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- For the lamb + marinade: ā¢ 1.5 lbs lamb (shoulder or leg), cut into chunks ā¢ 1/2 cup plain full-fat yogurt ā¢ 3 cloves garlic, minced ā¢ 1 tbsp grated ginger ā¢ 1 tsp turmeric ā¢ 1 tsp salt - For the korma sauce: ā¢ 2 tbsp ghee (or butter/oil) ā¢ 1 large onion, finely sliced ā¢ 3 cloves garlic ā¢ 1 tbsp ginger ā¢ 1ā2 tsp garam masala ā¢ 1 tsp ground coriander ā¢ 1 tsp cumin ā¢ 1/2 tsp chili powder (optional) ā¢ 1/4 cup ground cashews or almond flour ā¢ 1/2 cup heavy cream ā¢ 1/2ā1 cup water or stock ā¢ Salt to taste - Finishing: ā¢ Splash of cream or knob of butter ā¢ Fresh cilantro ā¢ Optional: squeeze of lime
1. Mix lamb with yogurt, garlic, ginger, turmeric, and salt. 2. Add ghee in a pot, cook onions low and slow until deep golden (10-15 minutes) 3. Add garlic and ginger, cook 1-2 minutes 4. Stir in garam masala, cumin, coriander, chili powder 5. Add the lamb and yogurt, cook in medium until starts to brown and yogurt thickens slightly. Too hot and the yogurt could split 6. Add cashews, 1 cup stock, and cover and simmer for 45-75 min 7. Stir in heavy cream, simmer for 5-10 mins
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