Description
- Discover the rich flavors of Creamy Lamb Korma with Cashew Puree and Aromatic Spices in this easy-to-follow recipe
Ingredients
Scale
- For the Onion Paste:
- 2 large onions, chopped into 1/2-inch squares (brown or yellow)
- 8 large garlic cloves, peeled and halved
- 1.5-inch piece of ginger, peeled and sliced thinly
- For the Cashew Puree:
- 1/4 cup unsalted roasted cashews (~20 cashews)
- 1/3 cup water
- For the Lamb Korma:
- 3 tbsp ghee (or unsalted butter)
- 1.6 lb lamb shoulder, trimmed of excess fat and cut into 2-inch cubes
- 1/2 tsp ground turmeric
- 2 1/2 tsp ground ginger
- 5 1/2 tsp garam masala
- 1 tsp Kashmiri chili powder (or smoked paprika and cayenne)
- 2 cups low-sodium chicken stock or broth
- 10 green cardamom pods, lightly crushed, wrapped in cheesecloth or muslin
- 2 cinnamon sticks
- 4 tsp white sugar
- 1 1/2 tsp kosher salt
- 1/2 cup full-fat coconut cream
- 1/2 cup full-fat cream (thickened or heavy cream)
- For Serving:
- Basmati rice (or your preferred white rice)
- Naan bread (optional, for dunking)
- Finely chopped cashews (optional sprinkle)
- Roughly chopped fresh coriander/cilantro (optional garnish)
Instructions
- Make Onion Paste: In a tall container, combine onions, garlic, and ginger. Use a stick blender to blitz everything until smooth (about 5-10 seconds). Transfer the paste to a bowl and set aside.
- Make Cashew Puree: In the same container, add the cashews and water. Blitz until smooth (about 10 seconds). Set aside.
- Preheat the Oven: Preheat your oven to 350°F (or 325°F if using a fan-forced setting).
- Cook Onion Paste: Heat the ghee in a large oven-safe pot over high heat. Add the onion paste and cook, stirring regularly, for about 8 minutes until it reduces by half. Be careful not to let it caramelize.
- Cook Lamb: Add the lamb cubes to the pot. Reduce the heat to medium-high and stir until the lamb changes color from red to light brown. Do not try to brown the lamb further.
- Prepare the Sauce: Add the turmeric, ground ginger, garam masala, and Kashmiri chili powder to the pot. Stir to coat the lamb in the spices. Pour in the chicken stock, ensuring the liquid just covers the lamb. Add the cardamom pods and cinnamon sticks. Stir and bring to a simmer.
- Slow Cook: Cover the pot with a lid and transfer it to the preheated oven. Cook for 1 1/2 hours. After 1 1/2 hours, stir in the cashew puree and return the pot to the oven for another 30 minutes. The sauce should have thickened, and the lamb should be tender enough to easily pull apart with a fork.
- Finish the Sauce: Remove the pot from the oven and place it on low heat. Stir in the sugar, salt, coconut cream, and cream. Simmer for 2 minutes until the sauce is smooth and creamy.
- Serve: Serve the lamb korma over basmati rice, garnished with a sprinkle of chopped cashews and coriander. Add naan on the side for dunking, if desired.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
Nutrition
- Serving Size: 5 servings
- Calories: 700 kcal per serving
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