Description
A rich and creamy lamb korma made with cashew puree and aromatic spices for a flavorful dish.
Ingredients
Scale
- 500g lamb, cubed
- 1 cup cashews, soaked
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1/2 cup yogurt
- 2 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 cup fresh cream
- 2 tbsp ghee or oil
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Soak cashews in warm water for 30 minutes, then blend into a smooth paste.
- Heat ghee or oil in a pan and sauté onions until golden brown.
- Add ginger-garlic paste and cook for 1 minute.
- Add lamb cubes and cook until browned.
- Stir in turmeric, red chili powder, cumin, and coriander powder.
- Add tomato puree and cook until oil separates.
- Mix in yogurt and cashew paste, then simmer for 20 minutes.
- Add garam masala and fresh cream, cook for another 5 minutes.
- Garnish with fresh coriander leaves and serve hot.
Notes
- For extra creaminess, add more cashew paste.
- Adjust spice levels according to your preference.
- Serve with naan or steamed rice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Keywords: creamy lamb korma, cashew puree, aromatic spices, Indian curry