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Lamb Korma
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4.97 from 108 votes

Lamb Korma

Make lamb korma at home with this easy recipe. Aromatic spices and a creamy cashew based sauce create an authentic Indian dish right in your kitchen!
Prep Time20 minutes
Cook Time1 hour 45 minutes
Additional Time2 hours
Total Time4 hours 5 minutes
Course: Main Dishes
Cuisine: Indian
Keyword: dairy free lamb korma, lamb korma, lamb korma curry, lamb korma recipe
Servings: 6 servings
Author: Gina Matsoukas

Ingredients

For the lamb marinade:

  • 1 1/2 pounds boneless leg of lamb cut into bite sized pieces
  • 1 cup plain coconut yogurt *see note
  • 1 tablespoon garam masala
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon black pepper

To make the korma:

  • 1 1/2 cups raw cashews unsalted
  • 2 cups boiling water
  • 2 tablespoons ghee *sub coconut oil if desired
  • 1 large yellow onion chopped
  • 4 large cloves garlic minced
  • 1 teaspoon crushed ginger or freshly minced
  • 1/2 tablespoon garam masala
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon turmeric
  • 1 cup beef 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!

Nutrition

Serving: 1SERVING | Calories: 585kcal | Carbohydrates: 24g | Protein: 38g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 21g | Cholesterol: 118mg | Sodium: 517mg | Fiber: 3g | Sugar: 11g