Curry

Lamb Korma Curry

Slow cook lamb tender, in a creamy and rich cashew and coconut curry with aromatic Indian spices. This Lamb Korma is an Indian inspired curry that's easy to settle for and filled with deliciously tender lamb, simmered in a rich cashew, coconut cream and aromatic spices sauce. It is a curry with a mild spice and a bit of sweetness, making it a family-friendly dish that's packed with flavor but not too hot. Serve with fluffy basmati rice and warm naan bread to make one ultimate cozy dinner.

Lamb Korma Curry

Instructions

  1. Using a blender or stick blender, puree the onions, garlic and ginger. Set aside.
  2. Mix the cashews and water together to make a smooth mixture. Set aside.
  3. In a large Dutch oven or heavy pot, melt the ghee over medium-high heat. Include the onion mixture and cook, stirring often, until reduced and softened, 8 minutes.
  4. Add the lamb and fry until it turns red to light brown.
  5. Add in garam masala, turmeric, ground ginger and Kashmiri chilli powder and stir till it releases all its fragrance.
  6. Add the chicken stock and cardamom pods and cinnamon sticks. Bring to a simmer.
  7. Cover and bake at 350°F (180°C) for 1½ hours.
  8. Add cashew puree, cover and cook for another 30 minutes until the lamb is fork tender and the sauce has thickened.
  9. Set over a low heat. Add the sugar, coconut cream, heavy cream, and salt. Cook slowly for 2 minutes.
  10. Remove cinnamon sticks and cardamom pods (if using). Serve hot over basmati rice, with naan bread and garnish with fresh cilantro.