Indian Lamb Curry with Green Beans and Cashews

Indian Lamb Curry with Green Beans and Cashews
Photo by Scott Phillips


  • 1 lb. russet potatoes (about 2 large), peeled and cut into ½-inch dice
  • ½ cup toasted unsalted cashews
  • 6 green cardamom pods, smashed
  • 2 cups lower-salt chicken broth
  • 2 cloves garlic, minced
  • Kosher salt
  • 1 lb. leftover roast leg of lamb, cut into ½-inch pieces
  • + 9 more ingredients
    • 1 fresh bay leaf
    • 2 medium red onions, sliced ¼ inch thick (about 4 cups)
    • 2 Tbs. unsalted butter or ghee
    • ½ tsp. fresh lemon juice; more to taste
    • One 1-½-inch piece fresh ginger, peeled and finely chopped (about 1-½ Tbs.)
    • 3 Tbs. chopped fresh cilantro
    • 12 oz. green beans, trimmed and cut into 2-inch lengths (about 4 cups)
    • 2-½ tsp. garam masala
    • 1 serrano chile, seeded and diced

In a 12-inch skillet, melt the butter over medium heat. Add the onions and cook, stirring frequently, until softened but not browned, about 10 minutes. Stir in the ginger, cardamom, garlic, 2 tsp. of the garam masala, the chile, bay leaf, and 1-1/2 tsp. salt and cook until fragrant, about 1 minu...

View full recipe at Fine Cooking


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