Lamb and Nut Korma


(1 vote) 5 1

Everyone I know loves this korma recipe! The lamb is amazing and the yogurt gives it a real kick!

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Serving Size / Yield

4 servings


  • 1/4 C. cashews
  • 3 dried chilies
  • 1/2 tsp. cinnamon
  • pinch ground cinnamon
  • 1 tsp. ginger
  • pinch cloves
  • 2 garlic cloves, crushed
  • 2 tsp. coriander
  • 1 tsp. cumin
  • 2/3 C. water
  • 2 onions, chopped
  • 1/4 C. butter
  • 2/3 C. yogurt
  • 1 1/2 lbs. lean lamb, cubed
  • grated rind 1/2 lemon
  • 2 tsp. lemon juice
  • 1/2 tsp. turmeric

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Grind the nuts and chilies in a blender. Add water if needed. Mix the cinnamon, cardamom, ginger, cloves, garlic, coriander and cumin. Add the nuts and chilies, and mix with the water to a paste. Sauté the onion gently for 5 minutes in the butter. Add the paste and yogurt and sauté until the oil separates. Add the lamb, lemon rind and juice, and turmeric. Cover and simmer for 1 hour.

Serve with: Simple Green Salad

Reviews (1)

  • I'm new to Indian cooking and wonder what type of chilies to use. It sounds delicious and I can't wait to ty it. Thanks.

    Flag as inappropriate chloesmum  |  October 23, 2010

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