Prep Time20 minsCook Time1 hr 45 minsTotal Time2 hrs 5 mins
Lamb Marinade
1.50 Boneless leg of lamb, cut into bite sized pieces
1 cup Plain yogurt (regular or dairy free)
1 tbsp Garam masala
1 tsp Cinnamon
1 tsp Salt
1 tsp Coriander
1 tsp Turmeric
1 tsp Paprika
0.50 tsp Caramom
0.25 tsp Black pepper
Korma
1.50 cups Raw cashews, unsalted
2 Boiling water
2 tbsp Oil
1 Yellow onion, chopped
4 Garlic cloves, minced
1 tsp Crushed ginger (or freshly minced)
0.50 tbsp Garam masala
0.50 tsp Cardamom
0.50 tsp Cinnamon
0.50 tsp Turmeric
1 cup Beef broth or stock
1Place the lamb in a large bowl. Add the yogurt and marinade spices and mix until well combined. Cover and refrigerate for at least 2 hours or overnight.
2Combine the cashews and boiling water in a bowl and let sit for 10 minutes.
3Meanwhile, add the oil to a large pot or Dutch oven over medium heat. Once hot, add the onions and cook until softened, about 7 minutes. Add the garlic and remaining spices to the pot and stir to combine. Cook for an additional 1-2 minutes until fragrant.
4Transfer the cashews along with the water into a blender and blend until smooth and creamy.
5Add the lamb along with all the marinade into the pot. Pour in the cashew cream sauce and beef broth. Stir to combine and bring to a boil. Once boiling, reduce heat to a low simmer, cover the pot and cook for 1 hour and 30 minutes, stirring every 20 minutes or so. Note: USDA recommends cooking lamb to an internal temp of 145 degrees with a 3 minute rest.
6Serve with white rice, fresh cilantro and lemon wedges.
Ingredients
Lamb Marinade
1.50 Boneless leg of lamb, cut into bite sized pieces
1 cup Plain yogurt (regular or dairy free)
1 tbsp Garam masala
1 tsp Cinnamon
1 tsp Salt
1 tsp Coriander
1 tsp Turmeric
1 tsp Paprika
0.50 tsp Caramom
0.25 tsp Black pepper
Korma
1.50 cups Raw cashews, unsalted
2 Boiling water
2 tbsp Oil
1 Yellow onion, chopped
4 Garlic cloves, minced
1 tsp Crushed ginger (or freshly minced)
0.50 tbsp Garam masala
0.50 tsp Cardamom
0.50 tsp Cinnamon
0.50 tsp Turmeric
1 cup Beef broth or stock
Directions
1Place the lamb in a large bowl. Add the yogurt and marinade spices and mix until well combined. Cover and refrigerate for at least 2 hours or overnight.
2Combine the cashews and boiling water in a bowl and let sit for 10 minutes.
3Meanwhile, add the oil to a large pot or Dutch oven over medium heat. Once hot, add the onions and cook until softened, about 7 minutes. Add the garlic and remaining spices to the pot and stir to combine. Cook for an additional 1-2 minutes until fragrant.
4Transfer the cashews along with the water into a blender and blend until smooth and creamy.
5Add the lamb along with all the marinade into the pot. Pour in the cashew cream sauce and beef broth. Stir to combine and bring to a boil. Once boiling, reduce heat to a low simmer, cover the pot and cook for 1 hour and 30 minutes, stirring every 20 minutes or so. Note: USDA recommends cooking lamb to an internal temp of 145 degrees with a 3 minute rest.
6Serve with white rice, fresh cilantro and lemon wedges.
