Lamb Korma curry

2 hrs 50 min

Creamy, gently spiced slow-cooked lamb shoulder in a rich cashew and coconut sauce, mildly sweet and family-friendly.

prepPreheat oven to 180°C / 350°F (160°C fan-forced)
2 large onions, cut into 1 cm squares	Blitz onion, garlic & ginger until smooth	Melt ghee, cook onion puree 8 min until halved	Add lamb, stir until light brown	Stir in spices, pour in stock, add cardamom & cinnamon	Bring to simmer, cover, bake 180°C / 350°F, 90 min	Stir in cashew puree, bake 30 min more	Add sugar, salt, coconut cream & cream, simmer 2 min
8 large garlic cloves, peeled, halved
4 cm piece ginger, peeled, sliced 3 mm thick
60 g cashews, roasted, unsalted	Blitz cashews & water until smooth
80 ml water
45 g ghee
800 g lamb shoulder, trimmed, cut into 4–5 cm cubes
1/2 tsp ground turmeric
2 1/2 tsp ground ginger
5 1/2 tsp garam masala
1 tsp Kashmiri chilli powder
480 ml chicken stock, low-sodium
10 green cardamom pods, lightly crushed, in muslin sachet
2 cinnamon sticks
20 g white sugar
1 1/2 tsp cooking salt
120 ml coconut cream, full-fat
120 ml cream, full-fat

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