CREAMY LAMB KORMA

Preparation Method :

• Preheat a karahi, wok or large pan over a medium heat and add the Sesame seeds, poppy seeds, almonds ,green chilies and ginger with onion .
• Stir until they begin to change colour, they should go just a shade darker. Leave the mixture to cool.
• Then grind to a fine paste using a food processor. Heat the ghee or oil in the pan over a low heat.
• Fry the cardamoms, cinnamon and cloves for 2 minutes .
• Add the lamb, ground cumin and coriander and the prepared paste, season with salt, to taste.
• Increase the heat to medium and stir well. Reduce the heat to low, then cover the pan and cook until the lamb is almost done.
• Remove from the heat, leave to cool a little and gradually fold in thecream .
• When ready to serve, gently reheat the lamb, uncovered.
• Spoon into a warmed serving dish and garnish with the sesame seeds and the cream. Serve hot with pilau rice.