Lamb Khorma

Ingredients for Lamb Khorma

• 1.1kg boneless lamb leg, cut into 1 1/2-inch cubes

• Salt as needed

• Ground white pepper as needed

• 230g plain yoghurt

• 2 tablespoons minced ginger root

• 1 matsked hackad vitlök

• 2 teskedar malen kardemumma

• 350g cashew nuts

• 60ml ghee (see tips, below) or canola oil

• 725ml small-dice yellow onion

• 1 tesked malen kummin

• 1 teaspoon ground cardamom

• 1 teaspoon ground fennel

• 2 tablespoons ground coriander

• 6 Thai bird chillies, chopped, or to taste

• 1/3 cup chopped coriander stems

• 1 cup double cream

• Salta efter smak

• 1/2 cup chopped coriander leaves

• 1 cup pan-roasted cashews (see, tips below)

1. Trim the lamb and cut it into large pieces. Season with salt and pepper and put in a bowl. Add the yoghurt, 1 tablespoon ginger, the garlic, and cardamom. Stir or toss until the ingredients are evenly distributed and the lamb is coated. Cover and refrigerate for at least 30 minutes and up to 3 hours.

2. Put the cashews in a small bowl and add enough hot water to cover them. Let the cashews soak for 30 minutes and then drain. Grind the drained cashews to a coarse paste in a food processor. Set aside.

3. Heat the ghee or oil in a casserole or Dutch oven over medium heat until it shimmers. Add the onion and sauté until transparent, 6 to 8 minutes. Add the cumin, cardamom, fennel, the remaining ginger, and the coriander. Cook, stirring often until aromatic, about 2 minutes. Add the chillies, coriander stems, and cashew paste and stir well to be sure that nothing is sticking. Sauté, stirring frequently and adding water a tablespoon at a time if necessary, until the mixture is very aromatic, about 2 minutes.

4. Add the lamb and the yoghurt marinade, increase the heat, and stir until the pieces are evenly coated. Once the meat's juices begin to flow, reduce heat to low, cover, and simmer very slowly, stirring occasionally, until the meat is nearly tender, about 1 1/2 hours.

5. Add the cream and continue to simmer until the curry is flavorful and thickened and the lamb is tender, 10 to 15 minutes. Season to taste with additional salt, pepper, or chopped bird chilli. Serve garnished with the coriander leaves and cashews.

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