Lamb korma

Ingredients:

1kg deboned lamb

2 tblsps vegetable oil

2 tblsps ghee

4 cardamom pods

1 medium cinnamon stick

1 star anise

2 cloves

2 medium onions sliced finely

3 full tsps ginger garlic

1 tsp chilli powder

½ tsp paprika

1\2 tsp turmeric

1 tsp dhana jeeru powder (coriander & cumin)

2 tblsps tomato puree

1 tsp sugar

60 ml coconut cream

100g soaked cashew nuts (liquidised)

Fresh coriander for garnishing

Salt to taste

Method:

In a pot, add oil and ghee and heat. Add cinnamon stick, cardamom pods, cloves and heat slightly. Add in your onions and braise till golden brown. Add in your ginger garlic and braise. Add your meat with star anise and mix through to coat with ginger garlic and onions. Add in water, enough to just cover the meat and allow to cook till soft but not falling apart. Once water has cooked away, add in chilli powder, paprika, turmeric, dhana jeeru and braise well with your meat. Add in tomato puree with 1 tsp sugar and cook through. Add liquidised cashew nuts and mix through well. Add in coconut cream and allow curry to simmer and flavours to meld together. Serve with fluffy rice or homemade rotis.