Erica's go-to lamb curry

Erica often garnishes her curry with onions fried in oil and a knob of butter.

Masala

½ cup	Cashew nuts, raw
3	Garlic cloves, roughly chopped
2 Tbsp	Fresh ginger, chopped
1 tsp	Ground cumin
1 tsp	Garam masala (Main)
1 tsp	Turmeric
1 tsp	Chilli powder
1 Tbsp	Tomato paste
2	Vine-ripened tomatoes, roughly chopped

Lamb

3 Tbsp	Vegetable oil
3	Onions, sliced
1 tsp	Sea salt
1 kg	Lamb shoulder chop (Main)
3	Cardamom pods, whole
1	Cinnamon stick
1 ¼ cups	Water
½ cup	Cream
1	Sea salt, extra

Directions

1. Place all the masala ingredients in a food processor and blend to a smooth paste.
2. Heat oil in a large casserole and cook onions seasoned with salt for eight minutes or until tender and golden. Add masala paste and cook for four minutes, until fragrant, stirring frequently.
3. Cut each lamb chop into two long pieces through the natural join. Add to pan, stirring to coat in the spice paste.
4. Lightly crush cardamom and add to lamb with remaining ingredients.
5. Season with salt, mix well, cover and cook over a very low heat for one hour, stirring occasionally.
6. Uncover and simmer for 25 minutes, stirring occasionally, until lamb is very tender and sauce reduced.
7. Garnish with coriander leaves.