Heat the oil in a frying pan and fry the sliced onions for 2 minutes, add the Patak's Korma Paste together with the diced lamb and fry for 3 minutes until the meat is sealed. Sprinkle in some water and stir.
Add the ground cashew nuts and water and cook for a further 3 minutes.
Cover and simmer on a low heat for 20 - 25 minutes or until the lamb is cooked through (adding a little more water if necessary).
Finally stir in the cream and heat gently for a further 2 minutes.
Garnish with the fresh coriander and serve with rice and naan breads
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