Lamb Kurma Recipe
Lamb cooked with delicious almonds, cashews, saffron and spices.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Nuts
Soak the blanched almonds and cashews in warm water for 30 minutes. Drain and blend to a smooth paste with a little water; set aside.
- 2
Marinate the Lamb
In a bowl, combine the lamb cubes with yogurt, garlic, ginger, turmeric, ground coriander, ground cumin, red chili powder, and salt. Mix well, cover, and marinate for at least 1 hour (or overnight in the refrigerator for best results).
- 3
Cook the Onions
In a heavy-bottomed pot, heat the cooking oil over medium heat. Add the chopped onions and sauté until they are golden brown.
- 4
- 5
Add Pureed Tomatoes
Stir in the pureed tomatoes and cook for 5-7 minutes until the mixture thickens.
- 6
Add Nut Paste and Cook
Once the tomato mixture thickens, add the blended nut paste and saffron. Stir well to combine. Cover and simmer on low heat for about 30-40 minutes until the lamb is tender.
- 7
Final Touches
Taste and adjust seasoning with salt if necessary. If the curry is too thick, add a little water to achieve the desired consistency.
- 8
Serve
Garnish with freshly chopped cilantro before serving. Enjoy with naan or steamed rice.
