Lamb Korma
Course – Dinner
Cuisine – Indian
Prep Time – 20 minutes
Cook Time – 2 hours
Marinating time – 1 hour
Total Time – 3 hours 20 minutes
Servings – 8
Calories – 442kcal
Ingredients
- 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.