Lamb Cashew Korma is best served up with well known famous Roti Jala. Learn how to make/prepare Lamb Cashew Curry by following this comfortable recipe.
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• 1-1/2 lb Lamb or mutton, cut down into 2 inch cubes
• 3 tbsp Ghee
• 1-2 tbsp Chili powder
• 1/2 tablespoon 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
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| • | Grind cashew nuts, garlic and ginger into a paste with the help of mortar, pestle or blender.
| | • | Soak saffron threads in 1/4cup boiling red-hot water for about 10 minutes, strain, keep aside.
| | • | Take a wok or pot and heat up ghee.
| | • | Combine meat with it, brownish well to seal in the juices, keep aside.
| | • | In the same wok, add a little more ghee, if required.
| | • | Add chopped up onions and cinnamon stick, cook until onions turn translucent.
| | • | Add meat curry powder, ground paste, and chilli powder, stir-fry until quite a toasted and oil begins to ooze from paste.
| | • | Add meat and season with salt, stir fine to coat equally.
| | • | Add the saffron water and more water.
| | • | Bring it to a boil, drop-off the heat up to medium-low.
| | • | Cover and simmer for about 45 minutes, stir occasionally, add a little water if it begins to dry aside up also rapidly.
| | • | Add tomatoes and yoghurt, when the meat is almost cooked.
| | • | Cover, and simmer on low burn until the meat is very tender.
| | • | Lamb Cashew Kurma is ready.
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