Lamb Korma

A few weeks ago, K & I ate out at this Indian restaurant. When we eat out, 95% of the time I pick something that I haven’t eaten before. On this particular restuarant trip, I ate a lamb korma that was cooked in a cashew nut base. After lots of thinking, I put this recipe together, so yes! its an original :). This curry is nutty, creamy, rich and very flavourful. If you don’t like lamb much because of the texture, read further I used my mother’s tip of tenderizing lamb

A few weeks ago, K & I ate out at this Indian restaurant. When we eat out, 95% of the time I pick something that I haven't eaten before. On this particular restuarant trip, I ate a lamb korma that was cooked in a cashew nut base. After lots of thinking, I put this recipe together, so yes! its an original :). This curry is nutty, creamy, rich and very flavourful. If you don't like lamb much because of the texture, read further I used my mother's tip of tenderizing lamb

Summary

    Ingredients

    Lamb
    2 large Onion : sliced thinly
    3 Tomato : medium diced
    2 Green chillies : chopped
    1/2 cup Cashew Nuts :
    3 tbsps Coconut Milk :
    1 tsp Tumeric Powder :
    2 tsps Coriander Powder :
    1 tsp Chilli Powder :
    1 tbsp Garam Masala :
    1 tsp Cumin Seeds :
    1 tsp Fennel Seeds :
    Cloves : 3 Garlic
    1/2 inch Ginger : piece
    1/2 tsp Garlic paste :
    1/2 tsp Ginger paste :
    Oil
    to taste Salt

    Steps

    1. For the lamb to be real tender; place the pieces of lamb in a pressure cooker and add the 3 cloves of garlic, and the 1/2 inch piece of ginger. Add a pinch of turmeric and 1 tsp of coriander and fill the cooker with water until the lamb is covered. Sprinkle some salt and cook it on medium heat for about 10 whistles. This makes the lamb reallllllyyyy soft! It almost falls apart – it gets that tender. Once the pressure is gone, seperate the lamb from the lamb stock and set aside
    2. In a grinder, blitz the cashew nuts with the cooked garlic cloves and ginger. Pour a few tbsps of the stock and 3 tbsp of coconut milk and grind until the cashew nuts are well ground and you end up with a thick creamy mixture
    3. In a wide non-stick pan, add the cumin and fennel seeds to some heated oil. Next add the green chillies, garlic and ginger pastes and the onions and saute until the onions are soft. Add 1/2 tsp of tumeric, followed by the coriander and the chilli powder and the garam masala powder. Stir and cook until the smell of the masala is cooked through
    4. Every Korma needs a good gravy, so I poured the lamb stock and let it cook to form a gravy. Cook this on medium heat for 10 minutes. I kept pouring the stock as the gravy in the pan was cooking down. Add a little salt, you might not need a lot because the stock will already have some salt in it
    5. The cooked lamb pieces go in next, stir well and give it a few minutes to linger in the gravy and absorb all the flavours. Then the creamy cashew nut mixture goes in. Stir well and allow this to cook for 10 minutes on low. If you have any left over lamb stock pour that in if the gravy is really thick
    6. Serve immediately with some steamed rice

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