Lamb Cashew Korma Recipe

Try this Lamb Cashew Korma recipe from a member of the Recipes table Community.

[one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 1 hour 20 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

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1-1/2 lb Lamb or mutton, cut into 2 inch cubes
3 tbsp Ghee or oil
1 tbsp red Chili powder
1/2 tsp Saffron
2 Onions, thinly sliced
1 Cinnamon stick, about 4 inch
1 Cup plain yogurt
2 Tomatoes, quartered
1/2 Cup of cashew nuts
4 Cloves garlic
1 Inch ginger, sliced
4 tbsp Malaysian meat curry powder
Salt to taste

For Garnishing:

2 tbsp Fresh cilantro, finely chopped
2 Green Chilies, thinly sliced
3 tbsp cashew nuts, chopped

[/tab] [tab]Yield: 6 servings

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Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

Grind cashew nuts, garlic and ginger into a paste with the help of mortar, pestle or blender.

Step 2

Soak saffron threads in 1/4cup boiling hot water for about 10 minutes. Strain and keep aside.

Step 3

Take a wok or pot and heat ghee. Combine meat with it, brown well to seal in the juices, keep aside.

Step 4

In the same wok, add a little more ghee, if required. Add sliced onions and cinnamon stick, cook till onions turn translucent.

Step 5

Add meat curry powder, ground paste, and chili powder, stir-fry till quite toasted and oil starts to ooze from paste.

Step 6

Add meat and season with salt, stir fine to coat equally. Add the saffron water and additional water.

Step 7

Bring it to a boil, decrease the heat to medium-low. Cover and simmer for about 45 minutes, stir occasionally, add a little water if it starts to dry up too rapidly.

Step 8

Add tomatoes and yogurt, when the meat is almost cooked.

Step 9

Cover, and simmer on low flame till the meat is very tender. Lamb Cashew Korma is ready to serve.

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