Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, lamb and cashew bastela. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Lamb and Cashew Bastela is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Lamb and Cashew Bastela is something that I have loved my entire life.
Lamb and Cashew Bastela Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, lamb and cashew bastela. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty.
To get started with this recipe, we have to first prepare a few ingredients. You can cook lamb and cashew bastela using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Lamb and Cashew Bastela:
- Prepare 2 tbsp olive oil
- Make ready 100 grams butter
- Take 6 spring onions
- Prepare 4 garlic cloves, finely chopped
- Take 20 grams fresh ginger, finely chopped
- Get 1 ground cinnamon
- Get 1 cup cashew nuts
- Prepare 1 paprika
- Get bunch fresh coriander
- Take bunch fresh flat leaf parsley
- Make ready 5 eggs, beaten
- Take 6 filo pastry sheets
- Make ready 400 grams lamb mince
- Take 1 small onion, finely chopped
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.
Instructions 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!
Transfer to a pan and reserve. In a heavy bottomed pot, heat oil and add rosemary and thyme. Add the anchovies, the mirepoix, fennel, garlic, chili flakes, and sauté until the vegetables are translucent. Add red wine and reduce by half. Add balsamic vinegar and reduce by half.
So that is going to wrap this up with this exceptional food lamb and cashew bastela recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
