Lamb Korma

• 1 lb lamb, cubed
• 1 cup plain yogurt
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 1/2 tsp ground cardamom
• 1/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1 can (13.5 oz) coconut milk
• 1/2 cup unsalted almonds, toasted and chopped
• Salt to taste
• Fresh cilantro, chopped for garnish

Steps

1. 1 Combine lamb and yogurt in a bowl; marinate for at least 30 minutes.
2. 2 Heat oil in a large pan over medium heat; add onions and cook until golden.
3. 3 Add garlic and ginger; sauté until fragrant.
4. 4 Stir in cumin, coriander, turmeric, cardamom, cinnamon, and cayenne; cook for 1 minute.
5. 5 Add marinated lamb (reserve marinade) and cook until browned on all sides.
6. 6 Pour in reserved marinade and coconut milk; bring to a simmer.
7. 7 Cover and cook for 45 minutes, stirring occasionally.
8. 8 Stir in almonds and adjust seasoning with salt.
9. 9 Simmer uncovered for another 5 minutes.
10. 10 Garnish with cilantro before serving.

Equipment

• Large skillet or saucepan with a lid
• Wooden spoon

Variations

• Substitute lamb with chicken for a quicker cooking time.
• Add spinach leaves for extra greens and a pop of color.

Substitutions

• Use Greek yogurt if plain yogurt is not available.
• Substitute almonds with cashews for a different nutty flavor.

Pairings

• Basmati rice
• Naan bread
• Cucumber raita

Nutrition

Tips

• For richer flavor, use full-fat coconut milk.
• Toasting the almonds enhances their flavor and adds a nice crunch.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with basmati rice and warm naan bread.
• Pair with a cooling cucumber raita.

FAQ