Lamb Shahikorma

In the U.S. I had the best Indian food of my life. I've never had Indian food in London though, which I've heard is world class. One of the dishes that absolutely stole my hear was Lamb Shahikorma. The best lamb Shahikorma came from this place on 96th street (near east Harlem) in NYC. I don't remember the name of the place though.. Back here in Helsinki I've tried to recreate that dish from memory, and now found the best combo. Here it is.

Marinade
Cashews - 125grams + another bag for garnish
Garlic  - 4 cloves
Ginger, minced - 2 tablespoons
Water

Put all ingredients (except the water) in a food processor. Add water according to need until it becomes a granual paste, looks a little bit like porridge. Pour the mixture over the cubed lamb, buy about 150grams/person.  I often use paahtopaisti, but any "lower quality" lamb will do because  of the long cooking time.
 
Let the lamb marinate for at least 1h, however over night is preferred though.

The Sauce

Oil 

Vindaloo Curry paste - 2tbs

Whole cloves - 4 to 6 / or 1tsp powdered (Neilikka)
Cinnamon stick -- 1-inch piece

Heavy cream - 2dl (vispi kerma)
Water - as needed
Garam Masala - 1-2tbs 

Once the lamb has marinated, put some vegetable (or rypsi) oil in a pan, add 1-2tbs of Vindaloo curry paste. Vindaloo curry paste can be bought from any better grocery store. You want to fry the paste because that way the spices get into the oil and makes the heat soft. If you like heat, use 2tbs, if you're not a big fan, use 1tbs or less. Add one cinnamonstick and the cloves to the oil. Keep frying for a minute or so. 

Add the lamb with all the marinade to the pan, fry it for about 4-5min. Then add the heavy cream and water. Please don't ever use "Ruokakerma" that stuff should be banned from the face of the earth. If you want less fat, use less cream and more water. Finally, add the Garam Masala spice and let the whole thing simmer for 1-1,5h. Finish the Shahikorma by adding another bag of whole cashews.

Serve with Basmati rice, and garnish with fresh cilantro and red chili.