Lamb and Cashew Bastela. DH loves lamb and I love cashews. 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.
Boning lamb shanks takes a very sharp boning knife. There is a lot of sinew and membrane on the meat, and though you can remove some of it if you wish. I tried this recipe for chicken with cashew nuts when making freezer meals with some friends. You can have Lamb and Cashew Bastela using 14 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Lamb and Cashew Bastela
- You need 2 tbsp of olive oil.
- It’s 100 grams of butter.
- It’s 6 of spring onions.
- You need 4 of garlic cloves, finely chopped.
- You need 20 grams of fresh ginger, finely chopped.
- Prepare 1 of ground cinnamon.
- You need 1 cup of cashew nuts.
- Prepare 1 of paprika.
- It’s bunch of fresh coriander.
- Prepare bunch of fresh flat leaf parsley.
- Prepare 5 of eggs, beaten.
- It’s 6 of filo pastry sheets.
- It’s 400 grams of lamb mince.
- It’s 1 of small onion, finely chopped.
It's quick, easy and so delicious! Add cashews and chili sauce and heat through. If desired, top with toasted sesame seeds. Lamb Barbacoa – a simple delicious recipe hailing from Oaxacan region of Mexico that results in the most flavorful, juicy, tender, juicy falling off the bone lamb- perfect for tacos and burritos!
Lamb and Cashew Bastela step by step
- 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!.
Whatever affects one directly, affects all indirectly. – Martin Luther King Jr. Lamb tagine is a classic and this slow cooker recipe uses the best of Moroccan ingredients. Bastila is a Moroccan dish made from chicken, eggs and almonds, layered and wrapped in phylo dough. The word comes from Spanish "pastilla" which I am assuming refers to the thin crispy layers of dough. Who knows if this dish still exists in Spain, but "history" (i.e.