1.5 hr
Serves 6


Lamb & Cashew Korma

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A Taste of India


  • 2 onions, finely sliced
  • 4cm pieces of fresh ginger, peeled and finely grated
  • 3 garlic cloves, finely chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground turmeric
  • ½ teaspoon dried chili flakes
  • ½ teaspoon saffron threads
  • ¼ teaspoon ground black pepper
  • 1 teaspoon sea salt
  • 2 tablespoons vegetable oil
  • 45g (1/3 cup) LUCKY CASHEWS
  • 200ml water
  • ½ cup (125ml) natural yoghurt
  • 1kg boned leg of lamb, cut into 3cm cubes
  • 4 cardamom pods, gently crushed


  • 1. Place half of the onions with the ginger, ground spices, chilli, saffron, pepper and salt into bowl of food processor. Blend until finely chopped. Add the Lucky Cashews and ¼ cup (60ml) of water and blend until paste like.
  • 2. Heat oil in a large heavy based saucepan over low-medium heat. Add remaining onions. Cook for 10 minutes until lightly golden and softened, stirring occasionally.
  • 3. Stir in the onion-spice mixture and cook for about a minute, until aromatic and the mixture thickens as liquid evaporates. Stir in the yoghurt.
  • 4. Add the lamb and cardamom pods and stir to coat lamb in the spice-yoghurt mixture. Add the remaining water and bring to a simmer. Reduce heat to low.
  • 5. Cover and simmer for an hour and a half until lamb is tender, stirring occasionally to prevent the mixture sticking to base of pot. Adjust seasoning with extra salt and pepper, to taste.
  • 6. Serve with steamed basmati rice and garnish with coriander leaves. Enjoy!

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