Lamb Korma with Sweet Potato


Serves 4
30g Ginger, peeled and sliced
6 cloves Garlic, peeled and smashed
¼ tsp Salt
5 Cloves
8 Cardamom pods
1 Tbsp Coriander seeds
2 tsp Cumin seeds
Pinch of Saffron
1kg Lamb Shoulder or leg, cut into cubes
2 tbsp Oil, divided
1 Onion, sliced
1 Cinnamon Stick
125g Cashews, ground in a mortar & pestle
250g Double Cream Yoghurt
250ml Chicken Stock
Pinch of Saffron
¼ tsp Turmeric powder
400g Sweet potato, peeled and cut into cubes
¼ cup fresh coriander, chopped

Heat a pan over medium-high heat; then add the Cardamom and the Cloves.
Heat for 30 seconds, until fragrant but not burning, and add the Coriander and Cumin seeds until fragrant
Transfer the spice mix to a Mortar and Pestle and add the ginger garlic and ¼ tsp salt, grind to a paste
Set aside until ready to use.
Put the Saffron in a small bowl and cover with 2 tablespoons of boiling water. Let soak for at least 10 minutes and set aside.
Heat 1 tablespoon of the Oil in a large pot over medium heat.
Add the lamb to the pot and brown for 5 minutes
Once the lamb is browned on all sides, remove the lamb to a plate.
Add the additional 1 Tablespoon of Oil to the pot, then sauté the onions, stirring occasionally, for 5 minutes.
Stir in the spice paste and heat through.
Return the lamb to the pot with any juices that have accumulated on the plate.
Add the Stock, the Yoghurt, the Cashews, the Cinnamon, the Turmeric and the Saffron with its soaking water.
Bring to a low simmer, for about 30 minutes then add the Sweet Potatoes.
Cook on low heat for an additional 30 minutes, then check seasoning with salt and Pepper.
Uncover the stew, stir and cook down to thicken, if necessary, for a few minutes.
Serve scattered with chopped Coriander.