Lamb Korma Recipe
Lamb korma is a comforting Indian curry with chunks of lamb simmered in a spiced cashew-yogurt sauce until super tender, so creamy and aromatic.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.chilipeppermadness.com.
Cooking tools:
- Food processor
- Slow cooker
- Dutch oven
- Pot
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Stove
- Refrigerator
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 2 pounds lamb (cut into bite-sized pieces (use lamb leg or lamb shoulder))
- ½ cup cashews (lightly chopped (or use almonds))
- 3 tablespoons tomato paste (optional)
- 4 cloves garlic chopped
- 1 tablespoon minced fresh ginger
- 1 tablespoon garam masala
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cardamom
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- Salt
- pepper
- 1 cup plain yogurt (Greek yogurt is great)
- 1 tablespoon vegetable oil
- 2-3 spicy chili peppers (chopped (I used serrano peppers – kashmiri chilies are great))
- 1 medium onion (chopped)
- ½ cup chicken (or use beef broth – Use 1 cup for thinner sauce)
- 1 cup heavy cream (or use coconut milk)
- fresh chopped herbs, spicy red chili flakes, and cashews, warmed naan
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