Indian lamb curry with buttermilk

Name: Indian lamb curry with buttermilk
Total time: 75 min
Yield: 4
Ingredients: 2 onion; 1 tablespoon ginger; 2 toes garlic; 2 tablespoon mild curry powder; 100 gram unsalted cashew nut; 400 ml buttermilk; 3 tablespoon butter; 600 gram Leg of lamb; 2 tablespoon coriander leaf

Ingredients

2 onion
1 tablespoon ginger
2 toes garlic
2 tablespoon mild curry powder
100 gram unsalted cashew nut

400 ml buttermilk
3 tablespoon butter
600 gram Leg of lamb
2 tablespoon coriander leaf

Directions

Puree the chopped onions with the grated ginger, finely chopped garlic, curry powder and cashew nuts in the food processor.
Pour in one eighth of the buttermilk and mix everything into a thick paste.
Heat the butter in a frying pan, stir in the pasta and fry everything until it smells nice.
Cut the leg of lamb into cubes of 4-5 cm.
Put the blocks of meat through and fry for another 2-3 minutes.
Pour the remaining buttermilk into it while stirring and make sure everything is mixed well.
Heat the curry over a very low heat - with a flame distributor under the pan - for 1 hour until the meat is very soft.
Serve the curry in deep plates.
Sprinkle the coriander leaves over it.
Delicious with brown rice and cucumber salad.