Lamb with Cashew-Nut Curry (Korma)

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READY IN: 49mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes.
  • Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin.
  • Blend again until the mixture is completely pulverized.
  • Set the masala aside.
  • Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes.
  • In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly.
  • Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown.
  • Stir in the salt and the masala, then add the yoghurt.
  • Stirring occasionally, cook over moderate heat until the ghee lightly films the surface.
  • Add the lamb, turning it about with a spoon to coat the pieces evenly.
  • Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet.
  • Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time.
  • Scatter 1/2 of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender.
  • To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander.
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