Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, lamb and cashew bastela. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Lamb and Cashew Bastela is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Lamb and Cashew Bastela is something that I’ve loved my entire life.
Satisfy Salty Cravings With Planters Products Found In The Snack Aisle! Unbelievably Healthy, Tender Lamb Raised On Protected, Pristine Pastures. When Meat's Raised Right, It Tastes Better Than Anything You've Ever Had. Lamb and Cashew Bastela Hey everyone, hope you're having an amazing day today.
To begin with this recipe, we have to prepare a few ingredients. You can cook lamb and cashew bastela using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Lamb and Cashew Bastela:
- Prepare 2 tbsp olive oil
- Prepare 100 grams butter
- Prepare 6 spring onions
- Take 4 garlic cloves, finely chopped
- Get 20 grams fresh ginger, finely chopped
- Take 1 ground cinnamon
- Prepare 1 cup cashew nuts
- Prepare 1 paprika
- Make ready bunch fresh coriander
- Take bunch fresh flat leaf parsley
- Get 5 eggs, beaten
- Get 6 filo pastry sheets
- Take 400 grams lamb mince
- Prepare 1 small onion, finely chopped
Grind cashew nuts, garlic and ginger into a paste with the help of mortar, pestle or blender. Take a wok or pot and heat ghee. Combine meat with it, brown well to seal in the juices, keep aside. Add the lamb and all its marinade, stock/water, cashew paste and a pinch of sugar.
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!
Combine meat with it, brown well to seal in the juices, keep aside. Add the lamb and all its marinade, stock/water, cashew paste and a pinch of sugar. Season lamb shank and sear in a cast iron pan over high heat. Transfer to a pan and reserve. In a heavy bottomed pot, heat oil and add rosemary and thyme.
So that is going to wrap this up for this special food lamb and cashew bastela recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
