This slow-braised lamb korma’s robust flavors come from warm spices mixed with tender, yogurt-marinated lamb and a creamy, earthy cashew sauce.
ingredient
- 3/4 cup raw cashews
- 2 1/4 cups water, divided
- 2 pounds boneless lamb shoulder, cut into 1-inch pieces
- 3/4 cup plain whole-milk yogurt
- 2 teaspoons garam masala (such as Marhaba)
- 2 teaspoons ground coriander
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon Kashmiri chile powder
- 5 tablespoons ghee, divided
- 2 yellow onions, thinly sliced
- 5 large garlic cloves, peeled and smashed
- 1 small piece fresh ginger, peeled and chopped
- 6 whole green cardamom pods
- 3 whole cloves
- 2 fresh or dried bay leaves
- 1 cinnamon stick
- 1 whole black cardamom pod
- Chopped fresh cilantro, for garnish
- Cooked basmati rice and naan, for serving
Directions
- Combine cashews and 1 1/4 cups water in a small bowl. Cover and refrigerate at least 12 hours or up to 24 hours.
- Combine lamb, yogurt, garam masala, coriander, 1 teaspoon salt, turmeric, and chile powder in a large bowl; toss until lamb is coated. Cover and refrigerate at least 12 hours or up to 24 hours.
- Melt 3 tablespoons ghee in a large Dutch oven over medium-high. Add onions; cook, stirring occasionally, until deeply browned, 20 to 25 minutes. Transfer onions to a blender; add cashews and soaking liquid, garlic, and ginger. Process until smooth, about 45 seconds. Clean Dutch oven, and wipe dry.
- Melt remaining 2 tablespoons ghee in Dutch oven over medium-high. Add green cardamom pods, cloves, bay leaves, cinnamon stick, and black cardamom pod. Cook, stirring constantly, until sizzling and fragrant, about 30 seconds. Add lamb-yogurt mixture, pureed cashew mixture, remaining 1 cup water, and remaining 1 teaspoon salt; stir until combined. Bring to a simmer over medium. Cover Dutch oven, and reduce heat to very low. Simmer, covered, stirring and scraping bottom of Dutch oven occasionally to prevent sticking, until lamb is very tender, 1 hour and 30 minutes to 2 hours. (Watch and adjust heat to maintain a simmer; in the covered Dutch oven, the soup might begin to boil.) Remove from heat, and let stand 15 minutes before serving. Garnish servings with cilantro; serve with rice and naan.
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