Lamb With Cashew-Nut Curry (Korma)

This savory lamb korma features tender cubes of lamb simmered in a creamy, spiced sauce. The base is built with a blended masala of cashews, chilies, ginger, and whole spices, creating a deep, comforting flavor. Finished with fresh coriander and a squeeze of lemon, it is a satisfying main dish perfect for family dinners.

Cooking Method: Boiling, Frying

Cuisine: Indian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 1070

Description

This savory lamb korma features tender cubes of lamb simmered in a creamy, spiced sauce. The base is built with a blended masala of cashews, chilies, ginger, and whole spices, creating a deep, comforting flavor. Finished with fresh coriander and a squeeze of lemon, it is a satisfying main dish perfect for family dinners.

Directions

1
Make the masala: Combine the cashews, chilies, ginger, and cold water in a blender.
2
Blend at high speed for 1 minute.
3
Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds, and cumin.
4
Blend again until the mixture is completely pulverized.
5
Set the masala aside.
6
Place the saffron in a small bowl, pour in boiling water, and let soak for at least 10 minutes.
7
In a heavy skillet, heat the ghee over moderate heat until a drop of water flicked into it sputters instantly.
8
Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown.
9
Stir in the salt and the masala, then add the yoghurt.
10
Stirring occasionally, cook over moderate heat until the ghee lightly films the surface.
11
Add the lamb, turning it about with a spoon to coat the pieces evenly.
12
Squeeze the saffron between your fingers, then stir it and its soaking liquid into the skillet.
13
Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time.
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
To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1070kcal

% Daily Value *
Total Fat 66.6g103%
Saturated Fat 22.6g114%
Cholesterol 197mg66%
Sodium 1200mg50%
Total Carbohydrate 68.5g23%
Dietary Fiber 34.2g137%
Sugars 6.2g
Protein 64.0g128%

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

Read it online: https://www.chefs-mate.com/recipe/lamb-with-cashew-nut-curry-korma/