Korma Kari - Lamb Curry

Recipe Ingredients

1 lb	454g / 16oz	Lamb or mutton - cut in 1" pieces
1		Saffron - in boiled h2o 20min
1 1/2 oz	42g	Cashew nuts
2		Red chili peppers
2 tablespoons	30ml	Chopped ginger
1 tablespoon	15ml	Cinnamon stick (small)
3		Cardamom pods
3		Garlic
6		Whole cloves
1 tablespoon	15ml	Ground coriander
1/4 teaspoon	1.3ml	Cumin seeds
3 tablespoons	45ml	Water
7 tablespoons	105ml	Vegetable oil
2 tablespoons	30ml	Onions - finely chopped (medium)
		Salt to taste
1 2/3 cups	394ml	Yogurt
1 1/2 cups	355ml	Water

Recipe Instructions

Cut Meat. Place saffron in boiled water. Place cashew, peppers, ginger, cinnamon, cardamom, cloves, garlic, coriander, cumin and 3 tbsp water in blender and blend to a smooth puree. Heat vegetable oil in a deep-frying pan and saute onions until golden brown. Pour the puree into the sauce pan and add yogurt, meat dissolved saffron, salt and water. Bring to boil, lower heat to medium and cook for 30-40 minutes. serve hot

Source:
Cooking with Curry - Renu Arora

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