Lamb with Cashew-Nut Curry Recipe (Korma)

Here’s a recipe for Lamb with Cashew-Nut Curry, also known as Lamb Korma:


  • 1 lb lamb, cut into bite-sized pieces
  • 1 cup cashew nuts
  • 1 large onion, finely chopped
  • 2 tomatoes, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 1/2 cup plain yogurt
  • 1/2 cup heavy cream
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon cinnamon powder
  • 1/4 teaspoon cardamom powder
  • 3 tablespoons vegetable oil
  • Salt to taste
  • Fresh cilantro for garnish


  1. Grind the cashew nuts into a smooth paste in a blender by adding a little water. Set aside.
  2. Heat oil in a large pan or wok over medium heat. Add the chopped onions and sauté until they turn golden brown.
  3. Add the minced garlic and ginger to the pan and cook for another 2 minutes.
  4. Add the lamb pieces to the pan and cook until they are browned on all sides.
  5. Add the chopped tomatoes to the pan and cook until they soften.
  6. Add the cashew nut paste to the pan and cook for 2-3 minutes, stirring continuously.
  7. Add the turmeric powder, red chili powder, cumin powder, coriander powder, cinnamon powder, and cardamom powder to the pan. Stir well to combine.
  8. Add the yogurt to the pan and cook for another 2-3 minutes, stirring constantly.
  9. Add the heavy cream and garam masala to the pan. Stir well and let the curry simmer for 10-15 minutes, or until the lamb is cooked and the flavors melded together.
  10. Add salt to taste and stir well.
  11. Garnish the Lamb with Cashew-Nut Curry with fresh cilantro before serving.
  12. Serve hot with steamed basmati rice or naan bread.

Enjoy your delicious Lamb with Cashew-Nut Curry (Korma).

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