Lamb korma curry

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Ingredients

2 large onions (, cut into 1cm/1/2" squares (brown or yellow))
8 large garlic cloves (, peeled, halved)
4cm/ 1.5" piece ginger (, peeled, sliced 3mm/0.2" thick)
1/4 cup cashews (, roasted, unsalted (~20 cashews))
1/3 cup water
3 tbsp ghee ((Note 1), or unsalted butter)
800g / 1.6 lb lamb shoulder ((Note 2), trimmed off excess fat, cut into 4-5 cm / 2" cubes)
1/2 tsp ground turmeric
2 1/2 tsp ground ginger
5 1/2 tsp garam marsala ((Note 3))
1 tsp kashmiri chilli powder ((or smoked paprika + cayenne - Note 4))
2 cups chicken stock/broth (, low-sodium)
10 cardamom pods ((green), lightly crushed, wrapped and tied in muslin or cheesecloth (Note 5))
2 cinnamon sticks
4 tsp white sugar
1 1/2 tsp cooking salt / kosher salt
1/2 cup coconut cream (, full-fat (Note 6))
1/2 cup cream (, full-fat (any type - thickened/heavy, pure etc)(Note 6))
Basmati rice (or other plain white rice of choice)
Naan (, for dunking! (optional))
Cashews finely chopped ((optional sprinkle))
Coriander/cilantro leaves (, roughly chopped (optional garnish))

As published by RecipeTin Eats.

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