Lamb Korma

Ingredients

• 1½ lb boneless lamb shoulder
• 1 large yellow onion
• 2 tbsp ginger-garlic paste
• ¾ cup plain whole milk yogurt
• ½ cup cashews
• ¼ cup water
• 2 tbsp ghee or vegetable oil
• 1 cinnamon stick
• 4 green cardamom pods
• 4 cloves
• 1 bay leaf
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• 1 tsp garam masala
• 1 tsp salt
• ¼ cup heavy cream (optional)
• ¼ cup fresh cilantro (optional)
• 2 cups basmati rice (optional)

Steps

1. Cut lamb into 1-inch cubes. Finely chop the onion. Soak cashews in 1/4 cup hot water for 15 minutes, then blend into a smooth paste.
2. Heat ghee or oil in a large pot or Dutch oven over medium heat. Add cinnamon stick, cardamom pods, cloves, and bay leaf; sauté for 30 seconds until fragrant.
3. Add chopped onion and cook until softened and lightly golden, about 8-10 minutes. Stir in ginger-garlic paste and cook for 1 minute until aromatic.
4. Add lamb cubes and brown on all sides for 5-7 minutes. Stir in turmeric, coriander, cumin, and salt. Cook for 2 minutes, stirring constantly.
5. Reduce heat to low. Whisk yogurt until smooth, then gradually stir it into the lamb mixture, one spoonful at a time, ensuring it doesn't curdle. Cook for 5 minutes, stirring occasionally.
6. Stir in the cashew paste and 1/2 cup of water. Bring to a gentle simmer, then cover and cook on low heat for 45-60 minutes, or until lamb is tender.
7. Stir in garam masala and heavy cream (if using). Simmer for another 5 minutes, uncovered, until the sauce thickens slightly. Adjust salt to taste.
8. Garnish with fresh cilantro and serve hot with basmati rice.