Lamb Korma

Directions

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.