Lamb Korma Curry

 

Lamb Korma Curry is a delightful dish that combines the rich flavors of lamb with the creamy and aromatic spices of korma. This dish is a staple in Indian cuisine and is loved by many for its tender and flavorful meat, along with its creamy and slightly sweet sauce.

The lamb in Lamb Korma Curry is typically marinated in a blend of spices, yogurt, and herbs before being cooked to perfection. The marination process helps to tenderize the meat and infuse it with the flavors of the spices, resulting in a tender and juicy texture.

The sauce of Lamb Korma Curry is made with a combination of ingredients such as coconut milk, cashew nuts, and a variety of spices. These ingredients come together to create a creamy and slightly sweet sauce that complements the flavors of the lamb.

When it comes to serving Lamb Korma Curry, it is often served with a variety of accompaniments. Basmati rice is a popular choice, as it pairs well with the creamy sauce and helps to soak up all the flavors. Naan bread is another popular option, as it provides a delicious and fluffy base to scoop up the sauce.

For those who prefer a more substantial meal, Lamb Korma Curry can be served with a side of vegetables or a salad. This adds a refreshing and light element to the dish, balancing out the richness of the curry.

Whether you are a fan of Indian cuisine or simply looking to try something new, Lamb Korma Curry is a dish that is sure to impress. Its tender lamb, creamy sauce, and aromatic spices make it a true culinary delight.

Ingredients:

• 1 pound boneless lamb shoulder or leg, cut into 1 1/2-inch cubes
• 1/2 cup plain yogurt
• 2 tablespoons ghee or vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cayenne pepper (optional)
• Salt, to taste
• 2 cups water
• 1 cup coconut milk
• 1/4 cup cashew nuts, soaked in water for 30 minutes
• 2 tablespoons ghee or vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cayenne pepper (optional)
• Salt, to taste

Instructions:

1. In a large bowl, combine the lamb cubes, yogurt, ghee or oil, garlic, ginger, cumin, coriander, cinnamon, cardamom, cayenne pepper (if using), and salt. Mix well to coat the lamb evenly.
2. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to allow the lamb to marinate.
3. Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Remove the lamb from the marinade, allowing any excess to drip off. Cook the lamb in batches until browned on all sides, about 5-7 minutes per batch. Transfer the browned lamb to a plate and set aside.
4. In the same pot, add the remaining oil, garlic, ginger, cumin, coriander, cinnamon, cardamom, and cayenne pepper (if using). Cook for 1-2 minutes, until fragrant.
5. Add the water to the pot and bring to a boil. Scrape the bottom of the pot to release any browned bits.
6. Return the lamb to the pot and cover with a lid. Simmer for 1 1/2 to 2 hours, or until the lamb is tender and falls apart easily.
7. While the lamb is cooking, prepare the sauce. Drain and rinse the soaked cashew nuts. In a blender or food processor, combine the cashew nuts, coconut milk, ghee or oil, garlic, ginger, cumin, coriander, cinnamon, cardamom, and cayenne pepper (if using). Blend until smooth and creamy.
8. Once the lamb is tender, add the sauce to the pot and stir to combine. Simmer for an additional 10-15 minutes, until the sauce has thickened slightly.
9. Season the Lamb Korma Curry with salt to taste.
10. Serve the Lamb Korma Curry hot, garnished with fresh cilantro or a sprinkle of saffron threads, if desired.