Lamb shoulder korma

INGREDIENTS 

For the marinade (overnight):

1.2-1.3 kg lamb shoulder

0.5 cup plain yogurt

1 tbsp Garam Masala

1 tsp paprika

0.5 tsp ground cinnamon

1 tsp salt

1 tsp ginger grated

1 tsp garlic grated

Cashew puree:

1/4 cup cashews , roasted, unsalted (~20 cashews)

1/3 cup water

Onion paste into food processor:

2 large onions cut up roughly

8 large garlic cloves , peeled

0.5 inch piece ginger 

Fry spice mix (low heat):

0.5 tsp ground turmeric

2 tsp garam marsala 

1 tsp paprika

enough oil to make paste

1 cup chicken stock

5 cardamom pods (green)

1.5 tsp salt 

lentils half cup dry (soak overnight)

Steps:

1. marinade lamb overnight, and soak lentils overnight

2. make the onion paste

3. fry the spice paste then add the onion paste.  cook down.  scrape off the lamb marinate and stir into the paste mix.

4. add lentils, chicken stock, cardomom pods, salt and bring to boil

5. preheat oven to 190C

6. put the lamb shoulder into the cast iron pot.  pour contents from frypan to submerge the lamb

into oven at 190 C for 1.5 hours

then add cashew puree

then 160 C for 30 mins (or 45 mins)