Lamb with Cashew-Nut Curry (Korma)

Title:
Lamb with Cashew-Nut Curry (Korma)

Yield:
4 Servings

Categories:
Indian,
Main
Dishes,
Spicy,
Entertain,
Ethnic




Ingredients:





   1/4 c  Unsalted cashews


     2    In piece of stick cinnamon


   1/4 ts Cardamom seeds


     2    Large garlic cloves peeled


     1 tb Coriander seeds


   1/2 ts Saffron threads


     1 c  Chopped onion


   1/2 c  Unflavored yoghurt


     2 tb Finely chopped coriander


   1/4 c  Boiling water


     3    Dried hot red chilies


     1    1 in cube fresh ginger


     3    Whole cloves


     2 tb Poppy seed (white)


     1 ts Cumin seeds


     6 tb Ghee (or melted butter)


     2 ts Salt


 1 1/2 lb Lamb cut into 2" cubes


     1 tb Lemon juice


     1 c  Cold water






 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.


 


 From the TWSU BBS, 316-689-3779, C. Burdsal, SYSOP


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmindian.zip