Lamb korma

Ingredients

• 3 tbsp ghee
• 2 large brown onions, sliced
• ¾ cup raw cashews
• ¾ cup yogurt
• 1 cinnamon stick
• 4 cloves
• 3 green cardamom pods, bruised
• 1 dried bay leaf
• 1 green bird’s eye chilli, halved (optional)
• 1 tsp garam masala
• 2 tsp ground coriander
• 1 tbsp coriander leaves, roughly chopped
• Steamed basmati rice, to serve

For the lamb and marinade

• 800 g boneless lamb leg or shoulder, cut into 5 cm pieces
• ½ tsp salt
• ½ tsp ground turmeric
• ½ tsp garam masala
• 2 tbsp garlic and ginger paste
• 2 tbsp yoghurt

Marinating time: 1-12 hours

Instructions

1. In a large bowl, combine the lamb and marinade ingredients and mix well to combine. Refrigerate for at least 1 hour, preferably overnight before cooking.
2. Once ready to cook, heat a large saucepan over medium heat. Add half the ghee and the onion. Fry for about 6 minutes until browned, then transfer to a blender with the cashews, yoghurt and 1 cup water. Blend to a smooth purée.
3. Return the saucepan to the heat with the remaining ghee. Add the cinnamon, cloves, cardamom, bay leaf and chilli (if using) and fry for 1 minute, or until fragrant. Add the marinated lamb and fry for about 5 minutes, or until it starts to brown. Pour the onion cashew purée over the lamb, stir to combine and bring to a simmer. Simmer for about 40-60 minutes, or until the lamb is tender and the separated ghee rises to the top of the pot. Stir through the garam masala and ground coriander, then remove from the heat. Sprinkle the lamb korma with coriander and serve with steamed rice on the side.

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