Lamb Cashew Korma Recipe

• 1-1/2 lb Lamb or mutton, cut into 2 inch cubes
• 3 tbsp Ghee
• 1-2 tbsp Chili powder
• 1/2 tsp Saffron
• 2 Onions, thinly sliced
• 1 Cinnamon stick, about 4 inch
• 1 Cup plain yoghurt
• 2 Tomatoes, quartered
• 1/2 Cup of cashew nuts, unsalted
• 4 Cloves garlic
• 1 Inch ginger, sliced
• 2 tbsp Fresh cilantro for garnish, finely
• 4 tbsp Malaysian meat curry powder
• Salt to taste

• Grind cashew nuts, garlic and ginger into a paste with the help of mortar, pestle or blender.
• Soak saffron threads in 1/4cup boiling hot water for about 10 minutes, strain, keep aside.
• Take a wok or pot and heat ghee.
• Combine meat with it, brown well to seal in the juices, keep aside.
• In the same wok, add a little more ghee, if required.
• Add sliced onions and cinnamon stick, cook till onions turn translucent.
• Add meat curry powder, ground paste, and chili powder, stir-fry till quite toasted and oil starts to ooze from paste.
• Add meat and season with salt, stir fine to coat equally.
• Add the saffron water and additional water.
• Bring it to a boil, decrease the heat to medium-low.
• Cover and simmer for about 45 minutes, stir occasionally, add a little water if it starts to dry up too rapidly.
• Add tomatoes and yoghurt, when the meat is almost cooked.
• Cover, and simmer on low flame till the meat is very tender.
• Lamb Cashew Kurma is ready.