Lamb Korma Recipe
Lamb cooked in a creamy Cashew sauce with Chef’s special spices
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Ingredients
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Main Ingredients
Spices
Other Ingredients
Method
Preparation
- 1
Soak Cashews
Soak the cashews in warm water for at least 2 hours. Drain and set aside.
- 2
Prepare Lamb
Cut the lamb shoulder into 1.5-inch cubes and set aside.
Cooking
- 3
- 4
Add Lamb and Spices
Add the cubed lamb to the pot and brown on all sides, about 8-10 minutes. Stir in the garam masala, turmeric, coriander, cumin, chili powder, and salt. Mix well to coat the lamb with the spices.
- 5
Add Tomato Puree and Yogurt
Stir in the tomato puree and yogurt, mixing until well combined. Cook for another 5 minutes, allowing the flavors to meld.
- 6
Blend Cashew Sauce
In a blender, combine the soaked cashews and 1 cup of water. Blend until smooth and creamy.
- 7
Combine and Simmer
Pour the cashew sauce into the pot with the lamb. Stir well to combine, cover, and simmer on low heat for about 45 minutes to 1 hour, or until the lamb is tender.
- 8
Garnish and Serve
Once cooked, taste and adjust seasoning as needed. Garnish with fresh cilantro before serving. Serve hot with rice or naan.