Quench MagazineLamb with Cashew-Nut Curry (Korma) | Lamb | Quench Magazine

Ingredients

• 1/4 c Unsalted cashews
• 3 Dried hot red chilies
• 2 In piece of stick cinnamon
• 1 1 in cube fresh ginger
• 1/4 t Cardamom seeds
• 3 Whole cloves
• 2 Large garlic cloves peeled
• 2 T Poppy seed (white)
• 1 T Coriander seeds
• 1 t Cumin seeds
• 1/2 t Saffron threads
• 6 T Ghee (or melted butter)
• 1 c Chopped onion
• 2 t Salt
• 1/2 c Unflavored yoghurt
• 1 1/2 lb Lamb cut into 2" cubes
• 2 T Finely chopped coriander
• 1 T Lemon juice
• 1/4 c Boiling water
• 1 c Cold water