Lamb Korma
User Reviews
4.5
Lamb Korma
Description
This Lamb Korma recipe starts by marinating boneless lamb cubes in a mixture of yogurt and warm spices like garam masala, cinnamon, paprika, cardamom, ginger, and garlic. The yogurt helps tenderize the meat while infusing it with spice. The malted lamb is cooked with a smooth paste made from soaked cashews, along with sautéed onions, garlic, and spices cooked in ghee or butter. Simmering all ingredients together for one to two hours develops tender meat and a thick, creamy sauce.
The dish has a gentle, sweet-spiced flavor characteristic of korma, with nuanced cardamom and cinnamon notes. The cashew paste adds body and richness without overpowering the lamb. It pairs well with rice or flatbreads as a satisfying main course.
Ingredients
For the marinade
- 1.5 kg (3lbs) lamb stew meat cubed, boneless
- 2 cups PLAIN yogurt
- 1 tbsp garam masala
- 1 tsp ground cinnamon
- 1 tsp paprika
- ½ tsp cardamom
- 1 tsp salt
- ½ tsp black 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 or butter
- 2 onion 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 or 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Calories | 442kcal | 22% |
| Carbohydrates | 14g | 5% |
| Protein | 49g | 98% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 125mg | 42% |
| Sodium | 439mg | 18% |
| Potassium | 829mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 142IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 103mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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