Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Indian Lamb Curry with Green Beans and Cashews

Scott Phillips

Servings: 4

An Indian-style curry of onion, garam masala, and potatoes is a delicious and quick way to use leftover roast lamb. For spicier results, leave the ribs in the chile when you remove the seeds.

Ingredients

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

Nutritional Information

      Calories (kcal) : 530
      Fat Calories (kcal): 220
      Fat (g): 24
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 110
      Sodium (mg): 800
      Carbohydrates (g): 41
      Fiber (g): 6
      Protein (g): 40

Preparation

  • 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 minute. Pour in the broth and bring to a boil. Add the potatoes and lower the heat to medium low so the broth simmers gently. Cook uncovered, stirring occasionally, until the potatoes are tender, 20 to 25 minutes.

    Meanwhile, bring a large pot of salted water to a boil. Add the green beans and cook until just tender, about 2 minutes. Drain, run under cold water to stop the cooking, and set aside.

    Remove the cardamom pods and bay leaf from the skillet and stir in the green beans and lamb. Continue to cook until the lamb is heated through, about 5 minutes. Season to taste with salt. Stir in the cashews and cilantro, sprinkle with the remaining 1/2 tsp. garam masala, and stir in the lemon juice. Serve immediately.

Reviews

Rate or Review

Reviews

  • User avater
    magstoria | 01/19/2015

    This is a great recipe for leftover lamb! It has complex flavors without being difficult to make. It is going on my regular rotation.

  • Rindermom | 08/16/2010

    What a great left over idea. At a recent family reunion, with 2 spit roasted leg of lamb left over and 20 people to feed - this meal was PERFECT. Due to several vegetarians, we used vegetable broth, setting aside beans/potatoes portion before adding the left over lamb! We then completed the recipe in 2 parts with vegatarian and meat portions. This recipe is a keeper and will be shared in our Family cook book to be made from the best recipes collected from our 2 week reunion.

  • Bigdaddy316 | 08/15/2010

    This turned out to taste more like a bland stew than a curry, I'm not even sure what could be added to fix is. I will not be making this again.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks