Savory Nut-Crusted Lamb Korma

1. Prepare the Onion Paste

Peel and slice four onions into very thin half-rings. Coarsely chop the fifth onion along with the garlic and ginger, then blend them with four tablespoons of water until you achieve a smooth paste.

2. Fry the Sliced Onions

Heat a film of vegetable oil in a 10–12-inch skillet over medium heat. Add the sliced onions and fry them for about 15–20 minutes until they turn dark brown and crisp. Remove the onions and let them drain on paper towels.

3. Brown the Lamb

In the same skillet with the onion-flavored oil, brown the lamb cubes in batches. Ensure each piece is well-browned before removing them to a platter.

4. Cook the Onion-Garlic-Ginger Paste

Pour the onion-garlic-ginger paste into the skillet and fry it for about 8–10 minutes until it turns a golden brown. Lower the heat and add the ground coriander, cumin, and turmeric, frying for another 1–2 minutes until the spices release their aroma.

5. Add Tomato Sauce and Spices

Add the tomato sauce and cook for an additional minute, then stir in the ground mace, nutmeg, cinnamon, and cloves. Let this mixture cook for about 5 minutes, stirring occasionally to make sure the spices are fully incorporated.

6. Simmer the Lamb

Add half a cup of water, salt, black pepper, cayenne (if using), and the browned meat along with any juices that have collected on the platter. Bring this mixture to a boil, then cover the skillet and let it simmer for 30 minutes.

7. Prepare and Add Nut Paste

Blend the pecan halves and blanched almonds with three tablespoons of water until smooth. After 30 minutes, skim off any excess fat from the top of the skillet if you wish. Stir in the nut paste and sour cream, check the seasoning, and bring the mixture back to a boil. Cover and simmer for another 25–30 minutes until the meat is tender.

8. Garnish and Serve

Peel and crush the cardamom seeds. Garnish the korma with the ground cardamom, chopped parsley, and the fried onions. Serve hot with chapatis.