Lamb Korma

Ingredients

Preparation

1. Lamb. Trim excess hard fat and cut the shoulder into 4-5 cm chunks. Salt lightly and rest for 20 minutes, or up to several hours in the fridge, uncovered.
2. Cashew cream. Soak the cashews in boiling water for 15-20 minutes, then blend until completely smooth and strain through a fine sieve.
3. Base paste. Blend the onion, garlic and ginger into a smooth paste.
4. Spice bag. Lightly crush the cardamom pods, wrap in cheesecloth and tie securely.

Method

1. Sear the lamb. Heat 1-1.5 Tbsp ghee in a heavy pot and sear the lamb in batches until deeply browned. Remove and set aside.
2. Deglaze. Add a small splash of water or stock and scrape up the browned bits from the bottom of the pot.
3. Temper whole spices. Add the cinnamon stick to the pot and fry briefly in the remaining ghee.
4. Cook onion base. Add the onion paste and cook on medium-low heat, stirring regularly, until thick and reduced with no raw onion smell and slight fat separation visible.
5. Bloom spices. Add the garam masala, turmeric, paprika and cayenne, and cook for 30-60 seconds until aromatic.
6. Build braise. Return the lamb to the pot, add the stock and the spice bag, then bring to a gentle simmer.
7. Phase 1 - Oven braise. Cover with a lid and cook at 140 C for 2-2.5 hours.
8. Phase 2 - Stovetop finish. Transfer to the stovetop, stir in the cashew cream, and simmer uncovered on medium-low heat for 20-40 minutes until the sauce thickens, becomes glossy, and coats the lamb.
9. Remove spice bag. Remove and discard the spice bag, optionally pressing it gently to extract any remaining flavour.
10. Final finish. Lower the heat, stir in the cream and yogurt, then add the sugar and salt. Simmer gently but do not boil.
11. Adjust. Add a small squeeze of lemon if needed. Optionally stir in 1/2 tsp ghee.
12. Rest. Let the korma rest for 10-15 minutes before serving.

Rice (Rice Cooker Basmati)

1. Rinse and soak. Rinse the basmati rice until the water is mostly clear, then soak for 15-20 minutes and drain.
2. Cook. Add the rice, water (1:1.25-1.35 ratio), salt and 1-2 tsp ghee to the rice cooker, then cook.
3. Rest and fluff. Rest for 10 minutes with the lid closed, then fluff gently.

Raita

1. Whisk yogurt. Whisk 1 cup of Greek yogurt until completely smooth.
2. Prepare cucumber. Peel and deseed 1/2 cucumber, finely chop or lightly blend, then squeeze out excess moisture.
3. Combine. Mix the cucumber into the yogurt, then add salt, 1/2 tsp ground cumin and a small squeeze of lemon. Chill for 20-30 minutes.

Naan (Finishing)

Heat the naan in a hot pan or oven and brush with ghee immediately after heating. Optionally add garlic and coriander.