Lamb With Cashew-nut Curry (korma)

Total Time: 49 mins

Ingredients

• Servings: 4
• 1/4 cup unsalted cashews
• 3 dried hot red chilies
• 2 cinnamon sticks (1-inch long)
• 1 fresh ginger (1 inch cube)
• 1/4 teaspoon cardamom seed
• 3 whole cloves
• 2 cloves garlic, peeled
• 2 tablespoons poppy seeds (white)
• 1 tablespoon coriander seed
• 1 teaspoon cumin seed
• 1/2 teaspoon saffron thread
• 6 tablespoons ghee or 6 tablespoons butter or 6 tablespoons butter, melted
• 1 cup onion, chopped
• 2 teaspoons salt
• 1/2 cup plain yogurt
• 1 1/2 lbs lamb, cut into 2" cubes
• 2 tablespoons coriander, finely chopped
• 1 tablespoon lemon juice
• 1/4 cup boiling water
• 1 cup water, cold

Recipe

• 1 to make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes.
• 2 add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin.
• 3 blend again until the mixture is completely pulverized.
• 4 set the masala aside.
• 5 place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes.
• 6 in a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly.
• 7 add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown.
• 8 stir in the salt and the masala, then add the yoghurt.
• 9 stirring occasionally, cook over moderate heat until the ghee lightly films the surface.
• 10 add the lamb, turning it about with a spoon to coat the pieces evenly.
• 11 squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet.
• 12 reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time.
• 13 scatter 1/2 of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender.
• 14 to serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander.