dinner · gluten-free
Lamb korma
Mild Mughlai curry of lamb braised in yogurt, cashew and cardamom with a fragrant, creamy sauce.
- Time
- 120min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk and tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Blender or food processor.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Marinate lamb with yogurt, ginger-garlic paste and salt for 1 hour.
-
2
Blend fried onions and cashews with 120 ml water to a smooth paste.
-
3
Fry whole spices in ghee, add ground spices then the lamb and marinade; cook until the yogurt reduces.
-
4
Stir in the onion-cashew paste and 240 ml water; cover and simmer until lamb is tender and well past 63°C (145°F), 1–1.25 hours.
-
5
Stir in cream and saffron, simmer 5 minutes and top with cilantro.
