indian lamb curry with green beans and cashews

For spicier results, leave the ribs in
the chile when you remove the seeds.

2 Tbs. unsalted butter or ghee
2 medium red onions, sliced 1/4 inch
thick (about 4 cups)
1 1½-inch piece fresh ginger,
peeled and finely chopped
(about 11/2 Tbs.)
6 green cardamom pods,
2 cloves garlic, minced
2½ tsp. garam masala
1 serrano chile, seeded and
1 fresh bay leaf
Kosher salt
2 cups lower-salt chicken broth
1 lb. russet potatoes (about
2 large), peeled and cut into
1/2-inch dice
12 oz. green beans, trimmed
and cut into 2-inch lengths
(about 4 cups)
1 lb. leftover roast lamb, cut into
½-inch pieces
½ cup toasted unsalted cashews
3 Tbs. chopped fresh cilantro
1/2 tsp. fresh lemon juice; more
to taste

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