Lamb Korma Curry

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lighter, while evaporated milk provides creaminess.

cashews

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds are lower in calories, sunflower seeds are more affordable.

Blitz onion paste using 2 large onions, 8 garlic cloves, and ginger.

Blitz cashew puree using 1/4 cup cashews and 1/3 cup water.

Melt ghee in a large ovenproof pot over high heat.

Cook onion paste for 8 minutes until reduced in volume, avoiding browning.

Add lamb to the pot and stir until surface is no longer red.

Stir in turmeric, ground ginger, garam marsala, and kashmiri chilli powder.

Add chicken stock, cardamom pods, and cinnamon sticks to barely cover the lamb.

Bring to a simmer, cover with a lid, and cook in the oven for 1.5 hours at 180C/350F.

Stir in cashew puree and return to the oven for another 30 minutes or until lamb is fork-tender.

On low heat, add sugar, salt, coconut cream, and regular cream, and simmer for 2 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens