Lamb Korma Curry

By RecipeTin Eats · 90 min

Ingredients

Instructions

1. Put the onion, garlic and ginger in a tall container that fits a stick blender head. Blend until smooth, about 5 to 10 seconds. Scrape into a bowl and set aside.
2. In the same container, blend the cashews and water with the stick blender until smooth, about 10 seconds, covering the top to stop splashing. Set aside.
3. Preheat the oven to 180°C/350°F (160°C fan-forced).
4. Heat the ghee in a ~24 cm/10 inch ovenproof pot over high heat. Cook the onion mixture, stirring often, for 8 minutes until reduced by half, without letting it caramelise.
5. Add the lamb and reduce to medium-high heat. Stir until the meat turns from red to light brown. Do not try to brown it.
6. Stir in the turmeric, ground ginger, garam masala and kashmiri chilli. Pour in the stock, which should just barely cover the meat. Add the cardamom pod bag and cinnamon sticks and stir. Bring to a simmer, cover with a lid and transfer to the oven.
7. Cook covered for 1½ hours. Stir in the cashew mixture, put the lid back on and return to the oven for 30 minutes more. The sauce should be creamy and thick, and the lamb should pull apart easily with forks.
8. Set the pot over low heat. Add the sugar, salt, coconut cream and cream and stir. Simmer for 2 minutes.

Summarized from RecipeTin Eats's video. Watch it for the details.

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