Lamb Korma

Instructions

1. Prepare the lamb
   Pat the lamb pieces dry with paper towels. Sprinkle with salt and set aside for 15 minutes. This helps the meat absorb the spices better during cooking.
2. Make the base
   Heat ghee in a large, heavy-bottomed pot over medium heat. Add the crushed cardamom pods and sauté for 30 seconds until fragrant. Add sliced onions and cook for 15-20 minutes, stirring occasionally, until they turn golden brown and caramelized.
3. Add aromatics and spices
   Add the minced garlic and grated ginger to the onions and sauté for 2 minutes. Add ground coriander, cumin, turmeric, ground cardamom, and 1 teaspoon of garam masala. Stir continuously for 1-2 minutes until the spices are fragrant and well combined with the onion mixture.
4. Cook the lamb
   Increase heat to medium-high and add the lamb pieces. Brown the meat on all sides, about 5-7 minutes. Reduce heat to medium-low, cover the pot, and let the meat cook in its own juices for about 15 minutes, stirring occasionally.
5. Add yogurt
   Reduce heat to low. Add the whisked yogurt one tablespoon at a time, stirring continuously to prevent it from curdling. Once all yogurt is incorporated, cover and simmer for 45 minutes, stirring occasionally, until the lamb is tender.
6. Finish the korma
   Stir in the cashew paste and heavy cream. Add the remaining garam masala. Simmer uncovered for 15-20 minutes until the sauce thickens to your desired consistency and the lamb is very tender. Adjust salt to taste.
7. Rest and serve
   Remove from heat and let the korma rest for 10 minutes before serving. This allows the flavors to meld together. Serve hot with steamed basmati rice, naan bread, or both.