Lamb Korma Recipe

Combine the yogurt, ginger paste, garlic paste, ground coriander, 1 tsp kosher salt and 1/2 tsp black pepper in a large bowl. Add the lamb cubes and toss to coat. Cover and refrigerate for at least 2 hours, preferably overnight.

Soak the cashews in 1/4 cup warm water for 20–30 minutes until softened. Drain, reserving a tablespoon of the soaking liquid.

In a small skillet over medium heat, dry-toast the green cardamom pods and cloves for 1–2 minutes until aromatic, then remove from heat to cool slightly.

In a blender or food processor, combine the soaked cashews, reserved soaking liquid, finely chopped onion (use half here; reserve the other half for cooking), whole garlic cloves, fresh ginger piece, toasted cardamom and cloves, ground cumin, ground fennel (if using) and turmeric. Add 1–2 tablespoons of water if needed and blitz to a smooth, thick paste. Scrape down sides and process until silky — this is the korma paste.

Heat 2 tablespoons ghee or oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add bay leaves and cinnamon stick and cook for 30 seconds until fragrant.

Add the remaining finely chopped onion and sauté, stirring frequently, until deep golden brown and softened (about 10–12 minutes). Reduce heat if onions brown too quickly. This soft, slightly caramelized onion is essential to the sauce's silkiness.

Stir in 1 teaspoon ground cumin and 1/2 teaspoon red chili powder; cook 30 seconds to bloom the spices. Add the tomato paste and cook another 1 minute to remove rawness.

Add the marinated lamb (with any accumulated yogurt) to the pot in batches, searing pieces briefly (1–2 minutes per side) to color the exterior. Work in batches if needed so pieces brown rather than steam. Return all lamb to the pot.

Lower heat to medium-low. Stir the prepared cashew-onion spice paste into the pot so it coats the lamb. Add 300 ml water or stock, 1 tsp salt (adjust later), and 1/2 tsp smoked paprika for smoky depth. Stir to combine, scraping any fond from the bottom of the pot.

Bring to a gentle simmer, then cover with a tight-fitting lid and cook low and slow for 1.5–2 hours, stirring every 20–30 minutes and checking liquid level. If the sauce reduces too quickly, add up to 100 ml more water in 50 ml increments. The lamb should become very tender and the sauce thick and silky.

About 20 minutes before the end of cooking, taste and adjust salt and heat. Stir in 1/4 cup heavy cream or evaporated milk and 1/4 tsp freshly ground black pepper to enrich the sauce. Cook uncovered for final 10–15 minutes to achieve desired consistency.

Remove bay leaves and cinnamon stick. If you want an extra layer of smoke, briefly hold a lit piece of charcoal (or a small piece of smoldering cinnamon/bay) in a metal spoon over the pot and drizzle 1/2 teaspoon ghee over it, then cover immediately for 2–3 minutes to capture the smoke (optional).

Stir in chopped cilantro and top with fried onion rings if using. Let rest for 5 minutes before serving.

Serve the lamb korma hot with fermented roti or naan and a fresh onion salad.