Lamb korma curry

Bahan-bahan (4 porsi)

• 2 large onions (, cut into 1cm/1/2" squares (brown or yellow))
• 8 large garlic cloves (, peeled, halved)
• 4 cm/ 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)
• 800 g / 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))