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Indian Lamb Curry With Basmati Rice

cooking.nytimes.com
  • 45 minutes
  • Serves 6

INGREDIENTS

2 larges

onions

1 tbsp

garlic

1 tbsp

red-pepper flakes

1 tbsp

ginger

2 cups

tomatoes

1 cup

coconut milk

1/2 cup

lamb juice

1 serving

meat from slow-braised lamb shanks

2 tsp

curry powder

1 serving

salt and pepper

1/2 cup

cashews

2 cups

basmati rice

1 serving

cilantro