My improvised Lamb Korma
Lamb – I used between 1 and 1.5kg. cut into pieces 2 onions – diced 3 tomatoes – pureed with a stick blender 1tsp turmeric 2 tsp ground coriander 1 tsp ground fennel (barishap) 1 tsp ground cumin (jeera) 1 tsp chilli powder 1 tsp garam masala 2 tsp garlic paste 1 tsp ginger paste pinch or 2 of chilli flakes 2 sticks cinnamon 3 cardamon pods
1 tin coconut milk ½ cup cashew nuts – ground up with a stick blender
Fry onions until golden brown. Add all the spices and fry until fragrant. Add the tomatoes. Add the lamb. Cook until most of the liquid has evaporated. Then add coconut milk and cashew nuts.
I then put my pot in my Wonderbag for about 3 hours. I will add here that next time will use only one or two tomatoes as I had to wait a while for the liquid to cook away. I will also remove the meat and use the stick blender to get a smoother consistency.
But all in all, it was a good Korma.
I served mine with flaky roti (recipe to follow)