Jul 09 2026
Restaurants›Curry Leaf›Lamb Or Beef Korma Recipe

Lamb Or Beef Korma Recipe

Inspired by Curry Leaf
Time1h 30m
Serves4

Cashews in mild creamy sauce.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Spices

Garnish

Method

Preparation

  1. 1

    Prepare the Ingredients

    Chop the lamb or beef into bite-sized pieces. Finely chop the onion, garlic, and ginger.

  2. 2

    Soak Cashews

    Soak the cashews in warm water for about 30 minutes, then drain and set aside.

Cooking

  1. 3

    Cook the Onions

    In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.

  2. 4

    Add Spices

    Add the garlic and ginger to the pan and cook for an additional 2 minutes. Then stir in the coriander powder, cumin powder, turmeric powder, garam masala, and red chili powder, cooking for another minute until fragrant.

  3. 5

    Brown the Meat

    Add the chopped lamb or beef to the pan. Cook until browned on all sides, about 5-10 minutes.

  4. 6

    Add Coconut Milk

    Pour in the coconut milk and add salt. Stir well to combine, then bring to a simmer.

  5. 7

    Simmer

    Reduce the heat to low and let the korma simmer for 30-40 minutes, stirring occasionally, until the meat is tender.

  6. 8

    Blend Cashews

    In a blender, blend the soaked cashews with a little water until smooth. Add this mixture to the korma and stir well.

Serving

  1. 9

    Garnish and Serve

    Garnish the korma with fresh cilantro and serve with lemon wedges on the side. Enjoy with rice or naan.

More from Curry Leaf