Coriander Seed, Chilli Powder, Cumin Seed, Turmeric, Cinnamon, Black Pepper, Star Anise, Cloves, Green Cardamom Seed.
This is a medium heat lamb korma featuring cashew nuts cooked with yoghurt. This curry can be cooked with any kind of meat and vegetables or potatoes.
Parsee Lamb & Cashew Nut Korma
· 125g ghee/oil
· 300g finely chopped onions
· 300g finely chopped tomatoes
· 2.5 tbsp Parsee Lamb &
· Cashew Nut Curry Masala
· 1.5kg lamb pieces
· 2 cups water
· 1 cup Greek yoghurt/sour cream
· 1/2 cup fried cashew nuts
· 12 fried potatoes
Melt ghee in pan, add cashew nuts, fry gently until lightly browned. Remove cashew nuts from pan with slotted spoon, leaving ghee behind. Set aside.
Heat ghee, fry onions until golden. Add and fry tomatoes until soft and thick. Lower heat, add Parsee Lamb and Cashew Nut Curry Masala and cook until aromatic. Turn heat up to high, add meat to pan and seal well.
Add water to the pan, bring to the boil, cook lamb on low until tender and most of the liquid has absorbed. Add the Greek yoghurt or sour cream to pan, stir, cover and cook on low heat. Add cashew nuts, potatoes and salt to taste. Serve hot with rice.
This curry can be cooked without yoghurt for a delicious variation.