lamb korma recipe

This lamb korma made with cashew nuts and aromatic spices is a delicious dinner recipe. The entire family is going to love this, guaranteed!

Lamb Korma

1.5 kg (3lbs) boneless lamb stew meat (cubed)

yogurt

tbsp Garam Masala

cinnamon

paprika

cardamom

salt

½ tsp pepper

tsp ginger (crushed)

garlic

cashew nuts (soaked in 2 cups boiling water)

tbsp ghee/butter

onions (finely chopped)

½ tsp ground cardamom

turmeric

stock/water

Combine the lamb with all the marinade ingredients and mix well. Cover and allow to marinate for at least an hour or overnight in the fridge.

To make the curry, soak the cashews in boiling water for 10 minutes then blend until smooth.

In a large pot, heat the ghee/butter and add the onions. Cook until the onions are soft and translucent then add the garlic, ginger and spices. Cook for a minute or two until the pot is dry and the mixture is aromatic.

Add the lamb and all its marinade, stock/water, cashew paste and a pinch of sugar. Bring to a simmer then reduce the heat, cover and simmer for 1-2 hour until the lamb is tender and the sauce has reduced. Stir the sauce every 20-30 minutes and top up with more stock or water if the sauce is getting too thick.

Season with salt, pepper and a squeeze of lemon then serve with your choice of side dishes.

Restaurant style mild, creamy, aromatic lamb korma recipe, that you can easily make at home. Simply pair it with plain rice, chapati or naan. Delicious curry dinner the whole family will love!

tsp Garlic (Garlic paste/grated)

tsp Ginger (Ginger paste/grated)

½ tsp Turmeric

tsp Garam masala

tbsp Yoghurt (Natural plain yoghurt or greek yoghurt)

Salt

(Or brown onions, finely chopped)

tbsp Garlic (Garlic paste

tsp Chilli powder (Or paprika powder

1½ tsp Garam masala

Coriander powder

tbsp Yoghurt (Plain

tbsp Coconut milk (Full fat cream coconut milk)

Water (Add more water if needed)

tbsp Ghee (Or Butter)

Cinnamon stick

Bay Leaves

5-6 Green Cardamom

Cumin seeds

tsp Ginger (Grated ginger or ginger paste)

tbsp Garlic (Grated garlic or garlic paste)

(Or salt

Coriander (Roughtly chopped)

Almond flakes (Toasted)

First, season the lamb with chilli, turmeric, garam masala, grated ginger, garlic, and yoghurt. Mix it well and marinate for at least 15 minutes to 1 hour.

Heat the heavy bottom pan into medium heat, melt the ghee, and drizzle 2 tablespoon of oil. Add bay leaves, cinnamon, cardamom, and cumin seeds. Saute the spices with medium heat and follow with the chopped onions. Once the onions are translucent, add garlic and ginger.

Stir well until the onions are slightly brown, then add turmeric, chilli, garam masala, and coriander powder.

Follow with the marinated lamb pieces, stir well and cook for 2-3 minutes until the meat is sealed. Then pour the water in and bring to to simmer.

Reduce the heat into low-medium heat and stir in the yoghurt and half of coconut milk ( 3 tbsp ). Season with salt. Close the lid and simmer for about 1 hour 30 minutes. Stir occasionally and add more water if needed.

Remove the lid and check the meat with with fork or spoon. If the meat is fall-apart tender, add the rest of coconut milk 3tbsp and cook for another 2-3 minutes.

Make a taste test and adjust salt and water. If the sauce is too thick, add more water, if the sauce need to reduce, cook for few minutes to your desire consistency.

Transfer to serving plate and garnish with coriander and toasted almond flakes. Serve with plain rice, naan or chapati.

Make lamb korma at home with this easy recipe. Aromatic spices and a creamy cashew based sauce create an authentic Indian dish right in your kitchen!

leg of lamb

plain coconut yogurt (*see note)

garam masala

coriander

black pepper

raw cashews (unsalted)

water

ghee (*sub coconut oil if desired)

onion

garlic (minced)

ginger (or freshly minced)

beef broth/stock

Place the lamb in a large bowl. Add the yogurt and remaining marinade spices and mix until well combined. Cover and refrigerate for at least 2 hours up to overnight.

Combine the cashews and boiling water in a bowl and let sit for 10 minutes.

Meanwhile, add the ghee to a large pot or Dutch oven over medium heat. Once hot, add onions and cook until softened, about 7 minutes.

Add the garlic and remaining spices to the pot and stir to combine. Cook for an additional 1-2 minutes until fragrant.

Transfer the cashews along with the water into a blender and blend until smooth and creamy.

Add the lamb along with all the marinade into the pot. Pour in the cashew cream sauce and beef broth. Stir to combine and bring to a boil.

Once boiling, reduce heat to a low simmer, cover the pot and cook for 1 hour and 30 minutes, stirring every 20 minutes or so. (**see note)

Serve with white rice, fresh cilantro and lemon wedges.

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Lamb Korma

Lamb Korma

Top 3 lamb korma recipe recipes from across the web

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Lamb Korma

Lamb Korma

Lamb Korma

The most viewed lamb korma recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine