Creamy Pistachio & Cashew Lamb Curry – Rich, Nutty, and Next-Level

Looking for something luxurious? This pistachio and cashew lamb curry is all about indulgence. Melt-in-your-mouth lamb, slow-cooked in a luscious, spiced gravy of nuts, cream, and yoghurt. It’s rich, aromatic, and perfect for special dinners when you want to impress without pulling your hair out.

The magic is in the blend of creamy cashews, buttery pistachios, and bold spices, brought together with a gentle simmer. Serve it with fluffy basmati rice or warm parathas and watch everyone go quiet at the table.

Ingredients

Spice Mix & Marinade:

• ½ cup pistachios
• ½ cup cashews
• 4 green chillies (blended into a paste)
• 1 kg boneless lamb (cut into chunks)
• 1 tbsp salt
• 1 tsp cardamom powder
• 1 tbsp black pepper powder
• 1 tbsp poppy seeds
• 2 tbsp dhania jeera (coriander-cumin powder)
• 1 tbsp red chilli powder
• 1 tbsp garam masala
• 1 tbsp garlic powder
• 1 tbsp ginger powder

For Cooking:

• ¼ cup oil
• 2 medium onions (finely chopped or blended)
• 1 cup full-fat yoghurt
• 1 cup water
• 1 cup double cream

To Garnish:

• Fresh coriander
• Sliced green chillies (optional)

Method

1. Grind the Nuts

Blend pistachios and cashews into a fine powder. Set aside.

2. Make the Green Chilli Paste

Blend green chillies with a splash of water until smooth. Set aside.

3. Marinate the Lamb

In a bowl, mix the lamb with all dry spices and green chilli paste. Rub in well. Let it sit while you prep the onions.

4. Cook the Onions

Heat oil in a pot over medium heat. Add onions and sauté for 10 minutes until golden and soft.

5. Add the Lamb

Add marinated lamb. Cook for 3–4 minutes until lightly browned and fragrant.

6. Add Yoghurt

Turn heat to low. Slowly stir in yoghurt to avoid splitting. Mix gently and thoroughly.

7. Simmer Gently

Pour in 1 cup water. Bring to a boil, then cover and simmer on low for 45 minutes, or until lamb is tender.

8. Add Nuts & Cream

Stir in ground nuts and the double cream. Let it simmer on very low heat for another 5 minutes to thicken and marry.

9. Garnish & Serve

Finish with fresh coriander and optional green chillies. Serve with warm paratha, rice, or even mashed potatoes for a fusion twist.

Creamy Pistachio & Cashew Lamb Curry – Rich, Nutty, and Next-Level

This luxurious lamb curry is slow-cooked in a spiced gravy made from pistachios, cashews, and cream. A rich, nutty twist on Indian lamb curry.

Author: Burmawala Kitchen Cooking Method: Curry Cuisine: Indian, Pakistani Courses: Dinner, Lunch Recipe Keys: High Protein Non Vegetarian Slow Cooker Recipes

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Prep Time 15 mins Cook Time 60 mins Total Time 1 hr 15 mins Difficulty: Intermediate Servings: 6 Estimated Cost: $ 18

Ingredients

Servings

For Marinade & Spice Mix:

• 0.5 cup pistachios
• 0.5 cup cashews
• 4 green chillies (blended)
• 1 kg boneless lamb
• 1 tbsp salt
• 1 tsp cardamom powder
• 1 tbsp black pepper powder
• 1 tbsp poppy seeds
• 2 tbsp dhania jeera
• 1 tbsp red chilli powder
• 1 tbsp garam masala
• 1 tbsp garlic powder
• 1 tbsp ginger powder

For Cooking:

• 0.25 cup oil
• 2 onions, finely chopped
• 1 cup full-fat yoghurt
• 1 cup water
• 1 cup double cream

Garnish:

• Fresh coriander
• Green chillies (optional)

Instructions

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1. Blend pistachios and cashews to a fine powder.
2. Blend green chillies into a paste.
3. Marinate lamb with all spices and chilli paste.
4. Sauté onions in oil until golden.
5. Add lamb and cook for 3–4 mins.
6. Stir in yoghurt on low heat.
7. Add water, simmer covered for 45 mins.
8. Stir in nut powder and cream. Simmer 5 mins.
9. Garnish and serve hot.
   

Keywords: lamb curry, pistachio curry, cashew lamb curry, Indian lamb recipe, creamy lamb curry, nutty lamb curry, special occasion curry, rich lamb curry, slow cooked lamb curry