The spice profile is more inspired by the Central Asian stews. The spices used, like cinnamon, mace, nutmeg and peppercorns create a depth of flavour and enhance aroma rather than make the curry hot.
A whole lot of coriander goes too in this cashew curry which makes the colour golden green, quite different from the red and dark brown curries that we are used to in other parts of South Asia. The resulting curry is heartwarming, aromatic and moorish – just the kind of food you would crave on a cold autumn/winter evening. Any bread that can soak up the comforting broth would go great with this korma but naan is definitely the best pairing.
1 medium onion, sliced
1 inch piece ginger
4 cloves garlic
5-6 Black peppercorns
Seeds from 4 green cardamoms
1 Cinnamon Stick
1/2 teaspoon mace
A tiny piece nutmeg
1/2 teaspoon turmeric
1 teaspoon coriander powder
1 teaspoon cumin Powder
Salt to taste
1 cup thick yogurt
1+1/4 cup cashews
Olive or sunflower oil
A small bunch fresh coriander leaves
This Is What You Do:
Remove from oil with a slotted spoon. Set aside.
Add meat to the oil with cinnamon stick, green cardamoms, black peppercorns, mace and nutmeg. Fry on medium low heat for 4-5 minutes or till the meat is golden on the outside.
Add fried onions, garlic, ginger, cumin powder, coriander powder, turmeric,salt, yogurt and 1 cup cashews to an electric blender. Blend to make a smooth paste.
Add the cashew paste to the pan with the meat. Cook on medium high heat till the masala separates from oil.
Add 2 cups of water for mutton and 1 cup for chicken. Cover the pan and cook on low heat till the meat is completely done and quite tender. Add more water if the gravy is too thick. Cook another 2-3 minutes.
Garnish with fresh coriander leaves and remaining 1/4 cup cashews.
Serve hot with naan or pulao rice.