Best Lamb With Cashew Nut Curry Korma Recipes

LAMB KORMA

Lamb Korma image

Learn how to make this irresistible creamy and mild lamb korma curry. Make this classic British Indian recipe at home today.

Provided by Michelle Minnaar

Categories Curry

Time 2h15m

Number Of Ingredients 15

Ingredients

30ml (1 tbsp) ghee
800g (2lbs) lamb shoulder, cubed
30ml (2 tbsp) ground turmeric
500ml (2 cups) curry base sauce
30ml (2 tbsp) vegetable oil
3 garlic cloves, peeled and crushed
2.5cm (1in) fresh ginger, grated
1 cinnamon stick
4 green cardamom pods, crushed
45ml (3 tbsp) sugar
50g (½ cup) ground almonds
100g (3oz) creamed coconut
15ml (1 tbsp) garam masala
125ml (½ cup) single cream
60ml (4 tbsp) cilantro, for garnishing

Steps:

Heat the ghee in a large ovenproof casserole.
Cover the lamb with turmeric and brown on all sides in the casserole.
Pour in the curry base sauce, stir and cover with a lid.
Simmer on low heat until the meat is cooked and tender. In this case, it took about 90 minutes. Set aside.
Heat the oil in a large frying pan.
Fry the cinnamon and cardamom until their aromas are released.
Add the garlic and ginger and gently fry everything for 2 minutes.
Pour the cooked lamb and its sauce into the pan and stir.
Add the sugar, almonds and coconut to the curry.
Stir and let the curry simmer slowly for 10 minutes.
Pour in the cream and garam masala. Stir well and let it simmer for another 5 minutes.
Garnish with cilantro and serve with rice, naan and your favourite Indian side dishes.

Nutrition Facts : Calories 4809 calories, Sugar 174 g, Sodium 34673.4 mg, Fat 263.6 g, SaturatedFat 113.8 g, TransFat 0 g, Carbohydrate 523.9 g, Fiber 3.7 g, Protein 91.6 g, Cholesterol 282.1 mg

LAMB KHORMA

Lamb Khorma image

Categories Milk/Cream Food Processor Ginger Lamb Onion Sauté Dinner Cashew Chill Cardamom Cumin Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 20

Ingredients

2 1/2 lb boneless lamb leg, cut into 1 1/2-inch cubes
Salt as needed
Ground white pepper as needed
1 1/2 cups plain yogurt
2 tbsp minced ginger root
1 tbsp minced garlic
2 tsp ground cardamom
12 oz cashew nuts
1/4 cup ghee (see tips, below) or canola oil
3 cups small-dice yellow onion
1 tsp ground cumin
1 tsp ground cardamom
1 tsp ground fennel
2 tbsp ground coriander
6 Thai bird chiles, chopped, or to taste
1/3 cup chopped cilantro stems
1 cup heavy cream
Salt to taste
1/2 cup chopped cilantro leaves
1 cup pan-roasted cashews (see, tips below)

Steps:

1. Trim the lamb and cut it into large pieces. Season with salt and pepper and put in a bowl. Add the yogurt, 1 tbsp ginger, the garlic, and cardamom. Stir or toss until the ingredients are evenly distributed and the lamb is coated. Cover and refrigerate for at least 30 minutes and up to 3 hours.
2. Put the cashews in a small bowl and add enough hot water to cover them. Let the cashews soak for 30 minutes and then drain. Grind the drained cashews to a coarse paste in a food processor. Set aside.
3. Heat the ghee or oil in a casserole or Dutch oven over medium heat until it shimmers. Add the onion and sauté until transparent, 6 to 8 minutes. Add the cumin, cardamom, fennel, the remaining ginger, and the coriander. Cook, stirring often until aromatic, about 2 minutes. Add the chiles, cilantro stems, and cashew paste and stir well to be sure that nothing is sticking. Sauté, stirring frequently and adding water a tablespoon at a time if necessary, until the mixture is very aromatic, about 2 minutes.
4. Add the lamb and the yogurt marinade, increase the heat, and stir until the pieces are evenly coated. Once the meat's juices begin to flow, reduce heat to low, cover, and simmer very slowly, stirring occasionally, until the meat is nearly tender, about 1 1/2 hours.
5. Add the cream and continue to simmer until the curry is flavorful and thickened and the lamb is tender, 10 to 15 minutes. Season to taste with additional salt, pepper, or chopped bird chile. Serve garnished with the cilantro leaves and cashews.