Lamb Korma - winter food to warm hearts

This is a mild dish but if you make it from scratch rather than resorting to the usually too bland shop-bought jars it has lovely flavours and creaminess to boot. We have it with naan bread which no, I didn't make myself, and pilau rice - oh and a healthy dollop of lime pickle as I like things a bit more spicy.

You will need....
(serves 4)
600g lamb
2cm piece root ginger peeled and chopped
3 cloves
2 garlic cloves peeled
2 bay leaves
3 crushed cardomom pods
1/2 teaspoon fennel seeds
1 onion chopped
1 teaspoon ground coriander
1/4 teaspoon turmeric
2 teaspoons tomato puree
1/2 teaspoon chilli powder (or half a fresh red chilli)
black pepper
40g cashew nuts
1 tablespoon coriander leaves
optional cashews to toast and serve with

Grind up the ginger and garlic in a pestle and mortar. Heat oil in large casserole and add cinnamon stick, cloves, bay leaves, cardamom, fennel seeds and onions and saute until onions are soft. Add garlic and ginger and all the other ingredients then cook gently for about 5 minutes. Add lamb and stir around to cover meat and brown the outsides. Add water to cover, put on lid and put in oven for 1-1.5 hours on a low heat until the lamb is beautifully tender. Grind the cashew nuts  with a little water to make a smooth paste. Add to cooked meat and stir in then simmer for 3 mins. Remove and garnish with toasted cashews.

Also try my One-Pan Spanish Chicken which is delicious and so easy to make!