INGREDIENTS
2 lbs diced lamb
2 tsp grated ginger
1 onion finely diced
4 cloves garlic finely chopped
1 tsp tomato paste
1 tbsp olive oil
1/2 cup cashew nuts
1/2 cup coconut milk
1 bay leaf
1/2 cup yogurt
1 tbsp ground coriander
1 tsp cumin seed
1 tsp turmeric
2 cardamom pods
2 tbsp garam masala
1/2 tsp ground chili
1 tsp coriander seed
1 tsp salt
DIRECTIONS
1. Cook the lamb in the pressure cooker for about 30 minutes. Add some of the ginger and garlic, the bay leaf and some of the turmeric, coriander, and salt. Separate the lamb from the lamb stock and set aside. Pressure cooking the lamb helps infuse the spices with the meat, and the flavor is to die for.
2. Soak the cashews in boiling water for 10 minutes then blend with coconut milk and yogurt blend until smooth.
3. In a dry frying pan, toast the whole spices until fragrant. Crush in a mortar and pestle or spice grinder, then mix with the ground spices.
4. Heat the pan, add the oil add the onion, garlic and ginger. Fry until softened. Add the ground spices. Add a few tablespoons of the stock. Add the cooked lamb pieces and finally the creamy cashew blend. Stir well and allow this to cook for 10 minutes on low.
5. Serve with cumin fragrant rice, butter naan or nutty brown rice.
TIPS:
- You can use lamb neck, shoulder, leg of lamb or sliced lamb shanks.
- You can replace tomato paste with 2 finely diced tomatoes.
- You can make the korma curry using three different cream bases: heavy cream, yogurt or coconut milk.
- You can mix cashews with almonds.
- You can cook the lamb on a stove top too instead of pressure cooker. For a stove top recipe, mix lamb with all ingredients and spices and simmer on medium heat for about 40-45 minutes, or till the meat is tender. Keep stirring every 10 minutes to prevent the sauce from sticking at the bottom.
- You can do the same recipe with chicken, simply replace lamb with chicken breasts or thighs.
