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November 2, 2021

Lamb Korma


Recipe Provided By
"Running to the Kitchen"
Prep Time

20 min

Cook Time

1HR, 45 min

Total Time

2 hrs 5 Min



Lamb Korma served with rice


For the lamb Marinade

  • 1-1/2 pounds boneless leg of American lamb cut into bite sized pieces
  • 1 cup plain coconut yogurt (*see note)
  • 1 tablespoon garam masala
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon black pepper

To make the Korma

  • 1-1/2 cups raw cashews, (unsalted)
  • 2 cups boiling water
  • 2 tablespoons ghee, (*sub coconut oil if desired)
  • 1 large yellow onion, (chopped)
  • 4 large cloves garlic, (minced)
  • 1 teaspoon crushed ginger, (or freshly minced)
  • 1/2tablesoon garam masala
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon turmeric
  • 1 cup beef broth/stock


Place the lamb in a large bowl.  Add the yogurt and remaining marinade spices and mix until well combined.  Cover and refrigerate for at least 2 hours up to overnight.

Combine the cashews and boiling water in a bowl and let sit for 10 minutes.

Meanwhile add the ghee to a large pot or Dutch oven over medium heat.  Once hot, add onions and cook until softened, about 7 minutes.

Add the garlic and remaining spices to the pot and stir to combine.  Cook for an additional 1-2 minutes until fragrant.

Transfer the cashews along with the water into a blender and blend until smooth and creamy.

Add the lamb along with all the marinade into the pot.  Pour in the cashew cream sauce and beef broth.  Stir to combine and bring to a boil.

Once boiling, reduce heat to a low simmer, cover the pot and cook for 1 hour and 30 minutes, stirring every 20 minutes or so.  (** See note)

Serve with white rice, fresh cilantro and lemon wedges.


*To keep this Korma dairy-free we are using coconut yogurt in the recipe.  Feel free to use another plant-based plain yogurt of your choosing or regular yogurt if you wish.

**The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest. (This will not be an issue since you will be cooking the lamb for 1.5 Hrs.)

Lamb korma spices, raw cubed lamb, and yogurt
lamb korma plated in two bowls with cilantro
thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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