Lamb Kurma Recipe
Recipe information
Make Lamb Kurma in just 1h 30m. Lamb cooked with delicious almonds, cashews, saffron and spices.
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Ingredients
Ingredients
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. Brown the Lamb
Add the marinated lamb to the pot with the browned onions. Sauté for about 10 minutes until the lamb is browned on all sides.
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.
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