Lamb korma

Recipe from: 12 April 2010

Ingredients 14
Servings 4
Time 1 hour 15 mins

Ingredients

  • 1
    kg
    Boneless lamb cubes
  • 1
    Cinnamon Stick
  • 1
    Bay Leaf
  • 2
    Bruised cardomom pods
  • 1
    tsp
    crushed chillies
  • 2
    tsp
    Turmeric
  • 1
    Tbs
    Garam masala
  • 2
    Tbs
    Ground coriander
  • 1
    Large onion, diced
  • 2
    Garlic cloves, crushed
  • 2
    tsp
    Ginger, finely grated
  • 1 1/2
    cup
    Cashew Nuts
  • 4
    cup
    Plain yoghurt
  • 1
    cup
    Cream
 

Method

40-50 mins
 
In a hot pan, fry the onion, garlic, ginger and nuts until golden.
Remove from pan, add the yoghurt and chilli and blend into a fine paste.
Add to the lamb and marinade for an hour.(or overnight if you can) In a pot, dry fry the cinnamon stick, bay leaves and cardomom until smoking.
Add the rest of the spices and cook until the spices stick to the pan.
Add the marinated lamb with the yoghurt mix.
Allow to come to a boil.
Lower the temperature and simmer with the lid on until the lamb is tender, +- 40-50 minutes.
Add the cream and season to taste.
Serve with Jasmine Rice and Poppadoms.
 

Read more on: stir-fry  |  lamb
 

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