Ingredients
- Onion Paste:
- 2 large onions, cut into 1cm (1/2″) squares (brown or yellow)
- 8 large garlic cloves, peeled and halved
- 4 cm (1.5″) piece ginger, peeled and sliced 3mm (0.2″) thick
- Cashew Puree:
- 1/4 cup cashews, roasted and unsalted (~20 cashews)
- 1/3 cup water
- Lamb Korma:
- 3 tbsp ghee (or unsalted butter)
- 800g (1.6 lb) lamb shoulder, trimmed of excess fat and cut into 4–5 cm (2″) cubes
- 1/2 tsp ground turmeric
- 2 1/2 tsp ground ginger
- 5 1/2 tsp garam masala
- 1 tsp kashmiri chili powder (or smoked paprika + cayenne)
- 2 cups chicken stock (low-sodium)
- 10 cardamom pods (green), lightly crushed, wrapped in muslin or cheesecloth
- 2 cinnamon sticks
- 4 tsp white sugar
- 1 1/2 tsp kosher salt
- 1/2 cup coconut cream (full-fat)
- 1/2 cup cream (full-fat, thickened/heavy, pure, etc.)
- For Serving:
- Basmati rice (or any white rice of choice)
- Naan (optional, for dunking)
- Chopped cashews (optional garnish)
- Coriander/cilantro leaves, roughly chopped (optional garnish)
Instructions
- Prepare the Onion Puree: Place the onion, garlic, and ginger into a tall container that fits the head of a stick blender. Blitz until smooth, about 5-10 seconds. Scrape into a bowl and set aside.
- Make the Cashew Puree: In the same container, blitz the cashews and water with the stick blender until smooth, about 10 seconds. Set aside.
- Preheat the Oven: Preheat the oven to 180°C (350°F) (160°C fan-forced).
- Cook the Onion Puree: In a 24 cm (10″) oven-proof pot, heat ghee over high heat. Add the onion puree and cook for 8 minutes, stirring regularly, until the puree has reduced by half. Do not let it caramelize.
- Cook the Lamb: Add the lamb and reduce the heat to medium-high. Stir until the meat turns from red to light brown (don’t try to brown the meat).
- Prepare the Sauce: Add the turmeric, ground ginger, garam masala, and kashmiri chili powder. Stir through. Pour in the chicken stock, ensuring it barely covers the meat. Add the cardamom pod sachet and cinnamon sticks, then stir. Bring to a simmer, cover, and transfer the pot to the oven.
- Slow Cook: Cook in the oven for 1 1/2 hours. Stir in the cashew puree, cover, and return to the oven for another 30 minutes. The sauce should thicken, and the lamb should be tender and pull apart easily with a fork.
- Finish the Sauce: Place the pot on low heat. Add the sugar, salt, coconut cream, and cream. Stir well and simmer for 2 minutes.
- Serve: Serve the lamb korma over basmati rice, topped with chopped cashews and coriander/cilantro leaves, if desired. Naan on the side is highly recommended for dunking!
Notes
- If you can’t find Kashmiri chili powder, smoked paprika with a pinch of cayenne works as a good substitute for a similar color and heat profile.
- For a richer flavor, you can add a bit more cream or coconut cream depending on your preference.
- This dish pairs wonderfully with naan and steamed basmati rice. You can also serve it with a cucumber raita for a cooling effect.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Oven-baked, Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 625
- Sugar: 7g
- Sodium: 580mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 53g
- Cholesterol: 155mg
