Whisk the meat with the pieces of ginger. Cream the butter, brown the garlic and diced onion. Add the spices, stirring constantly. Add meat, brown, add yogurt, season with salt. Cover and cook gently for about 90 minutes. Always turn to the other side. If necessary, extend with a little water. At the end, the mixture should be almost dry. Season with a little lemon juice.
Roast the cashew nuts and add. Cover and let stand for 10 min. Serve with dry rice.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
Related Recipes:
Indian Pointed Charcoal StewPeel the potatoes, cut into 3 cm pieces, boil in salted water for 12 minutes, drain and rinse. Clean pointed...
Wild Boar Stew with Mushrooms in Beer SauceFor the wild boar ragout with mushrooms in beer sauce, first wash the meat, pat dry and cut into cubes. Clean...
Meat CurryTo make the meat curry, first heat 4 tablespoons of oil in a large, heavy frying pan. When the oil is very...
Chicken Curry1. cut chicken thighs into upper and lower legs, cut breast meat into bite-sized pieces and season lightly...
Tandoori ChickenRemove the skin from the chicken pieces, score them in strips 1/2 cm deep with a kitchen knife, season with...
Chlii – MoroccoBriefly rinse and dry the meat and cut into long strips 3 cm thick. Pour the vinegar into a large enough bowl...
Khatte Chole — Indian Chickpeas with TamarindA recipe from the northern Indian state of Punjab. Soak the chickpeas in enough water for one night. Make...
Roasted Cassava Flour with EggFor the roasted cassava flour with egg, in a heavy frying pan, render the fat at high temperature. Sauté the...
Crayfish in Cabbage BedFor the langoustines in a bed of cabbage, first scrape out the pith from the vanilla pods for the sauce. Wash...
Spiessbraten, Idar-Obersteiner Style, HomemadeCut 2 kg crested roast into 3-5 cm flat, hand-sized pieces. At least 4 hours before roasting sprinkle with...