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Lamb Korma

By Bentofy

Indian · Lunch · Hard · 1 min · 25 ingredients

<p>Lamb Korma is a flavorful and indulgent Indian curry known for its tender pieces of lamb cooked in a rich, creamy, and aromatic sauce. The sauce is made with a blend of fragrant spices, nuts, and yogurt, resulting in a dish that's both satisfying and delightful. Lamb Korma is often served with naan, roti, or rice.</p>

Ingredients

  • 500g boneless lamb, cut into cubes
  • 1/2 cup plain yogurt
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • Salt, to taste
  • 1 tablespoon cooking oil
  • 2 tablespoons cooking oil or ghee
  • 1 large onion, finely chopped
  • 2 tomatoes, pureed
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/2 cup cashew nuts, soaked in warm water
  • 1/4 cup heavy cream
  • Salt, to taste
  • Chopped fresh cilantro, for garnish

Steps

  1. In a mixing bowl, combine the plain yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, salt, and cooking oil. Mix well to create the marinade.
  2. Add the lamb cubes to the marinade and coat them evenly. Allow the lamb to marinate for at least 1 hour or longer for better flavor.
  3. In a skillet or pan, heat cooking oil or ghee over medium heat.
  4. Add the finely chopped onion and sauté until it's soft and translucent.
  5. Stir in the ginger paste and garlic paste. Cook for a minute until fragrant.
  6. Add the tomato puree and cook until the oil begins to separate from the mixture.
  7. Add the red chili powder, turmeric powder, cumin powder, coriander powder, and garam masala. Cook for a few minutes to allow the spices to bloom.
  8. Drain the soaked cashew nuts and blend them into a smooth paste using a little water.
  9. Pour the cashew paste into the skillet and mix well.
  10. Pour in the heavy cream and stir until well combined.
  11. Season the sauce with salt to taste.
  12. Add the marinated lamb cubes to the sauce and stir gently.
  13. Allow the lamb to cook in the sauce until it's tender and cooked through.
  14. Transfer the Lamb Korma to a serving dish.
  15. Garnish with chopped fresh cilantro.
  16. Serve the dish with naan, roti, or rice.

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