Low Sodium Classic Coconut Lamb Korma

Total time1 hr 40 min

Prep time25 min

Cook time1 hr 15 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the cashew paste

¼ cup raw cashews
Freshness Guaranteed Whole Cashews Unsalted SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted Alesto Selection Cashews President's Choice Unsalted Dry-Roasted Cashews Planters Unsalted Cashews
See all
¼ cup warm water

For the korma

2 lbs boneless lamb shoulder, cut into 1½-inch pieces
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!