Low Iodine Classic Coconut Lamb Korma

Total time1 hr 40 min

Prep time25 min

Cook time1 hr 15 min

4.8

(14)

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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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