Recipe Index

Ingredients

• 2 large onions (, cut into 1/2" squares (brown or yellow))
• 8 large garlic cloves (, peeled, halved)
• 1½ in/ 1.5" piece ginger (, peeled, sliced 0.2" thick)
• 1/4 cup cashews (, roasted, unsalted (~20 cashews))
• 1/3 cup water
• 3 tbsp ghee ((Note 1), or unsalted butter)
• 1.6 lb lamb shoulder ((Note 2), trimmed off excess fat, cut into 1½-2 in / 2" cubes)
• 1/2 tsp ground turmeric
• 2 1/2 tsp ground ginger
• 5 1/2 tsp garam marsala ((Note 3))
• 1 tsp kashmiri chilli powder ((or smoked paprika + cayenne - Note 4))
• 2 cups chicken stock/broth (, low-sodium)
• 10 cardamom pods ((green), lightly crushed, wrapped and tied in muslin or cheesecloth (Note 5))
• 2 cinnamon sticks
• 4 tsp white sugar
• 1 1/2 tsp cooking salt / kosher salt
• 1/2 cup coconut cream (, full-fat (Note 6))
• 1/2 cup cream (, full-fat (any type - thickened/heavy, pure etc)(Note 6))
• Basmati rice (or other plain white rice of choice)
• Naan (, for dunking! (optional))
• Cashews finely chopped ((optional sprinkle))
• Coriander/cilantro leaves (, roughly chopped (optional garnish))

Method

1. Blitz the onion pieces, garlic cloves and ginger slices with a stick blender in a tall container until you have a smooth puree, and scrape it into a bowl.
2. Blitz the roasted cashews with the third of a cup of water in the same container, covering its mouth with your hand, until that puree is smooth as well, and set it aside separately.
3. Heat the oven to 350°F, at 325°F fan-forced, while you work on the sauce base.
4. Melt the ghee in an oven-proof pot over high heat and cook the onion puree, stirring regularly, for 8 minutes until it has reduced by half, without letting it caramelise.
5. Add the lamb shoulder cubes, reduce the heat to medium-high and stir the meat until it changes from red to light brown all over.
6. Stir in the ground turmeric, ground ginger, garam masala and kashmiri chilli powder, pour in the chicken stock so it barely covers the lamb, add the crushed cardamom pods tied in muslin and the cinnamon sticks, and bring the pot to a simmer.
7. Cover the pot and cook the korma in the oven for 1 and a half hours, then stir in the cashew puree, replace the lid and return it to the oven for another 30 minutes until the sauce is creamy and the lamb pulls apart with forks.
8. Set the pot over low heat on the stove, stir in the white sugar, cooking salt, coconut cream and cream, and simmer the finished korma for 2 minutes.
9. Serve the lamb korma over basmati rice with finely chopped cashews and coriander leaves scattered over it if you like, and naan alongside for dunking.

Prep: 20 min · Cook: 150 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data