Description
Rich, mild and creamy restaurant style lamb korma made with tender lamb shoulder pieces cooked in a velvety, spiced cashew sauce.
Ingredients
Scale
- 500 g boneless lamb shoulder (cut into 2 inch pieces)
- 80 g plain yogurt (make sure it’s not sour)
- 1 teaspoon garlic paste
- 1/2 teaspoon ginger paste
- 1/2 teaspoon salt
- 1.5 teaspoon coriander powder
- 1 teaspoon kashmiri chilli powder
- 3/4 teaspoon turmeric powder
- 1/4 teaspoon cumin powder
- 3–4 tablespoon neutral cooking oil (or use ghee)
- 220 g onion (finely chopped)
- 55 g tomato sauce
- 1 cup hot water (plus more if needed)
- 3/4 teaspoon salt (or as needed)
- 30 (~45g) raw cashew nut (soak and grind with 1/3 cup water)
- 1/2 teaspoon garam masala powder
- 1 teaspoon sugar
- 1 teaspoon kasuri methi
- 3 tablespoon heavy cream
- 2 cloves
- 1 small mace twig
- 4 green cardamom
- 1 cinnamon stick
Instructions
- Place the lamb pieces in a large bowl. Add yogurt, ginger paste, garlic paste, salt and all the mentioned ground spices except garam masala. Mix well using hands (wear gloves!) so the lamb is coated very well. Cover the bowl and let marinate, refrigerated for 4 to 6 hours or preferably overnight. Take the marinated meat out of the refrigerator, at least 45 minutes prior to cooking. The closer it is to room temperature, the tender it will cook.
- Heat oil in a heavy pot (3 qt or larger) on medium heat. Add the whole spices and let fry for 5-7 seconds to release flavor.
- Add the chopped onions to oil. Cook them on low medium heat for 5 to 7 minutes until soft, translucent and just turning light brown. Stir as needed while they cook. Do not let them get too dark.
- Lower the heat and add the marinated lamb to the cooking pot. Stir gently for 2-3 minutes so the yogurt does not curdle.
- Raise the heat to low medium. Cook the lamb with the onions for 7 to 10 minutes until all the pink color is gone.
- Add the tomato sauce and salt. Stir well and cook for 3 to 5 minutes until the tomatoes blend into the masala.
- Pour in 1 cup hot water to just cover the lamb. Stir, cover the pot and cook on low for 45 minutes to 1 hour or until the lamb is tender but not falling apart.
- When the lamb is cooked, taste and adjust the salt if needed. Stir in cashew paste, heavy cream, garam masala powder and crushed kasuri methi. Simmer for 5 to 10 minutes.
- Turn off the heat and let the korma rest for 15 to 20 minutes if possible. Serve warm with a little cream on top and a sprinkle of kasuri methi. Pair with naan or cumin rice.
Notes
- Ensure yogurt is fresh and not sour for best flavor.
- Adjust water based on desired sauce consistency.
- Let lamb reach room temperature before cooking for better tenderness.
- Prep Time: 360 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg
Keywords: Lamb Korma, Indian Curry, Restaurant Style Korma