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LAMB WITH CASHEW-NUT CURRY (KORMA)

Category:    Indian, Main dishes, Spicy, Entertain, Ethnic
Yield:4 servings
 
    1/4 c  Unsalted cashews                  1/2 ts Saffron threads
      3 ea Dried hot red chilies               6 tb Ghee (or melted butter)
      2 ea In piece of stick cinnamon          1 c  Chopped onion
      1 ea 1 in cube fresh ginger              2 ts Salt
    1/4 ts Cardamom seeds                    1/2 c  Unflavored yoghurt
      3 ea Whole cloves                    1 1/2 lb Lamb cut into 2" cubes
      2 ea Large garlic cloves peeled          2 tb Finely chopped coriander
      2 tb Poppy seed (white)                  1 tb Lemon juice
      1 tb Coriander seeds                   1/4 c  Boiling water
      1 ts Cumin seeds                         1 c  Cold water
 
  To make the masala,  combine the cashews,  chilies, ginger and the  cold
  water  and  blend  at  high speed for  1  minutes.   Add  the  cinnamon,
  cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin.  Blend
  again until the mixture is completely pulverized.  Set the masala aside.
  Place  the saffron in a small bowl,  pour in boiling water and let  soak
  for at least 10 minutes. In a heavy skillet heat the ghee over moderate
  heat until  a  drop  of water flicked into it sputters instantly. Add the
  onions and, stirring constantly, fry for 7 or 8 minutes, until soft and
  golden brown.  Stir in the salt and the masala, then add the yoghurt.
  Stirring occasionally, cook over moderate heat until the ghee lightly films
  the surface. Add the lamb, turning it about with a spoon to coat the pieces
  evenly. Squeeze the saffron between your fingers, thin stir it and its
  soaking liquid into the skillet. Reduce the heat to low, cover tightly, and
  cook  for  20 minutes,  turning the lamb cubes over from time  to  time.
  Scatter  1/2 of the fresh coriander over the lamb and continue  cooking,
  tightly covered for 10 minutes more, or until the lamb is tender. To serve,
  transfer  the  entire contents of the skillet  to  a  heated platter, and
  sprinkle the top with lemon juice and the remaining fresh coriander.
 

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