Spicy Lamb with Cashews and Ginger

Lamb has a rather mild flavor, so it goes well with almost any spice and seasoning, and it is also versatile in terms of cooking methods. A mixture of cinnamon, coriander, cumin and cardamom gives the dish an oriental flavor, while natural yogurt softens the chilli spiciness. Serve rice or couscous as a side dish with spicy lamb, and it is best to wash it down with green tea.

Ingredients

• 700 g lamb pulp or 1 kg boneless loin
• 1 medium white onion
• 2 cloves of garlic
• 3 cm fresh ginger root
• 1 medium red chili
• 60 g cashews
• 3 tbsp. l. extra virgin olive oil
• 100 ml natural yoghurt
• 1/2 tsp. ground cumin, cinnamon and cardamom
• 1 tsp ground coriander
• sea ​​salt
• small bunch of cilantro to serve

Directions

1. Chop the onion, garlic and ginger finely. Chop the cashews and chili with a knife or food processor.
2. Dry the meat with paper towels and cut into 4 cm cubes. If you are using the loin, cut the meat into portions so that each piece is “attached” to the bone.
3. Heat olive oil in a deep skillet, add onion and cook, stirring occasionally, over medium heat until transparent, 5-7 minutes. Add garlic, ginger and spices, fry for 1-2 minutes. Add the cashew and chili mixture, stir and fry for another 2 minutes.
4. Place the meat in any steamer-safe whole bowl, add the cashew spice mixture and stir to ensure the meat is evenly coated.
5. Salt the meat, add yoghurt and 100 ml of water and steam until the meat is tender, 1 hour –1 hour 20 minutes, adding water as needed. Separate the cilantro leaves from the stems and sprinkle them over the finished dish. Serve hot.