Classic Coconut Lamb Korma
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Learn more →Ingredients
4 servings
For the cashew paste
- ¼ cup raw cashews
- ¼ cup warm water
For the korma
- 2 lbs boneless lamb shoulder, cut into 1½-inch pieces
- 1 tsp salt, plus more to taste
- 3 tbsp neutral oil or ghee
- 2 medium yellow onions, thinly sliced
- 1 cinnamon stick
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 bay leaf
- 1 tbsp fresh ginger, finely grated
- 4 garlic cloves, minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- ½ cup plain whole-milk yogurt
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup water
- 1 tsp garam masala
- 1 tsp rose water (optional)
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 2 tbsp toasted slivered almonds (optional)
Instructions
- 1
Combine the cashews and warm water in a small bowl and soak for 15 minutes. Transfer to a blender and process until completely smooth, scraping down the sides as needed. Set the cashew paste aside.
- 2
Pat the lamb pieces dry and season all over with 1 tsp salt. Heat the oil or ghee in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the lamb for 3–4 minutes per side until deep brown on at least two faces, then transfer to a plate. Repeat with the remaining lamb.
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