Lamb Korma Curry
Slow-cooked lamb shoulder in a creamy, gently spiced cashew and coconut sauce. Serve with basmati rice and naan.
By Cookin' Kitchen
- Total: 2 hours 50 minutes
- Servings: 4 servings
Recipe
Lamb Korma Curry
Slow-cooked lamb shoulder in a creamy, gently spiced cashew and coconut sauce. Serve with basmati rice and naan.
Cookin' · https://cookin.club/recipes/lamb-korma-curry
- Prep
- 20 minutes
- Cook
- 2 hours 30 minutes
- Total
- 2 hours 50 minutes
- Servings
- 4
Ingredients
For 4 servings
Onion paste
Cashew puree
Lamb korma
Serving
Instructions
Lamb korma
Step 1: Place the onion, garlic and ginger in a tall container that fits the head of a stick blender. Blend until smooth, about 5 to 10 seconds. Scrape the puree into a bowl and set aside.
Step 2: In the same jar, blend the cashews and water with the stick blender until smooth, about 10 seconds. Cover the mouth of the jar with your hand to prevent the cashews from flying out. Set the puree aside.
Step 3: Preheat the oven to 180°C/350°F (160°C fan-forced).
Step 4: Melt and heat the ghee in an approximately 24 cm/10-inch ovenproof pot over high heat. Add the onion puree and cook, stirring regularly, for 8 minutes, until reduced by half. Do not let it caramelise.
Step 5: Add the lamb, reduce the heat to medium-high and stir until the meat changes from red to light brown. Do not try to brown the meat.
Step 6: Add the turmeric, ground ginger, garam masala and Kashmiri chilli powder, then stir. Pour in the stock; it should just barely cover the meat. Add the cardamom pod sachet and cinnamon sticks, then stir. Bring to a simmer, cover with a lid and transfer the pot to the oven.
Step 7: Cook for 1 1/2 hours. Stir in the cashew puree, replace the lid and return the pot to the oven for another 30 minutes. The sauce should be creamy and thickened, and the lamb should be tender enough to pull apart easily with forks.
Step 8: Place the pot over low heat. Add the sugar, salt, coconut cream and cream, then stir. Simmer for 2 minutes.
Step 9: Serve over basmati rice with chopped cashews and coriander, if desired. Serve naan alongside for dipping.
Notes
Substitutions and storage
Use unsalted butter or unrefined virgin coconut oil in place of ghee.
For 1 teaspoon Kashmiri chilli powder, use 3/4 teaspoon smoked paprika and 1/4 teaspoon cayenne pepper.
If you can’t find garam masala, use Indian curry powder.
The recipe notes say beef chuck, boneless beef ribs or pork shoulder can be used instead of lamb shoulder.
Leftovers keep for 3 days.
Nutrition per serving
- Calories
- 604 kcal
- Fat
- 44 g
- Saturated fat
- 26 g
- Carbohydrates
- 23 g
- Sugar
- 8 g
- Fiber
- 5 g
- Protein
- 33 g
- Sodium
- 1,012 mg
- Cholesterol
- 143 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This lamb korma has tender shoulder in a creamy sauce made with pureed cashews, coconut cream and cream. Gentle spices and a little sugar give the curry its mildly sweet character.
Serve it over basmati rice, with chopped cashews and coriander if you like. Naan is handy for dipping into the sauce.
Ingredients to know
Lamb shoulder is cut into large cubes for slow cooking. Kashmiri chilli powder can be replaced with smoked paprika and cayenne; the recipe notes give the amounts.
Onion, garlic and ginger are blended into a puree, and roasted cashews are blended with water to make a second puree for the sauce.
The sauce combines ghee, chicken stock, coconut cream and cream with turmeric, ginger, garam masala, cardamom and cinnamon.
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