Creamy Lamb Korma Curry

Name: Creamy Lamb Korma Curry
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 4
Ingredients: 800 g lamb shoulder; 2 large onions; 8 large garlic cloves; 4 cm fresh ginger; 1/4 cup cashews; 1/3 cup boiling water; 3 tbsp ghee; 1/2 tsp ground turmeric; 2 1/2 tsp ground ginger; 5 1/2 tsp garam masala; 1 tsp Kashmiri chilli powder; 2 cup chicken stock; 10 cardamom pods; 2 cinnamon sticks; 4 tsp white sugar; 1 1/2 tsp cooking salt; 1/2 cup coconut cream; 1/2 cup heavy cream; 1 serving basmati rice; 1 serving naan; 1 handful cashews finely chopped; 1 handful coriander leaves

A rich and velvety Indian-style curry featuring tender lamb shoulder slow-cooked in a fragrant cashew and onion sauce. This restaurant-quality dish is perfectly balanced with aromatic spices and finished with a touch of cream for ultimate comfort.

Servings4 Portions

Prep Time20 Mins

Cook Time150 Mins

Difficulty

Intermediate

Ingredients

lamb shoulder
800 g
large onions
2
large garlic cloves
8
fresh ginger
4 cm
cashews
0.3 cup
boiling water
0.3 cup
ghee
3 tbsp
ground turmeric
0.5 tsp
ground ginger
1 tsp
garam masala
2.5 tsp
Kashmiri chilli powder
1 tsp
chicken stock
2 cup
cardamom pods
10
cinnamon sticks
2
white sugar
4 tsp
cooking salt
0.5 tsp
coconut cream
0.5 cup
heavy cream
0.5 cup
basmati rice
1 serving
naan
1 serving
cashews finely chopped
1 handful
coriander leaves
1 handful

Step-by-Step Instructions

Prepare the onion base: Place the chopped onions, garlic, and ginger into a tall container. Use a stick blender to blitz the ingredients for 5 to 10 seconds until a smooth puree forms. Transfer to a bowl and set aside.

Make the cashew cream: In the same container, combine the cashews and water. Cover the top with your hand to prevent splashing and blend with the stick blender for about 10 seconds until completely smooth. Set aside.

Preheat your oven to 180°C (350°F) or 160°C for fan-forced ovens.

Reduce the aromatics: Melt the ghee in a 24 cm (10") oven-proof pot over high heat. Add the onion puree and cook, stirring regularly, for about 8 minutes until the liquid has evaporated and the puree is reduced by half. Do not let it brown or caramelize.