes together fairly quickly.

One year ago: Rhubarb Streusel Muffins
Two years ago: Blackberry Coffee Cake

Cashew Lamb with a Coconut Milk Sauce (from 660 Curries)

Ingredients
1/2 cup cashews
1 1/2 tsp coarse salt
450g boneless leg of lamb, fat trimmed and discarded, cut into 1" cubes
2 tbsp canola oil
1 large red onion, cut in half and into 1/4" cubes
1 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp fennel seeds
1/4 tsp cardamom seeds from green or white pods
6 whole cloves
1/2 tsp ground turmeric
7 slices fresh ginger (1.5"x1"x1/4"), finely chopped
6 garlic cloves, finely chopped
1/2 cup coconut milk
1/4 cup distilled white vinegar
1 tsp cayenne
2 tbsp chopped cilantro

1. Puree cashews, 1/4 cup water, and salt in blender jar. Pour into medium-size bowl, add lamb, stir to coat. Refrigerate, covered, 30 minutes - overnight.
2. Heat oil in large skillet over medium high heat. Add onion and stir-fry until caramel-brown, 8 - 10 minutes.
3. Meanwhile, combine coriander, cumin, fennel, cardamom, and cloves and grind until smooth.
4. Add lamb to onions along with marinade. Cook over medium until sauce is absorbed, 8 - 10 minutes.
5. Sprinkle in ground spices, turmeric, ginger, and garlic and cook until aromatic, 1 - 2 minutes.
6. Add 1 cup water (or less) and stir to deglaze. Reduce heat to medium-low, cover, and simmer until tender, 18 - 20 minutes.
7. Stir in coconut milk, vinegar, and cayenne and simmer uncovered for 2- 4 minutes.
8. Sprinkle with cilantro and serve.