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Creamy Korma Lamb Stew with Cashew and Cardamom Gravy
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Large pot
  • Blender
  • Knife
  • Cutting board

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into chunks
  • 1 cup raw cashews, soaked in water for 30 minutes
  • 6 green cardamom pods
  • 2 large onions, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 1 cup plain yogurt
  • 2 cups lamb or chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons vegetable oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1 teaspoon garam masala
  • Salt to taste
  • Fresh cilantro, chopped, for garnish
  • Extra toasted cashews for garnish

Instructions
 

  • Heat the oil in a large pot over medium heat. Add the chopped onions and cook until soft and lightly golden.
  • Stir in the minced garlic and grated ginger. Cook for one minute until fragrant.
  • Add the lamb chunks and brown them on all sides.
  • Sprinkle in the cumin, coriander, turmeric, and garam masala. Stir to coat the meat evenly.
  • Pour in the broth and bring the mixture to a simmer. Cover and cook for 45 minutes until the lamb is tender.
  • While the stew simmers, drain the soaked cashews. Blend them with the yogurt and the seeds from the cardamom pods until smooth.
  • Stir the cashew mixture into the pot along with the heavy cream. Simmer uncovered for 10 more minutes until the gravy thickens. Season with salt to taste.
  • Serve hot, topped with chopped cilantro and extra toasted cashews.

Notes

If the gravy thickens too much during simmering, add a splash of broth to loosen it. For a lighter version, replace the heavy cream with more yogurt, though the texture will be slightly less rich. Leftovers reheat well on the stove with a little added liquid to restore the creamy consistency.
Course: Main Course
Cuisine: Indian
Equipment: Large pot, Blender, Knife, Cutting board