Step 1

Add the chopped lamb to a large bowl and set aside.

Step 2

Add the cashew nuts to a food processor and pulse to break them up. Add the tomato paste, garlic, ginger, and seasonings. Add salt and pepper to taste and pulse to form a thick paste. If it is too thick, add a couple tablespoons of water to thin it just slightly.

Step 3

Mix the paste in a small bowl with the yogurt.

Step 4

Spoon the marinade over the chopped lamb and mix well. Cover and refrigerate at least 1 hour to let the flavors develop and tenderize the meat. You can leave it overnight to develop even more flavor.

Step 5

When you’re ready to cook, heat the oil in a large pan.

Step 6

Add the peppers and onion and cook them down for 5 minutes to soften.

Step 7

Add the lamb with all of the marinade (Korma sauce) along with the chicken or beef stock. Stir and cook for 60 minutes, stirring here and there, or until the lamb is tender to your liking. Add a bit more stock or water if it becomes to dry.

Step 8

Stir in the heavy cream or coconut milk and simmer for 10 more minutes. You can simmer longer if you’d like to let the flavors develop more.

Step 9

Garnish with fresh chopped herbs, spicy red chili flakes, and cashews to serve.