Creamy Lamb Korma

• Boneless Lamb - 500g - cut into medium chunks
• Oil - 3 tblsp
• Butter - 15g
• Onion - 1 large
• Tomato - 3 big
• Ginger - 2 cm thick and 1 inch long
• Garlic - 3 big cloves
• Yoghurt (Curd) - 2 tblsp
• Cashewnuts ground in to powder - 25g (optional)
• Green chilli - 1 (optional)
• Coriander Leaves - few sprigs
• Single Cream - 100ml
• Sugar - 1 tsp (optional)
• Water - as required
• Salt - to taste

Spice powders:

• Turmeric powder - 1/8 tsp
• Chilli powder - 1/2 tsp
• Garam Masala - 1/2 tsp

1. Combine the lamb pieces, yoghurt, salt, turmeric powder and crushed garlic and let it marinate for atleast 2 hours.
2. Chop all the onion, tomatoes and herbs.
3. Heat a 2 litre pan on a stove and add half the oil.
4. When the oil is hot enough, add chopped onion and saute for about 4-5 minutes on a medium heat until they become translucent.
5. Remove the onion from heat and let it cool.
6. Grind the fried onion, ginger and tomatoes.
7. Pour rest of the oil to the pan. Add marinated lamb pieces and butter.
8. Fry further for about 4-5 minutes on a medium heat.
9. Add chilli powder, garam masala,green chilli and ground onion mix and fry further for 2 minutes.
10. Add salt and about 400ml of water to the pan.
11. Cover and cook the meat on la medium heat for about 50-55 minutes or until the meat is tender.
12. Open the lid and check the water level in the pan every 7-8 minutes. If there is not enough water left, please add more.
13. Add the cashewnut powder.
14. Let the curry boil on medium heat for about 2-3 minutes. Switch off.
15. Add the cream and sugar before serving and stir it well.
16. Garnish with coriander leaves.

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