Lamb Korma Curry 

Recipe ⬇️ or print: www.recipetine...
In stark contrast to bold flavoured spicy curries like Rogan Josh, Lamb Korma is creamy, nutty and gently spiced. It's easy to love and so family-friendly, I call it the "other butter chicken"! I particularly love the subtle cashew flavour in the sauce from the pureed cashews.
Authenticity note: There are different types of kormas, some are wildly spicy. This is the creamy, slightly sweet, mildly spiced sort you get at Indian restaurants in Western countries. :)
-------
LAMB KORMA CURRY
ONION PASTE - blitz:
2 large onions, cut into 1cm/1/2″ squares
8 large garlic cloves, peeled, halved
4cm/ 1.5" piece ginger, peeled, sliced 3mm/0.2″ thick
CASHEW PUREE - blitz: 1/4 cup cashews, roasted, unsalted (~20 cashews) + 1/3 cup water
LAMB KORMA
3 tbsp ghee (or unsalted butter)
800g / 1.6 lb lamb shoulder, trimmed off excess fat, cut into 4-5 cm/2" cubes
1/2 tsp ground turmeric
2 1/2 tsp ground ginger
5 1/2 tsp garam marsala
1 tsp kashmiri chilli powder (or 3/4 tsp smoked paprika + 1/4 tsp cayenne)
2 cups chicken stock/broth, low-sodium
10 cardamom pods (green), lightly crushed (optional: cheesecloth sachet)
2 cinnamon sticks
4 tsp white sugar
1 1/2 tsp cooking/kosher salt
1/2 cup coconut cream, full-fat
1/2 cup cream, full-fat
SERVING: basmati rice, naan
Cashews and coriander/cilantro roughly chopped, for sprinkling
1. Blitz onion paste first, then use same jug to blitz cashew puree.
2. Melt ghee in large ovenproof pot over high heat. Cook onion paste 8 min until halfved in volume, don’t let it brown. Add lamb and stir until surface is no longer red (won’t go golden though, don’t try). Stir in turmeric, ginger, garam and Kashmiri. Add stock, cardamom pods and cinnamon - should barely cover lamb. Bring to simmer, lid on, then oven 1.5 hours at 180C/350F (160C fan-forced).
3. Stir in Cashew Puree, then oven for another 30 min or until lamb is fork-tender. Put on low stove, add sugar, salt, coconut and regular cream. Simmer 2 min, then serve over basmati rice with a sprinkle of cashews and coriander leaves!