Why You’ll Love This Recipe

Lamb Korma is a perfect balance of creamy, spicy, and savory flavors. The lamb soaks up all the delicious spices during the marinating process, making each bite tender and full of flavor. The combination of cashews, coconut, and ghee creates a rich, smooth sauce that adds depth and luxury to the dish. It’s a wonderful choice if you’re looking to elevate your curry game and treat yourself or your guests to something truly special. It’s indulgent, yet easy to make!

Ingredients

• 1 1/2 pounds lamb, cubed
• 1 cup plain yogurt
• 1 teaspoon cinnamon
• 1 teaspoon paprika
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon chili pepper
• 1/2 teaspoon turmeric

For the sauce:

• 1/2 cup cashews
• 1 small onion, thinly sliced
• 1 inch ginger, sliced
• 2 1/3 cups warm water, divided
• 2 tablespoons butter or ghee
• 2 bay leaves
• 1 teaspoon coriander
• 5 whole cardamom pods, bruised
• 1 small cinnamon stick
• 5 cloves garlic, sliced
• 1 1/2 tablespoons shredded coconut

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Marinate the Lamb: In a bowl, combine the cubed lamb with the plain yogurt, cinnamon, paprika, ground ginger, salt, pepper, chili pepper, and turmeric. Stir to coat the lamb evenly, then cover and let it marinate in the refrigerator for at least 30 minutes (or overnight for more intense flavor).
2. Prepare the Sauce: In a small bowl, soak the cashews in 1/3 cup of warm water for 10 minutes. Once softened, blend the cashews and their soaking water into a smooth paste. Set aside.
3. Cook the Aromatics: In a large pot or Dutch oven, heat the butter or ghee over medium heat. Add the sliced onions and cook for about 5-7 minutes until they are softened and golden.
4. Add the Spices: Stir in the ginger, bay leaves, coriander, bruised cardamom pods, cinnamon stick, and garlic. Sauté for 2-3 minutes, allowing the spices to release their flavors.
5. Cook the Lamb: Add the marinated lamb to the pot and cook for 5-7 minutes, browning the meat on all sides. The lamb should be partially cooked but not fully browned.
6. Add the Cashew Paste: Stir in the cashew paste and 2 cups of warm water. Bring the mixture to a simmer, then cover and cook for 45 minutes to 1 hour, or until the lamb is tender and the flavors have melded together.
7. Add Shredded Coconut: Once the lamb is cooked, stir in the shredded coconut and simmer for an additional 5 minutes to combine all the flavors.
8. Serve: Once the sauce is thickened and the lamb is tender, remove from heat. Serve the Lamb Korma hot with basmati rice, naan, or your favorite Indian flatbread.

Servings and Timing

• Servings: 4-6
• Prep time: 15 minutes (plus marinating time)
• Cook time: 1 hour
• Total time: 1 hour 15 minutes

Variations

• Vegetarian Version: For a vegetarian option, substitute the lamb with paneer or a mix of vegetables such as cauliflower, potatoes, or peas.
• Spicy Version: If you prefer more heat, add extra chili pepper or a pinch of cayenne pepper to increase the spice level.
• Nuts: If you don’t have cashews, you can substitute them with almonds or other nuts for a different flavor in the sauce.

Storage/Reheating

• Storage: Leftover Lamb Korma can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, warm it in a skillet over medium heat, adding a splash of water or stock to loosen the sauce if needed. You can also microwave it in 1-minute intervals.

FAQs

1. Can I use a different cut of lamb for Lamb Korma?

Yes, you can use other cuts of lamb, such as lamb shoulder or lamb stew meat. Just ensure the meat is cut into bite-sized pieces and cooked long enough to become tender.

2. Can I use canned coconut milk instead of shredded coconut?

Yes, canned coconut milk can be used as a substitute for shredded coconut. Just add it in place of the shredded coconut at the end of the cooking process for a creamy sauce.

3. How do I make the Korma sauce thicker?

To thicken the sauce, allow it to simmer uncovered for a few more minutes to reduce the liquid. Alternatively, you can add a little more ground cashew paste or a teaspoon of cornstarch mixed with water.

4. Can I make Lamb Korma ahead of time?

Yes, Lamb Korma tastes even better the next day as the flavors have more time to develop. You can make it a day ahead, store it in the refrigerator, and reheat it when ready to serve.

5. Is Lamb Korma spicy?

While Lamb Korma has a mild to medium level of spice, it’s more about the rich, aromatic flavor than intense heat. You can adjust the chili pepper level to suit your taste.

6. Can I freeze Lamb Korma?

Yes, Lamb Korma can be frozen. Let it cool completely before transferring it to an airtight container or freezer bag. It will keep in the freezer for up to 2 months. Reheat thoroughly before serving.

7. Can I use coconut oil instead of butter or ghee?

Yes, you can substitute coconut oil for butter or ghee. It will add a slightly different flavor, but it will still work well in the dish.

8. Can I use ground spices instead of whole cardamom and cinnamon sticks?

Yes, you can use ground cardamom and cinnamon powder if you don’t have whole spices. Use about 1/2 teaspoon of ground cardamom and 1/2 teaspoon of ground cinnamon as substitutes.

9. Can I add vegetables to Lamb Korma?

Yes, vegetables like potatoes, peas, or bell peppers can be added to the dish for extra texture and flavor. Just add them when you add the lamb and let them cook along with it.

10. What should I serve with Lamb Korma?

Lamb Korma pairs wonderfully with basmati rice, naan, or paratha. You could also serve it with a side of raita or a simple cucumber salad to balance the richness of the curry.

Conclusion

Lamb Korma is a rich, flavorful dish that combines tender lamb, a creamy, nutty sauce, and a perfect blend of spices. This comforting curry is perfect for special occasions or for when you want to treat yourself to a luxurious meal. With its aromatic spices and smooth, velvety sauce, this Lamb Korma recipe is sure to become a favorite in your kitchen. Serve it with rice or naan to make it a satisfying and indulgent meal.

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