1 1/2poundsboneless leg of lamb cut into bite sized pieces
1cupplain coconut yogurt*see note
1tablespoongaram masala
1teaspooncinnamon
1teaspoonsalt
1teaspooncoriander
1teaspoonturmeric
1teaspoonpaprika
1/2teaspooncardamom
1/4teaspoonblack pepper
To make the korma:
1 1/2cupsraw cashewsunsalted
2cupsboiling water
2tablespoonsghee*sub coconut oil if desired
1large yellow onionchopped
4large cloves garlicminced
1teaspooncrushed gingeror freshly minced
1/2tablespoongaram masala
1/2teaspooncardamom
1/2teaspooncinnamon
1/2teaspoonturmeric
1cupbeef broth/stock
Instructions
Place the lamb in a large bowl. Add the yogurt and remaining marinade spices and mix until well combined. Cover and refrigerate for at least 2 hours up to overnight.
Combine the cashews and boiling water in a bowl and let sit for 10 minutes.
Meanwhile, add the ghee to a large pot or Dutch oven over medium heat. Once hot, add 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.
Transfer the cashews along with the water into a blender and blend until smooth and creamy.
Add 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. (**see note)
Serve with white rice, fresh cilantro and lemon wedges.
Notes
*To keep this korma dairy-free we're using coconut yogurt in the recipe. Feel free to use another plant-based plain yogurt of your choosing or regular yogurt if you wish.**The USDA recommends lamb be cooked to an internal temperature of 145°F with a 3 minute rest. This won't be an issue achieving with a 1.5 hour cook time!