Cashew sauce6/11/2023 Korma dishes are all about building flavor and this lower, slower cooking time does exactly that. Once boiling, lower the heat to a simmer, cover the pot and cook for 1.5 hours stirring the korma every 20 minutes or so. Stir everything until combined and bring to a boil. Pour the cashew cream into the pot along with the stock. Blend until smooth and creamy.Īdd the lamb with all the marinade to the pot with the onion and spice mixture. Transfer the cashews along with the water into a high powered blender. This is an important flavor building step in the recipe!Īdd the garlic, ginger and remaining spices to the pot and stir until fragrant, about 1-2 minutes. Once hot, add the onions and cook until they start to caramelize, about 7-10 minutes. Heat the ghee in a large pot or Dutch oven. Set aside for 10 minutes to soften the cashews. Meanwhile, place the cashews in a bowl and cover with boiling water. It may look like a lot of ingredients but outside of the spices it’s just the lamb, cashews, yogurt garlic and onion! HOW TO MAKE LAMB KORMAĪfter the lamb is marinated in the yogurt and spices, bring it to room temperature. Spices are the mainstay of most Indian cuisine and korma is no different. Here’s what you’ll need to make the lamb korma:Īs you can see, there’s not a whole lot to making korma besides the spices. American lamb meat – I use leg of lamb in this recipe but shoulder or stew meat can also be usedįor korma, the lamb, yogurt and spices are mixed together in a large bowl until well coated and marinated for at least two hours although overnight is preferable.Here’s what you’ll need to marinate the lamb: So, let’s get to the ingredients for this dairy-free lamb korma recipe because spoiler alert, it turned out perfectly! INGREDIENTS TO MAKE LAMB KORMA I think I had written korma off knowing it was typically marinated in yogurt (like I do with these yogurt Indian steak kebabs) to tenderize the meat since I don’t eat dairy any more.īut then I figured why not try it with coconut yogurt and see how that works? I had a huge boneless leg of lamb in my freezer that needed to be used (the remainder of which I ended up braising) and next thing I knew it was thawing in the fridge and I was researching how to make the perfect lamb korma. But when you wipe dairy from your diet yet still crave creamy, comforting sauces, cashews tend to make an appearance.Īnd it was while making a cashew cream sauce for pasta recently when the idea to make lamb korma at home popped into my head. Up until recently, I hadn’t made korma at home. There’s just something about the cashew based sauce and it’s creaminess that consistently won me over. When it came to picking the main course, it was always a toss up between the tandoori my mom seemed to prefer, the curry my had often got and the korma.īut for me, the korma always won out. Most kids grow up liking chicken fingers and french fries for their meals out. I loved every course of those meals from the mango lassi to start to the puffy poori bread appetizer, my korma dinner and then the star of the meal, the orange or mango kulfi for dessert. I’ve told the story a few times before on here so I won’t go into detail again but it did result in us going out for Indian food every month or so growing up. *This post is in partnership with the American Lamb Board. Serve with white rice and you’ll be transported to your favorite Indian restaurant! The lamb is marinated in yogurt (we’re using a dairy-free coconut yogurt in this recipe) that results in tender pieces of meat that practically melt in your mouth. This lamb korma is an easy classic Indian dish made with aromatic spices and a creamy cashew based sauce.
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