Lamb Korma

By mutzali

Ingredients

• 8 cloves garlic
• 2 oz ginger
• 1/2 cup milk
• 2 oz cashews
• 2 tsp poppy seeds
• 3/4 pound butter
• 1 cup chopped onion
• 2 pounds lean lamb, cut in 1/2" cubes
• 2 tsp coriander
• 1-1/2 tsp curry powder
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 1/2 tsp turmeric
• 1/2 tsp cardamom
• 1/2 tsp cinnamon
• 1/2 pound tomatoes, chopped
• 1/2 cup yogurt

Preparation

Step 1

Puree garlic and ginger in food processor. Set aside.
Puree milk, cashews, and poppy seeds in blender. Set aside
Melt butter, saute onion until clear. Add lamb and brown on all sides.
Add spices and garlic/ginger mixture. Cook about 5 minutes until lamb is well coated.
Add milk/cashew/poppy seed mixture, tomatoes, and yogurt. Simmer for 15-20 minutes.
Serve with raisins, chutney, chopped almonds, and coconut