Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, lamb and cashew bastela. It is one of my favorites food recipes. For mine, 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 on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Lamb and Cashew Bastela is something which I have loved my entire life. They’re nice and they look fantastic.
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.
To get started with this particular recipe, we must prepare a few components. You can cook lamb and cashew bastela using 14 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Lamb and Cashew Bastela:
- Prepare 2 tbsp olive oil
- Take 100 grams butter
- Get 6 spring onions
- Take 4 garlic cloves, finely chopped
- Get 20 grams fresh ginger, finely chopped
- Get 1 ground cinnamon
- Prepare 1 cup cashew nuts
- Make ready 1 paprika
- Prepare bunch fresh coriander
- Make ready bunch fresh flat leaf parsley
- Make ready 5 eggs, beaten
- Prepare 6 filo pastry sheets
- Get 400 grams lamb mince
- Get 1 small onion, finely chopped
Grind cashew nuts, garlic and ginger into a paste with the help of mortar, pestle or blender. 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!
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!
Use it in any recipe that calls for peanut or almond butter! Moroccan Roast Lamb, Bastila, and Briwat. If you are not following us on or social media accounts, please take a moment to check them out and follows us for. Add the cashews, dates, coconut, salt, coconut milk, and vanilla to a food processor and pulse until the mixture starts to clump together. Transfer the mixture to the prepared baking dish and press into an even layer.
So that’s going to wrap this up for this special food lamb and cashew bastela recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
