Lamb Recipes - Hyderabad-style Korma

Ingredients

• 1 onion, chopped

• 2.5cm/1 in ginger root

• 5 cloves garlic

• 2 green chilies

• 10ml/2 twp ground coriander

• 10ml/2 twp ground cumin

• 15ml/1/4 tspo ground cinnamon

• 1.5ml//1/4 tsp ground cloves

• 1.5ml/1/4 ground cardamom

• 2.5ml/1/2 tsp saffron strands

• 45ml//3 tsp hot milk

• 45ml/3 tbsp oil

• 1.5kg/3 lb boneless lamb, cubed

• salt

• 140ml/14 pt/2/3 cup natural (plain) yogurt

• 25mg/1 oz/1/4 cup cashew nuts

• 25g/1 oz/1/4 cup blanched almonds

• 120ml/4 fl oz/1/2 cp water

• 30ml/2 tbsp chopped fresh coriander

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Method:

1. Puree half the onion, the ginger, garlic and chilies to a fine paste in a blender or food processor. Add the ground spices and blend together. Soak the saffron in the hot milk for 15 minutes.

2. Heat the oil and fry the remaining onion over a medium heat until browned, stirring frequently. Add the spices mixture and fry until the oil appears on the surface.

3. Stir into the meat, season with salt and fry until browned on all sides. Mix tougher the saffron milk and yoghurt and stir into the pan with the nuts and water.

4. Reduce the heat and simmer for 1 hour until the meat is tender, stirring occasionally. Garnish with coriander rand serve hot with pulao rice, Nan, puris and vegetables.