Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, lamb and cashew bastela. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
This lamb korma made with cashew nuts and aromatic spices is a delicious dinner recipe. The entire family is going to love this, guaranteed! Cashew nuts: Korma is a cashew nut-based curry.
Lamb and Cashew Bastela is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Lamb and Cashew Bastela is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have lamb and cashew bastela using 14 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Lamb and Cashew Bastela:
- Take 2 tbsp olive oil
- Take 100 grams butter
- Get 6 spring onions
- Take 4 garlic cloves, finely chopped
- Take 20 grams fresh ginger, finely chopped
- Get 1 ground cinnamon
- Make ready 1 cup cashew nuts
- Take 1 paprika
- Make ready bunch fresh coriander
- Prepare bunch fresh flat leaf parsley
- Get 5 eggs, beaten
- Prepare 6 filo pastry sheets
- Take 400 grams lamb mince
- Make ready 1 small onion, finely chopped
DH loves lamb and I love cashews. Wherever it came from that spells a great recipe for me! Because you are making a paste, you can use the less expensive cashew pieces. Silvana Franco cooks tender Middle Eastern spiced lamb flatbreads with a creamy cashew nut dressing.
Steps to make Lamb and Cashew Bastela:
- Heat the oil and some of the butter in a frying pan and fry the onion garlic and ginger for a couple of minutes until the onion starts to soften
- Roughly chop the spring onions (discard the white end) and the fresh herbs and set aside. Roughly chop the cashews and then add them to the pan. Fry for another minute or so
- Add the lamb mince and most of the spring onions and fresh herbs. Cook for about five minutes, stirring frequently until the lamb is evenly browned. Season with the cinnamon and paprika and add salt and pepper to taste. Stir in the beaten eggs and cook until lightly scrambled. Stir in the rest of the herbs and spring onions and set aside the mixture to cool.
- Melt the remaining butter. And using a brush, use a little of it to grease the inside of a flan dish (or a cake tin if thats all you have). Separate the filo sheets and place one into the dish making sure that there is plenty draping over the side whilst still covering as much of the inside of the dish as possible. Brush over more of the melted butter to coat the sheet and then repeat with the remaining sheets, going round in a circle so that there are no gaps.
- After having brushed some more of the butter over the last sheet, spoon in the lamb and cashew filling and spread to the edges. Fold over the filo sheets and use the rest of the melted butter to brush the top with and bake for 30 minutes at 180°C or until the pastry is golden and crisp. When done, sprinkle with some extra cinnamon and paprika if desired, then remove from the dish and tuck in!
This classic Indian-style dish can be served with Greek yoghurt for a creamy finish. Make it tonight! - by Hannah Heat an oiled, large, non-stick frying pan over a medium to high heat. Cook, stirring to break up mince, for. Now transfer them to a pestle and mortar and crush them to a powder. To make the kebabs you need to cut the meat into chunks and place it in a food processor along with the onion, garlic, fresh coriander leaves, lime juice, cashews, crushed spices, chilli and seasoning.
So that is going to wrap this up with this special food lamb and cashew bastela recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
