Lamb Korma — Photo:
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

Active Time:

50 mins

Marinate Time:

12 hrs

Total Time:

14 hrs 35 mins

Servings:

4 to 6

Slow cooking is all about heat control, and a Dutch oven’s material, especially enameled cast iron, evenly distributes heat, making it an ideal vessel for low-and-slow-cooked dishes like korma, curries, and stews.

F&W recipe developer Liz Mervosh starts by coating her boneless lamb shoulder pieces in an aromatic yogurt-spice mixture with garam masala, coriander, and chile powder and slowly simmers them in water and whole spices inside a Dutch oven until they practically melt in your mouth. To make the sauce extra creamy and emulsified, Mervosh soaks cashews overnight and blends them, in combination with their soaking liquid, with onions, garlic, and ginger to make a flavorful paste that brings the whole dish together.

While you might see some korma recipes finished with a dose of heavy cream for additional richness, the ghee and just the right amount of fat from the lamb make this dish luscious and inviting.

Frequently asked questions

Is lamb korma spicy?

Traditionally, lamb korma is a mild dish. Here, the mixture of yogurt and whole milk helps tame any of the piquancy from the spices.

What is Kashmiri chile powder?

Kashmiri chile powder is a variety grown in the Kashmir region of northern India. It is known for its bright red color and relatively mild flavor. If you do not have Kashmiri chile powder, you can approximate its flavor with a mixture of three parts paprika and one part cayenne.

How long does it take to make lamb korma?

Like most dishes that require an overnight rest to tenderize meat, it’s best to make parts of this recipe ahead of time. To reduce prep time, soak the cashews and make the lamb and yogurt mixture a day in advance (see “Make ahead,” below).

What do I serve with lamb korma?

Although lamb korma is a substantial dish, serving it with basmati rice or naan can help make it a more complete meal. As a lighter side, a crisp cucumber salad adds brightness to contrast the rich flavors of the korma.

Notes from the Food & Wine Test Kitchen

Deboning lamb shoulders on your own is possible, but it can be a challenging process if you're not as familiar with or comfortable deboning larger cuts of meat. To save time, look for boneless lamb shoulder at your local butcher or specialty meat shop, or ask your butcher to debone your lamb. Online retailers such as D’Artagnan can ship boneless lamb shoulder and other cuts of meat nationwide.

Suggested pairing

To complement the various aromatic, warm spices in this recipe, our wine editor recommends a full-bodied Alsace Gewürztraminer from Hugel with notes of grilled orange, candied quince, and honey.

Make ahead

The cashews can be soaked and stored covered in the refrigerator for 12 hours or up to 24 hours. The yogurt and lamb mixture can be covered and stored in the refrigerator for 12 hours or up to 24 hours in advance.

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Ingredients

3/4 cup raw cashews
2 1/4 cups water, divided
2 pounds boneless lamb shoulder, cut into 1-inch pieces
3/4 cup plain whole-milk yogurt
2 teaspoons garam masala (such as Marhaba)
2 teaspoons ground coriander
2 teaspoons kosher salt, divided
1/2 teaspoon ground turmeric
1/2 teaspoon Kashmiri chile powder
5 tablespoons ghee, divided
2 yellow onions, thinly sliced
5 large garlic cloves, peeled and smashed
1 small piece fresh ginger, peeled and chopped
6 whole green cardamom pods
3 whole cloves
2 fresh or dried bay leaves
1 cinnamon stick
1 whole black cardamom pod
Chopped fresh cilantro, for garnish
Cooked basmati rice and naan, for serving

Directions

Combine cashews and 1 1/4 cups water in a small bowl. Cover and refrigerate at least 12 hours or up to 24 hours.
Combine lamb, yogurt, garam masala, coriander, 1 teaspoon salt, turmeric, and chile powder in a large bowl; toss until lamb is coated. Cover and refrigerate at least 12 hours or up to 24 hours.
Melt 3 tablespoons ghee in a large Dutch oven over medium-high. Add onions; cook, stirring occasionally, until deeply browned, 20 to 25 minutes. Transfer onions to a blender; add cashews and soaking liquid, garlic, and ginger. Process until smooth, about 45 seconds. Clean Dutch oven, and wipe dry.
Melt remaining 2 tablespoons ghee in Dutch oven over medium-high. Add green cardamom pods, cloves, bay leaves, cinnamon stick, and black cardamom pod. Cook, stirring constantly, until sizzling and fragrant, about 30 seconds. Add lamb-yogurt mixture, pureed cashew mixture, remaining 1 cup water, and remaining 1 teaspoon salt; stir until combined. Bring to a simmer over medium. Cover Dutch oven, and reduce heat to very low. Simmer, covered, stirring and scraping bottom of Dutch oven occasionally to prevent sticking, until lamb is very tender, 1 hour and 30 minutes to 2 hours. (Watch and adjust heat to maintain a simmer; in the covered Dutch oven, the soup might begin to boil.) Remove from heat, and let stand 15 minutes before serving. Garnish servings with cilantro; serve with rice and naan.