Shahi Spring Lamb Korma
|Corn oil||4 Tablespoon|
|Onions||2 , finely diced|
|Bay leaf||1 Large|
|Spring lamb||1 Pound, cubed (500 g)|
|Fennel seeds||1⁄4 Teaspoon|
|Garam masala||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Ginger pulp||1 Teaspoon|
|Chilli powder||1 Teaspoon|
|Garlic pulp||1⁄2 Teaspoon|
|Natural yogurt||3 Fluid Ounce (75 ml)|
|Water||1⁄2 Pint (About 300 ml)|
|Saffron||1 Pinch (large pinch)|
|Sultanas||1 Ounce (25 g)|
|Cream||4 Fluid Ounce (125 ml)|
|Chopped fresh coriander||1 Tablespoon|
|Coriander sprig||2 (to garnish)|
1. Pour the oil into a heavy-based saucepan and place over a medium heat. When the oil is hot, add the onions, bay leaf and cardamoms and fry gently until golden brown. Remove from the heat and set aside.
2. In a large mixing bowl, blend the lamb, fennel seeds, coconut powder, garam masala, ground coriander, ginger, chilli powder, garlic, salt and yogurt and mix together with your hands.
3. Return the saucepan to the heat and reheat the onion mixture for about 1 minute. Add the lamb mixture, stir with a wooden spoon to mix everything together, then cook for about 3 minutes, stirring occasionally.
4. Add the water, lower the heat, cover with a lid and cook for 20-30 minutes, checking occasionally to see if the water has evaporated.
5. When the curry looks nearly dry, check to see if the meat is tender, then add the saffron, sultanas, cashew nuts, cream and chopped fresh coriander and stir-fry for 2 minutes.
6. Transfer to a serving dish, making sure the sultanas and cashew nuts remain on top, and garnish with a sprig of fresh coriander. Serve with rice or pasta.