recipetineats4.9
Lamb korma curry
Recipe video above. In stark contrast to bold spicy curries like Vindaloo, Lamb Korma is creamy, nutty and gently spiced. It's easy to love and so family-friendly, I call it the "other butter chicken"! Slow cooked until the meat is fall-apart tender, I particularly love the subtle cashew flavour in the sauce from the pureed cashews, and the distinct flavour that lamb adds to sauce.* Oven method yields the best flavour but see note 8 for slow cooker, instant pot and pressure cooker methods. Super handy, and I was very happy with it!
👥 4 Servings⏱️ Prep & Cook: 2h 50m⏳ Prep: 20 min🔥 Cook: 2h 30m👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●oven
- ●pot
📝 Preparation Steps
1
Onion puree – Place the onion, garlic and ginger into a tall container that fits the head of a stick blender. Blitz until smooth – about 5 to ⏱️ 10 seconds. Scrape into a bowl, set aside.
2
Cashew puree - In the same jar, while covering the mouth of the jar with your hand (to prevent flying cashew comets), blitz the cashews and water with the stick blender until smooth, about ⏱️ 10 seconds. , Set aside.
3
Preheat the oven to 180°C/350°F (160°C fan-forced).
4
Reduce onion puree – Melt and heat ghee in a ~24 cm/ 10" oven-proof pot over high-heat. Cook the onion puree, stirring regularly, for ⏱️ 8 minutes until it has reduced by half. Don’t let it caramelise.
ghee ((Note 1), or unsalted butter)3 tbsp
5
Add lamb, reduce to medium-high heat then stir until the meat changes from red to light brown. Don’t try to brown the meat (it won't happen).
6
Sauce - Add turmeric, ground ginger, garam marsala and kashmiri chilli, then stir through. Pour in the stock (the liquid should just barely cover the meat). Add cardamom pod sachet and cinnamon sticks, then stir. Bring to a simmer, cover with a lid then transfer to the oven.
cinnamon sticks2
7
Slow cook – Cook for 1 1/⏱️ 2 hours. Stir in Cashew Puree, put the lid back on then return to the oven for another ⏱️ 30 minutes. The sauce should have thickened to a creamy consistency and lamb should be tender end to pull apart with forks with no effort. (Note 6)
8
Creamy sauce - Place the pot on a low heat. Add the sugar, salt, coconut cream and cream, then stir. Simmer for ⏱️ 2 minutes, then you’re done!
9
Serve over basmati rice with a sprinkle of cashew nuts and coriander, if desired. Naan for dunking highly recommended!
Basmati rice (or other plain white rice of choice)Naan (, for dunking! (optional))
Nutrition Facts
calories
604 kcal
fat Content
44 g
serving Size
1 serving
fiber Content
5 g
sugar Content
8 g
sodium Content
1012 mg
protein Content
33 g
cholesterol Content
143 mg
carbohydrate Content
23 g
saturated Fat Content
26 g
unsaturated Fat Content
13 g
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