Lamb Korma

Indian food is on my list of cuisines to improve on. I have to say I usually leave the cooking up to my favorite indian take-out place. Sometimes it's just intimidating to use so many spices and hope it turns out! 

If you don't cook indian food that often or feel concerned that the spices might not be up your alley- this is a very mild form of lamb korma. I chose to make it less powerful to be able to feed it to the kids. 

And the flavors in this dish get better over time so it's nice to make in advance for later in the week. You can also change out the protein- feel free to use chicken or beef. But try to use bone-in meats- it really does add a lot of flavor! Plus the meats break down so much the bones are simple to remove. Give this recipe a go! 

Lamb Korma 

Fridge: 

2 1/2 lbs lamb chops, bone in 

2 cups carrots, peeled and sliced 1/4 inch thick

1 1/2 tbs cilantro, minced 

1 1/2 tbs ginger, grated 

Counter:

7 garlic cloves, minced finely or grated 

1 large yellow onion, thinly sliced 

Pantry:

1 1/2 cups canned coconut milk 

28 oz can diced tomatoes 

3/4 cup raw cashews

2 tsp ground coriander

1/2 tsp cayenne pepper

1 tsp turmeric powder

1/4 tsp ground cinnamon 

1 tsp chili powder

3/4 tsp ground cardamom 

2 tsp salt 

Salt & pepper to sprinkle on lamb 

1 tbs canola oil or ghee

Tools:

Large dutch oven 

Wooden spoon 

Tongs

Measuring cups/spoons

Microplane

Cutting board 

Food processor or blender

Chopping knife

Preheat oven to 300.

Add the coconut milk and cashews to the food processor and blend until cashews are tiny pieces. Set aside for later. 

Heat oil or ghee over medium to high heat in the dutch oven. Sprinkle lamb with salt and pepper on both sides. Sear each side of the lamp chops for 1 to 2 minutes to create a nice golden brown color. Do not overcrowd the pot while searing- this will most likely have to be done in batches unless you have a massive pot. 

Once all meat is seared- set aside. Add onions, garlic and ginger to the Dutch oven. Cook for a minute or two before adding all the spices- minus the salt. Sauté the spices, onion, ginger, and garlic for two minutes and then add the lamb back into the pot. 

Add the coconut milk and cashew mixture and the diced tomatoes- juice and all- into the pot. Add the two teaspoons of salt and mix everything together well. 

Place the lid onto the pot and place it into the oven. Cook for 2 1/2 hours at 300 degrees- stirring a few times throughout. An hour and half into cooking- add the carrots. These only need an hour to cook- otherwise they turn to mush. After 2 1/2- turn off the oven and allow the pot to sit in the oven for another 30 minutes to cool with the oven. Remove the lamb korma and add the minced cilantro at the very end. 

Serve with brown or white rice- or whatever you please! Enjoy this deliciousness! It's such a perfect autumn or winter dish! Xo