Lamb Korma
This lamb korma made with cashew nuts and aromatic spices is a delicious dinner recipe. The entire family is going to love this, guaranteed!
Table of Contents
Ingredients needed
Full recipe with ingredient list and quantities can be found below in the recipe card.
- Lamb: I prefer using boneless lamb but any cut of lamb that requires low, slow cooking is suitable. Lamb neck, shoulder, leg of lamb or sliced lamb shanks will work well.
- Cashew nuts: Korma is a cashew nut-based curry. I use whole cashew nuts that I soak in boiling water before blending into a smooth cream.
- Plain yogurt: I use Greek yogurt but any plain yogurt can be substituted.
- Spices: I use Garam Masala, cardamom, cinnamon, paprika, turmeric, salt and pepper. Use any Indian spices you have. A good curry powder will also be delicious.
- Aromatics: Onion, ginger and garlic.
- Stock/Water.
- Sugar.
How to make Lamb Korma
- Marinate the lamb: Combine plain yogurt, spices, a squeeze of lemon juice and a generous pinch of salt and pepper in a large mixing bowl. Add lamb and mix to coat the lamb with the marinade. Cover and allow to marinate for at least an hours, preferable overnight in the fridge.
- Make the curry: In a large pot/Dutch oven, heat ghee/butter and add onions. Cook until the onions are soft and translucent then add the ginger, garlic and spices. Cook until the pot is dry. Add the lamb with all its marinade and stock/water. Add a pinch of sugar and bring to a simmer. Reduce the heat, cover and allow to cook for 1-2 hours until the lamb is tender and the sauce has reduced slightly. Give the curry a stir every 20-30 minutes and add more stock/water if the sauce is becoming too thick.
- Finish and serve: When the curry is cooked, season to taste with salt, pepper and lemon juice if necessary. Serve with rice, naan bread or side dishes of your choice.
What to serve with curry
Curry recipes
- Creamy Mughlai chicken curry
- Creamy shrimp curry
- Cauliflower korma curry
- Easy weeknight chicken curry
Lamb Korma
This lamb korma made with cashew nuts and aromatic spices is a delicious dinner recipe. The entire family is going to love this, guaranteed!
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Calories: 442kcal
Servings: 8
Ingredients
For the marinade
- 1.5 kg (3lbs) boneless lamb stew meat cubed
- 2 cups plain yogurt
- 1 tbsp Garam Masala
- 1 tsp ground cinnamon
- 1 tsp paprika
- ½ tsp cardamom
- 1 tsp salt
- ½ tsp pepper
- 1 tsp ginger crushed
- 1 tsp garlic crushed
For the curry
- 1½ cups cashew nuts soaked in 2 cups boiling water
- 2 tbsp ghee/butter
- 2 onions finely chopped
- 2 tsp garlic crushed
- 1 tsp ginger crushed
- 1 tbsp Garam Masala
- ½ tsp ground cardamom
- 1 tsp turmeric
- ½ tsp cinnamon
- 1-2 cups stock/water
Instructions
- 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.
Nutrition
Calories: 442kcal | Carbohydrates: 14g | Protein: 49g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 125mg | Sodium: 439mg | Potassium: 829mg | Fiber: 2g | Sugar: 5g | Vitamin A: 142IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 5mg
