Lamb Korma

1. 1

   Combine half the onions, half of the ginger and half of the garlic in a large mixing bowl and add 3Tbsp of the yoghurt.

2. 2

   Add diced lamb and stir well until evenly coated with the marinade.

3. 3

   Cover and marinate for 1-2 hours in the fridge.

4. 4

   When the meat is ready to cook, heat the oil in a heavy-based saucepan and add remaining onions, ginger and garlic.

5. 5

   Fry for 10 minutes, stirring occasionally, until golden brown.

6. 6

   Remove mixture with a slotted spoon to a small bowl.

7. 7

   Add meat and marinade to the pan and fry until browned on all sides.

8. 8

   Moisten meat with the remaining yoghurt, then add onion mixture, chili, dill seed and salt.

9. 9

   Stir well to combine and reduce heat to a low simmer.

10. 10

    Cover and simmer for 20-30 minutes, until meat is tender, adding 1-2 Tbsp of water if the korma looks to dry.

11. 11

    Combine ground almonds and cream and stir through the korma.

12. 12

    Simmer for another 10-15 minutes then serve garnished with the toasted cashew nuts.

13. 13

    Lovely with hot naan bread and steamed rice.

No additional tips available.