Lamb with Cashew-Nut Curry (Korma)
Gently simmered lamb, cashews and hot red chilies, warmed with cinnamon and ginger, a South Asian curry. It's finished with lemon juice and fresh coriander.
49 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- 49 min
- medium
- 1
To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes.
- 2
Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Blend again until the mixture is completely pulverized.
- 3
Set the masala aside. Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes.
- 4
In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly.
- 5
Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown.
- 6
Stir in the salt and the masala, then add the yoghurt. Stirring occasionally, cook over moderate heat until the ghee lightly films the surface.
- 7
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.
- 8
Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time.
- 9
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.
- 10
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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
