Lamb korma (lamb with cashew nut curry)
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- 1/4 cup unsalted cashews
- 3 dried hot red chilies
- 1 thumb fresh ginger
- 250 ml (1 cup) cold water
- 2 cinnamon sticks
- 1/4 tsp cardamom seeds
- 3 whole cloves
- 2 large garlic cloves, peeled
- 30 ml (2 tbsp) white poppy seeds
- 15 ml (1 tbsp) coriander seeds
- 5 ml 1 tsp) cumin seeds
- 1/2 tsp saffron threads
- 1/4 cup boiling water
- 75 ml (6 tbsp) ghee or melted butter
- 250 ml (1 cup) chopped onion
- 10 ml (2 tsp) salt
- 125 ml (1/2 cup) plain yoghurt
- 675 g lamb cut into 4 cm cubes
- 30 ml (2 tbsp) finely chopped coriander
- 1 ml (1 tbsp) lemon juice
- 8 cups cooked Spekko India Gate Classic Basmati Rice
Method
- To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minute.
- 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, and 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.
- Serve with the Spekko India Gate Classic Basmati Rice on the side.
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