Title: Lamb with Cashew-Nut Curry (Korma)
Categories: Indian Entree Spicy Ethnic
Yield: 4 Servings
| 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.