For the lamb to be real tender; place the pieces of lamb in a pressure cooker and add the 3 cloves of garlic, and the 1/2 inch piece of ginger. Add a pinch of turmeric and 1 tsp of coriander and fill the cooker with water until the lamb is covered. Sprinkle some salt and cook it on medium heat for about 10 whistles. This makes the lamb reallllllyyyy soft! It almost falls apart - it gets that tender. Once the pressure is gone, seperate the lamb from the lamb stock and set aside

In a grinder, blitz the cashew nuts with the cooked garlic cloves and ginger. Pour a few tbsps of the stock and 3 tbsp of coconut milk and grind until the cashew nuts are well ground and you end up with a thick creamy mixture

In a wide non-stick pan, add the cumin and fennel seeds to some heated oil. Next add the green chillies, garlic and ginger pastes and the onions and saute until the onions are soft. Add 1/2 tsp of tumeric, followed by the coriander and the chilli powder and the garam masala powder. Stir and cook until the smell of the masala is cooked through

Every Korma needs a good gravy, so I poured the lamb stock and let it cook to form a gravy. Cook this on medium heat for 10 minutes. I kept pouring the stock as the gravy in the pan was cooking down. Add a little salt, you might not need a lot because the stock will already have some salt in it

The cooked lamb pieces go in next, stir well and give it a few minutes to linger in the gravy and absorb all the flavours. Then the creamy cashew nut mixture goes in. Stir well and allow this to cook for 10 minutes on low. If you have any left over lamb stock pour that in if the gravy is really thick

Serve immediately with some steamed rice