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Prep Time: 0 Minutes Cook Time: 26 Minutes |
Ready In: 26 Minutes Servings: 4 |
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This a really spicy dish from Robert's Place and I love curry ...let me know if you try this please. Ingredients:
3 hot dried chilies |
1 piece of fresh ginger, peeled |
2 cinnamon stick |
1/4 tsp cardamom seeds |
3 whole cloves |
2 cloves garlic |
2 tbsp white poppy seeds |
1 tsp cumin seeds |
1 tbsp coriander seeds |
1/2 cup water |
1/2 cup beef broth |
1 medium white onion, chopped |
1/3 cup olive oil or clarified butter (ghee) |
2 pounds lean boneless lamb, cut into 1 (2.5 cm) chunks |
1/2 cup plain yogurt |
1/2 tsp saffron threads |
1 tbsp lemon juice |
1/4 cup (65gm) raw cashews |
2 tbsp (30ml) chopped fresh coriander leaves |
Directions:
1. Grind spices together in the blender with the water, add the beef stock.
2. Soak saffron threads in a little boiling water and set aside.
3. Sauté onions in oil until golden brown.
4. Add saffron and its liquid, spice mixture and yogurt and then add the lamb chunks.
5. Simmer covered for one hour until lamb is cooked to taste.
6. Add lemon juice, and garnish the Lamb Korma with coriander leaves and cashews before serving.
7. I like to servr right in the saucier pan.
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