Korma - Lamb With Cashew-Nut Curry

Recipe Ingredients

1/4 cup	59ml	Unsalted cashews
3		Dried hot red chilies
1		Stick cinnamon
1		Fresh ginger
1/4 teaspoon	1.3ml	Cardamom seeds
3		Whole cloves
2		Garlic cloves peeled (large)
2 tablespoons	30ml	Poppy seed - (white)
1 tablespoon	15ml	Coriander seeds
1 teaspoon	5ml	Cumin seeds
1/2 teaspoon	2.5ml	Saffron threads
6 tablespoons	90ml	Ghee - (or melted butter)
1 cup	62g / 2.2oz	Chopped onion
2 teaspoons	10ml	Salt
1/2 cup	118ml	Unflavored yoghurt
1 1/2 lbs	681g / 24oz	Lamb cut into 2" cubes
2 tablespoons	30ml	Finely chopped coriander
1 tablespoon	15ml	Lemon juice
1/4 cup	59ml	Boiling water
1 cup	237ml	Cold water

Recipe Instructions

To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes. Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Blend again until the mixture is completely pulverized. Set the masala aside. Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes.

In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly. Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown. Stir in the salt and the masala, then add the yoghurt. Stirring occasionally, cook over moderate heat until the ghee lightly films the surface.

Add the lamb, turning it about with a spoon to coat the pieces evenly. Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet. Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time. 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. 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.

Source:
Laxmi Hiremath writing in the San Francisco Chronicle, 6/92

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