Spicy Lamb Stew in a Cashew Cream Sauce

Lamb_Korma (1 of 1)Here’s another dish that’s loaded with fantastic flavors. This is my take on Indian lamb korma. I’ve reduced the loads cooking oil with a couple of tablespoons of ghee, which add a wonderful depth of flavor. I’ve replaced almonds (which unfortunately I can’t eat 😦 ) with cashew nuts. I usually try to stay away from cream in my recipes, but the light cream in this dish is important. I’m also a fan of garam masala, so I add lots of that too! It all comes together wonderfully in the oven. I like to serve it with an assortment of Indian relishes and chutneys. Hope you’ll give it a try and let me know what you think!

8 cloves garlic, peeled and coarsly chopped
1 inch ginger, peeled and finely grated
2 oz toasted cashews
6 Tbsp plus 8 oz water
2 Tbsp ghee, divided
2 lbs lamb, cut into 1-inch cubes
10 cardamom pods
6 whole cloves
1 (2-inch) piece cinnamon stick
1 large onion, peeled and finely diced
1 tsp ground coriander
2 tsp ground cumin
1/2 tsp cayenne pepper
2 tsp salt
10 oz light cream
1/2 tsp garam masala

Preaheat oven to 350 degrees Fahrenheit.

Place garlic, ginger, cashews and 6 Tbsp water into a food processor. Process to a very fine paste.

In a large Dutch oven, heat 1 Tbsp of the ghee over high heat. Add lamb and brown, about 5 minutes. Remove with a slotted spoon and set aside. Add another 1 Tbsp ghee. Cook liquid down, about 1 minute. Add cardamom pods, cloves and cinnamon stick and stir 30 seconds. Add onions and cook 5 minutes.

Reduce heat to medium. Add garlic paste, coriander, cumin and cayenne. Stir-fry for about 3 minutes. Add back meat and its juices. Stir in cream and the rest of the water (8 oz). Increase heat to high. Stir and bring to a boil. Deglaze pan. Cover, place in oven and bake 1 hour. Remove from oven and stir in garam masala. Season with additional salt, if desired. Serve with cumin-scented rice with peas.

Serves 4.

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11 thoughts on “Spicy Lamb Stew in a Cashew Cream Sauce

  1. Ema Jones

    I’m adding some garlic salt instead of garlic cloves, hope it’s
    fine, as I don’t wanna use garlic here directly…

    Reply
  2. chef mimi

    This is fabulous. Kormas in general are my favorite category of Indian curries, as opposed to tomato-based, for example, because of the nut creams They create such a fabulous flavor, texture and richness. Yours looks wonderful!!!

    Reply
  3. Hari Qhuang

    This looks really good, Mr. Smith!
    I have little experience when it comes to lamb.
    Which part of lamb is the best to cook this dish?
    (thigh? shoulder? other parts?)

    Reply

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