Lamb with Cashew-Nut Curry (Korma)
1/4 c Unsalted cashews 3 Dried hot red chilies 2 In piece of stick cinnamon 1 1 in cube fresh ginger 1/4 t Cardamom seeds 3 Whole cloves 2 Large garlic cloves peeled 2 T Poppy seed...
Ingredients
- 1/4c unsalted cashews
- 3dried hot red chilies
- 2in piece of stick cinnamon
- 11 in cube fresh ginger
- 1/4t cardamom seeds
- 3whole cloves
- 2large garlic cloves peeled
- 2t poppy seed (white)
Directions
- 1
1/4 c Unsalted cashews 3 Dried hot red chilies 2 In piece of stick cinnamon 1 1 in cube fresh ginger 1/4 t Cardamom seeds 3 Whole cloves 2 L
- 2
Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin
- 3
Blend again until the mixture is completely pulverized
- 4
Set the masala aside
- 5
Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes
- 6
In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly
- 7
Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown
- 8
Stir in the salt and the masala, then add the yoghurt