Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, lamb and cashew bastela. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Add the lamb and resting juices back to the casserole and turn to coat in the spice mix. Cover with baking paper, then foil or a lid, to seal tightly. To finish: Top the lamb with dollops of yoghurt then the pineapple, cashew nuts, spring onions and chilli.
Lamb and Cashew Bastela is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Lamb and Cashew Bastela is something which I’ve loved my whole life.
To begin with this particular 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 cook it.
The ingredients needed to make Lamb and Cashew Bastela:
- Make ready 2 tbsp olive oil
- Prepare 100 grams butter
- Get 6 spring onions
- Make ready 4 garlic cloves, finely chopped
- Get 20 grams fresh ginger, finely chopped
- Get 1 ground cinnamon
- Get 1 cup cashew nuts
- Get 1 paprika
- Make ready bunch fresh coriander
- Get bunch fresh flat leaf parsley
- Take 5 eggs, beaten
- Get 6 filo pastry sheets
- Get 400 grams lamb mince
- Take 1 small onion, finely chopped
Wherever it came from that spells a great recipe for me! Because you are making a paste, you can use the less expensive cashew pieces. Silvana Franco cooks tender Middle Eastern spiced lamb flatbreads with a creamy cashew nut dressing. Bastila Shan was a Human female member of the Jedi Order during the Jedi Civil War.
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 stock, cornflour, soy and oyster sauces in a small bowl. They make the perfect homemade gift or topping for a salad. Made these with planters salted cashews and it was amazing tasted very much like a payday candy bar! Easy to make homemade cashew butter recipe flavored with specks of vanilla bean and sea salt! Cashew, a healthy nut comes with enormous benefits and finds usage in several dishes.
So that is going to wrap it up for this exceptional food lamb and cashew bastela recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
