Lamb Korma

I cook this dish for my friend Shirley who doesn't like curry 'because it's too hot'. This curry has no chilli, therefore no heat whatsoever.  The beautiful combination of fragrant spices, cashews and coconut cream produce a delicate curry that the whole family can enjoy. Serves 4-6.

Ingredients

1 kg lamb cubed
55 g natural yoghurt
1 tbsp ground coriander
1 tsp ground cumin
1/2 tsp ground cardamom
2 tsp freshly grated ginger
2 cloves chopped garlic
80 g cashews (pan fried and cooled)
3 tbsp vegetable oil
2 onions thinly sliced
1 cinnamon stick (or cassia stick)
400 ml coconut cream

Method

1. Marinade the lamb in the yoghurt and the spices in a large covered bowl in the fridge for at least 30 minutes.
2. Process the ginger, garlic and cashews in a spice grinder until smooth. Add 2 tblsp of water (you may need more) to bring he mixture together into a paste.
3. Heat the oil in a frying pan and cook the onions on a medium heat for at least 5 minutes until browned. Add the meat to the pan and cook for another 5 minutes until the meat starts to brown.
4. Place the contents of the pan into a medium slow cooker and stir though the ginger/garlic/cashew paste. Next add the coconut cream to the slow cooker. Cook on high for 3 hours or low for 5 hours.
5. Serve with a good quality long grain rice, and little individual bowls with banana coated with lemon juice and coconut, raisins, and chopped tomato. Serve with a Chardonnay - not for the kids of course.