Lamb with cashew nut curry

Lamb with cashew nut curry

Korma

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Masala sauce

Ingredients

Quantity Ingredient
3 dried red chillies, seeded
2.5 cm piece fresh ginger, peeled and quartered
80g unsalted cashew nuts
190ml water
2 large garlic cloves
1/2 teaspoon cinnamon
1/2 teaspoon cardamom seeds
3 cloves
2 1/2 teaspoons coriander seeds
1 teaspoon cumin seeds

Lamb

Quantity Ingredient
1/2 teaspoon saffron threads, crumbled
3 tablespoons boiling water
90g ghee
or 80ml oil
2 onions, finely chopped
1 1/2 teaspoons salt
125g plain yoghurt
750g lamb shoulder, boned and cubed
1 1/2 tablespoons fresh coriander, chopped
1/2 lemon, juiced

Method

  1. To make masala sauce, purée chillies, ginger and cashew nuts in blender with water until smooth. Peel garlic cloves and add to cashew nut purée with remaining masala ingredients. Blend again until mixture is completely ground. Set aside.
  2. Soak saffron in boiling water for about 10 minutes. Heat ghee or oil and cook onions slowly for about 10 minutes or until soft and golden-brown. Stir in salt and masala, then add yoghurt. Cook over a gentle heat, stirring, until ghee or oil covers the surface. Add lamb and saffron and stir gently. Cover and cook gently for about 20 minutes.
  3. Sprinkle 1 tablespoon coriander over lamb and continue cooking for 10 minutes or until lamb is tender. To serve, transfer to a heated serving dish and sprinkle top with lemon juice and remaining coriander. Serve with boiled rice and accompaniments.
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