| | Indian Recipes : Lamb Cashew Korma Recipe Lamb Cashew Korma is best served with famous Roti Jala. Learn how to make/prepare Lamb Cashew Curry by following this easy recipe. | | | Difficulty: |
Average | Rating: |
6.0 |
| Recipe Type: |
Non Veg. | | |
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 | | Ingredients: |
| • 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
| | | How to make Lamb Cashew Korma: |
| • | Grind cashew nuts, garlic and ginger into a paste with the help of mortar, pestle or blender.
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| • | Soak saffron threads in 1/4cup boiling hot water for about 10 minutes, strain, keep aside.
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| • | Take a wok or pot and heat ghee.
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| • | Combine meat with it, brown well to seal in the juices, keep aside.
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| • | In the same wok, add a little more ghee, if required.
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| • | Add sliced onions and cinnamon stick, cook till onions turn translucent.
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| • | Add meat curry powder, ground paste, and chili powder, stir-fry till quite toasted and oil starts to ooze from paste.
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| • | Add meat and season with salt, stir fine to coat equally.
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| • | Add the saffron water and additional water.
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| • | Bring it to a boil, decrease the heat to medium-low.
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| • | Cover and simmer for about 45 minutes, stir occasionally, add a little water if it starts to dry up too rapidly.
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| • | Add tomatoes and yoghurt, when the meat is almost cooked.
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| • | Cover, and simmer on low flame till the meat is very tender.
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| • | Lamb Cashew Kurma is ready. |
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