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Ingredients
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Main Ingredients
Spices
Method
Preparation
- 1
Soak Nuts
Soak the cashew nuts and almonds in warm water for about 30 minutes.
- 2
Blend Nuts
Once soaked, drain the nuts and blend them into a smooth paste with a little water. Set aside.
- 3
Marinate Lamb
In a large bowl, marinate the cubed lamb with yogurt, salt, and half of the garam masala. Let it sit for at least 1 hour, or overnight in the refrigerator for best results.
Cooking
- 4
Sauté Spices
In a heavy-bottomed pot, heat the cooking oil over medium heat. Add the cumin seeds, cardamom pods, and cinnamon stick. Sauté until fragrant.
- 5
Cook Onions
Add the chopped onions and sauté until they turn golden brown.
- 6
Add Aromatics
Add the minced garlic, grated ginger, and slit green chilies. Sauté for another 2-3 minutes.
- 7
Add Spices
Stir in the coriander powder, turmeric powder, and remaining garam masala. Cook for 1 minute to enhance the flavors.
- 8
Add Lamb
Add the marinated lamb to the pot and stir well to coat the meat with the spice mixture.
- 9
Add Sauce
Pour in the prepared cashew-almond paste and mix thoroughly. Add water and bring to a gentle boil.
- 10
Slow Cook
Reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors meld together.
- 11
Serve
Taste and adjust seasoning if necessary. Serve hot with rice or naan.
