Lamb Korma

Serves 8

2 hrs 10 min + 1 hr marinating

Creamy spiced lamb braised in yogurt and cashew sauce, marinated then simmered until tender.

prepSoak 1½ cups / 200 g cashew nuts in 2 cups / 480 ml boiling water for 10 min, then blend until smooth
1.5 kg / 3 lbs boneless lamb stew meat, cubed	Marinate lamb 1 hr or overnight		Add marinated lamb, cashew paste & stock	Simmer 1–2 hrs, covered, until lamb tender	Season with salt, pepper & lemon, serve
2 cups / 480 ml plain yogurt
1 tbsp Garam Masala
1 tsp ground cinnamon
1 tsp paprika
½ tsp cardamom
1 tsp salt
½ tsp pepper
1 tsp ginger, crushed
1 tsp garlic, crushed
2 tbsp ghee or butter	Heat ghee, cook onions until soft	Add garlic, ginger & spices, cook 1–2 min
2 onions, finely chopped
2 tsp garlic, crushed
1 tsp ginger, crushed
1 tbsp Garam Masala
½ tsp ground cardamom
1 tsp turmeric
½ tsp cinnamon
1½ cups / 200 g cashew nuts, soaked & blended smooth
1–2 cups / 240–480 ml stock or water
pinch of sugar
salt to taste
pepper to taste
squeeze of lemon

Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.