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Lamb korma

Simply Delicious
4 servings Prep: 1 hr 15 mins, Cooking: 45 mins
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As we are in the midst of autumn, try your hand at this sensational curry.

By Food24 April 12 2010
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Lamb korma
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Ingredients (14)

1 kg lamb — boneless, cubed
1 cinnamon — stick
1 bay leaves
2 cardamom — pods
1 tsp fresh chillies — crushed
2 tsp turmeric
1 Tbs garam masala
2 Tbs coriander — ground
1 onion — large, diced
2 garlic — cloves, crushed
2 tsp fresh ginger — finely grated
1 1/2 cup cashew nuts
4 cup yoghurt — plain
1 cup cream
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Method:

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.

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