High Fructose Corn Syrup Free Classic Coconut Lamb Korma

Total time1 hr 40 min

Prep time25 min

Cook time1 hr 15 min

High Fructose Corn Syrup Free Classic Coconut Lamb Korma

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Ingredients

4 servings

For the cashew paste

¼ cup raw cashews
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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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