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 tablespoon minced garlic

• 2 ملعقة صغيرة من الهيل المطحون

• 350g cashew nuts

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

• 725ml small-dice yellow onion

• 1 teaspoon ground cumin

• 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

• Salt to taste

• 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.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.