Lamb Korma

Soak the cashews in hot water for 10 minutes. Drain all the water from the soaked cashew. Blend it into a smooth paste and set it aside.
Heat the oil and ghee together in a wide pan over medium heat. Add the chopped onions and cook for 10-12 minutes, stirring regularly, until the onions soften and turn light golden. Remove the onions from the pan, let them cool slightly for 5 minutes, then blend into a smooth paste and set aside.
In the same pan, add the lamb pieces along with the ginger and garlic paste. Sauté for 5 minutes over medium heat, stirring occasionally, until the lamb is lightly browned and coated in the aromatics.
Add the red chili powder, ground coriander, turmeric, ground cumin, whole cloves, cardamom pods, cinnamon stick, and salt. Stir continuously for 1-2 minutes until the spices are well mixed and fragrant.
Reduce the heat to low. Add the whisked yogurt gradually, a few tablespoons at a time, stirring continuously to keep it smooth. Once all the yogurt is added, cook for 12-15 minutes, stirring occasionally, until the lamb begins to soften and the sauce thickens slightly. Add ¼-½ cup of water as needed to prevent sticking.
Add the prepared onion paste and mix well. Cook for 8-10 minutes, stirring occasionally, until the sauce thickens and coats the lamb evenly.
Stir in the cashew paste and cook for 5 minutes on low heat, allowing the curry to simmer gently and turn rich and creamy.
Turn off the heat. Add the heavy cream and garam masala, and mix well. Let the korma sit for 5 minutes. Garnish with chopped cilantro and serve.

Equipment

Ingredients

Instructions

Notes

Nutrition