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.
Thank you, Rosemary!
I’m adding some garlic salt instead of garlic cloves, hope it’s
fine, as I don’t wanna use garlic here directly…
Sure, garlic salt will work fine.
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!!!
Yes, you make a good point about the texture and richness of this type of Indian curry — I completely agree!
That dish is full of amazing flavour! I love lamb meat, all those ingredients work perfect together! Yum!
Thanks! Hope you try it!
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?)
Hi Hari, nice to hear from you. Lamb shoulder is best for this dish. Thanks for asking!
Okay, got it!
Thanx for the info.
Have a nice day!