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Korma (Lamb With Cashew-Nut Curry)

Korma (Lamb With Cashew-Nut Curry recipe image
This classic Indian korma features tender lamb cubes simmered in a creamy, aromatic sauce made with cashews, yogurt, and a blend of whole spices. The dish is balanced with the warmth of cinnamon, cloves, and cardamom, finished with fresh coriander and lemon juice. It is a comforting and satisfying main course perfect for family dinners.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1108
Description
This classic Indian korma features tender lamb cubes simmered in a creamy, aromatic sauce made with cashews, yogurt, and a blend of whole spices. The dish is balanced with the warmth of cinnamon, cloves, and cardamom, finished with fresh coriander and lemon juice. It is a comforting and satisfying main course perfect for family dinners.
Ingredients
  • unsalted cashews
  • dried hot red chilies
  • pieces of stick cinnamon
  • cube fresh ginger
  • cardamom seeds
  • whole cloves
  • large garlic cloves, peeled
  • white poppy seeds
  • coriander seeds
  • cumin seeds
  • saffron threads
  • ghee (or melted butter)
  • chopped onion
  • salt
  • unflavored yogurt
  • lamb, cut into 2-inch cubes
  • finely chopped fresh coriander
  • lemon juice
  • boiling water
  • cold water
Directions
  1. 1
    Make the masala: Combine the cashews, chilies, ginger, and cold water in a blender.
  2. 2
    Blend at high speed for 1 minute.
  3. 3
    Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds, and cumin.
  4. 4
    Blend again until the mixture is completely pulverized.
  5. 5
    Set the masala aside.
  6. 6
    Place the saffron in a small bowl, pour in the boiling water, and let soak for at least 10 minutes.
  7. 7
    In a heavy skillet, heat the ghee over moderate heat until a drop of water flicked into it sputters instantly.
  8. 8
    Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown.
  9. 9
    Stir in the salt and the masala, then add the yogurt.
  10. 10
    Stirring occasionally, cook over moderate heat until the ghee lightly films the surface.
  11. 11
    Add the lamb, turning it about with a spoon to coat the pieces evenly.
  12. 12
    Squeeze the saffron between your fingers, then stir it and its soaking liquid into the skillet.
  13. 13
    Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time.
  14. 14
    Scatter 1/2 of the fresh coriander over the lamb and continue cooking, tightly covered, for 10 minutes more, or until the lamb is tender.
  15. 15
    Transfer the entire contents of the skillet to a heated platter.
  16. 16
    Sprinkle the top with lemon juice and the remaining fresh coriander to serve.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1108kcal
% Daily Value *
Total Fat 67g104%
Saturated Fat 23g115%
Cholesterol 197mg66%
Sodium 1200mg50%
Total Carbohydrate 77g26%
Dietary Fiber 35g140%
Sugars 6g
Protein 66g132%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lamb, curry, korma, cashews, indian, spices, ghee, yogurt, main course, gluten free, saffron, cardamom
Read it online: https://www.chefs-mate.com/recipe/korma-lamb-with-cashew-nut-curry/