Tandir Lamb Korma with Cashews and Saffron
Tandir Lamb Korma with Cashews and Saffron is a mouth-watering dish that combines succulent lamb with the rich flavors of cashews and saffron. This dish is perfect for any special occasion or dinner party, and is sure to impress your guests.
To make this delicious dish, you will need the following ingredients:
- 1 kg lamb, cut into bite-sized pieces
- 1 cup cashews, soaked in water for 30 minutes
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 green chilies, finely chopped
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 cup yogurt
- 1/2 cup cream
- 1/2 tsp saffron strands, soaked in 2 tbsp warm milk
- Salt, to taste
- Oil, for cooking
To start, heat oil in a large pan and add the chopped onions. Cook until they turn golden brown, then add the minced garlic, grated ginger, and chopped green chilies. Cook for a few minutes until the raw smell disappears.
Add the lamb pieces to the pan and cook until they are browned on all sides. Add the cumin powder, coriander powder, garam masala, turmeric powder, and red chili powder. Mix well and cook for a few minutes.
Add the soaked cashews to the pan and mix well. Add the yogurt and cream, and mix well. Cover the pan and cook on low heat for 30-40 minutes, or until the lamb is tender.
Add the soaked saffron strands and mix well. Cook for a few more minutes, then turn off the heat.
Garnish with chopped coriander leaves and serve hot with rice or naan.
This Tandir Lamb Korma with Cashews and Saffron is a rich and flavorful dish that is sure to impress your guests. The lamb is tender and juicy, and the cashews and saffron add a delicious nutty and floral flavor to the dish. The creamy sauce is perfect for soaking up with rice or naan.
Type: Main Course
Ingredients: Lamb, Cashews, Saffron
Cooking Tips: Soak the cashews in water for at least 30 minutes before using them in the recipe. This will help them blend better and create a creamier sauce. Also, be sure to cook the lamb on low heat for a long time to ensure that it is tender and juicy.
