- 1 tbsp vegetable oil
- 1 kg lamb cubes
- 1 onion, peeled and finely chopped
- 1 tbsp KEEN'S Traditional Curry Powder
- 2 tbsp cream
- 1/2 cup roasted cashews
- 1/2 cup fresh coriander leaves
Heat oil in a medium deep saucepan over a high heat, brown lamb and add onion and cook until soft.
Stir in Keen’s Curry Powder and add (1 1/2 cups) 375ml water.
Cover and simmer for 45 minutes, stirring regularly, until lamb is tender.
Stir in cream before serving and serve curry with steamed rice and with cashews and coriander leaves.