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How To make Lamb with Cashew Nut Curry (Korma)
1/4 c Unsalted cashews
3 Dried hot red chilies
2 In piece of stick cinnamon
1 1 in cube fresh ginger
1/4 t Cardamom seeds
3 Whole cloves
2 Large garlic cloves peeled
2 T Poppy seed (white)
1 T Coriander seeds
1 t Cumin seeds
1/2 t Saffron threads
6 T Ghee (or melted butter)
1 c Chopped onion
2 t Salt
1/2 c Unflavored yoghurt
1 1/2 lb Lamb cut into 2" cubes
2 T Finely chopped coriander
1 T Lemon juice
1/4 c Boiling water
1 c Cold water
To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes. Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Blend again until the mixture is completely pulverized. Set the masala aside. Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes. In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly. Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown. Stir in the salt and the masala, then add the yoghurt. Stirring occasionally, cook over moderate heat until the ghee lightly films the surface. Add the lamb, turning it about with a spoon to coat the pieces evenly. Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet. Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time. Scatter 1/2 of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender. To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander.
How To make Lamb with Cashew Nut Curry (Korma)'s Videos
Kaju korma recipe - Korma with Cashew Nuts Recipe
Kaju korma sabzi is something that you can like making on special occasions or festivals, particularly. This dish is really very rich in gravy and taste really scrumptious.
Ingredients
Cashews – 50 grams
Tomato – 4 (250 grams)
Ginger – 1
Cashews (to be ground for masala) – 10 to 12
Green chilly – 1
Cream – 100 grams
Oil – 2 to 3 tbsp
Green coriander (finely chopped) – 2 to 3 tbsp
Asafoetida – 1 pinch
Cumin seeds – ¼ tsp
Whole garam masala – Brown cardamom – 1, Clove – 2, Black pepper – 6 to 7, Cinnamon stick – 2 to 3
Salt – 1 tsp or as per taste
Garam masala – less than ¼ tsp
Red chilly powder – ¼ tsp
Turmeric powder – ¼ tsp
Coriander powder – 1 tsp
Directions
Getting ready:
1.Grind the tomatoes, green chilly, ginger and cashews in fine paste.
Making:
2.Heat some oil in a pan and add cashews to it. Stir constantly and roast until you see slight change in the color. Then add cumin seeds.
3.After the seeds splutter, add asafoetida, turmeric powder, and whole garam masala. Saute the spices for a while.
4.Then add tomato-cashews-green chilly-ginger paste and cook until you see fat leaving the sides of masala. Also add red chilly powder.
5.Now add cream to the masala and add ½ cup water to the gravy. Let the gravy simmer and add some green coriander as well.
6.Once you see gentle boil in the gravy, add salt and roasted cashews to the gravy. Then cover and let it simmer on low flame for 3 to 4 minutes. Cashews should absorb the masala well.
7.The sabzi is ready, turn off the flame and transfer it to another bowl.
Serving:
8.Garnish with some coriander sprigs and serve this heart warming kaju korma sabzi with any Indian bread like chapatti, naan, parantha.
9.In fact it tastes scrumptious with plain or jeera rice too.
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Easy Lamb Korma Recipe | Restaurant Style
Korma curry is a popular Indian restaurant dish, mild in heat but the flavour is not bland. A must-try delicious lamb curry the whole family can enjoy! Korma curries are the mildest curries which are originated in India and are recreated in the UK and across the world.
Full Recipe Detail ▶️
???? Ingredients
▢500 g Lamb About 18oz, Boneless lamb/mutton, cut into 2 pieces
▢1 tsp Garlic Garlic paste/grated
▢1 tsp Ginger Ginger paste/grated
▢½ tsp Turmeric
▢1 tsp Garam masala
▢1 tbsp Yoghurt Natural plain yoghurt or greek yoghurt
▢½ tsp Salt
Curry Ingredients & Spices
▢3-4 Shallot Or brown onions, finely chopped
▢1 tbsp Garlic Grated garlic or garlic paste
▢2 tsp Ginger Grated ginger or ginger paste
▢1 tsp Chilli powder Or paprika powder
▢½ tsp Turmeric
▢1½ tsp Garam masala
▢½ tsp Coriander powder
▢3 tbsp Yoghurt Plain or Greek yoghurt
▢6 tbsp Coconut milk Full fat cream coconut milk
▢1½ cup Water Add more water if needed
▢2 tbsp Ghee Or Butter
▢2 tbsp Cooking oil Vegetable, sunflower, canola or neutral flavour oil
▢1 Cinnamon stick
▢3 Bay Leaves
▢5-6 Green Cardamom
▢1 tsp Cumin seeds
▢1½ tsp Salt Or salt to taste
Garnish
▢Coriander Roughtly chopped
▢Almond flakes Toasted
Instruction
Marinate the lamb for for at least 15 minutes to 1 hour.
Melt the ghee, and drizzle 2 tablespoon of oil. Add bay leaves, cinnamon, cardamom, and cumin seeds follow with chopped onion, ginger and garlic.
Once the onion is brown, add turmeric, chilli, garam masala, and coriander powder.
Add the marinated lamb pieces, cook for 2-3 minutes and pour the water and bring to simmer.
Reduce the heat into low-medium heat and stir in the yoghurt and half of coconut milk ( 3 tbsp ). Season with salt.
Close the lid and cook until meat is soft then add the rest of the coconut milk.
Add water if the sauce is too thick and transfer to serving plate.
Enjoy with naan or rice.
#lambkorma #indianrecipe #curry #fakeaway
Mutton Cashew Curry | Mutton Kaju Masala | Cashewnut Mutton Masala | Mutton Masala by Varun Inamdar
How To Make Mutton Cashew Curry | Kaju Mutton Masala | Cashewnut Mutton Curry | Cashewnut Mutton Gravy | Red Mutton Curry | Cashew Mutton Curry | Mutton Cashew Gravy | Mutton Curry | Mutton Gravy | Mutton Recipes | The Bombay Chef - Varun Inamdar
Learn how to make Mutton Cashew Curry with our Chef Varun Inamdar.
Introduction
Learn how to make Mutton Cashew Curry. This dry mutton recipe is quite tasty and easy to make. This mutton recipe has less gravy and can be eaten directly also. However, if you try with chapati it will be much better This gravy can also be tried with rice and it tastes just exceptional.
Ingredients :
Preparation of Cashew Spice Mix
½ cup Cashew Nuts
¼ cup Dry Red Chillies
3-4 Ice Cubes
1 Tomato (diced)
1-inch Ginger (sliced)
¼ cup Garlic Cloves
¼ cup Coriander Leaves
3-4 Green Chillies
Preparation of the Curry
2 tbsp Oil
¼ cup Onions (sliced)
¼ kg Mutton
Salt (as per taste)
1 tsp Turmeric Powder
Hot Water (as required)
1 tbsp Garam Masala Powder
#MuttonCashewCurry #MuttonCurry #GetCurried #TheBombayChef #VarunInamdar
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Host: Chef Varun Inamdar
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CASHEW KORMA ????
The final episode in our curry week series is here, and we've gone all out by bringing you the ultimate vegan korma recipe to trump ALL OTHER vegan korma recipes. Think rich, velvety and smooth with a nutty taste from the cashews - mopped up best with plant-based naan bread. HEAVEN ????
For the full recipe ➡️
Hyderabadi Mutton Korma recipe
Learn how to make Hyderabadi Mutton khorma
So the ingredients required are
Mutton with Bones-750gms
Turmeric powder 1/2tspn
Curd-250gms
Red chilli powder 2tspn
Salt 1tspn or as per your taste
Ginger garlic paste 2tspn
Garam masala powder 1 teaspoon
Handful of mint leaves
Cooking oil 1 cup
Poppy seeds 2 teaspoon
Peanuts 3 teaspoon
Dry coconut 3 teaspoons
Almonds 8 to 10
Cashew nuts 8 to 10
Diced potatoes 4
For medium sized onions
1 medium sized lemon juice
For Garam masala
Caraway seeds 1/2tspn
Cardamom pods 4-5
Cloves 4-5
Cinnamon sticks 3-4
Coriander leaves handful
Mint leaves handful
Green chillies 3-4
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Chicken khorma recipe
Baghara khana recipe
Homemade Garam masala recipe
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Lamb Curry | Mutton Masala Curry | Spicy Lamb Curry | Special Mutton Curry By Prateek | Get Curried
Lamb Curry | How To Make Lamb Curry | Mutton Masala Curry | Spicy Lamb Curry | Mutton Curry Recipe | Nepali Style Mutton | Easy Mutton Curry | Mutton Curry | Mutton Gravy | Goat Meat Curry | Curry Recipe | Get Curried | Life Of A Chef | Chef Prateek Dhawan
Learn how to make Lamb Curry with our Chef Prateek Dhawan.
0:00- Introduction
Here is a fiery traditional curry from our lovely neighboring country, Nepal. The curry has mutton pieces that are pressure cooked to perfection, with the goodness of whole spice like cardamom pods, cloves, bay leaf and cinnamon sticks, etc. Nepalese Mutton Curry, also known as Khasi Ko Masu, is a common household recipe from Nepal often served with beaten rice. It is typically cooked in a pressure cooker on low heat which brings out all the flavour from spices. Serve the Lamb Curry with steamed rice or jeera rice for a weekend night dinner. Try it out today & let us know your thoughts in the comments.
Preparation of Marinade
500 gms Mutton (curry cut)
2 tbsp Mustard Oil
2 tbsp Curd
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tbsp Coriander & Cumin Seeds Powder (roasted)
1 tsp Garam Masala Powder
For the Spice-Mix
2 tbsp Oil
2 Bay Leaves
3 Dry Red Chillies
1 tbsp Cumin Seeds
2 Black Cardamom Pods
4 Green Cardamom Pods
2-inch Cinnamon Stick
1/2 tsp Black Peppercorns
8-10 Cloves
1 blade Mace
1 cup Onion (sliced)
10-12 Garlic Cloves (peeled)
1-inch Ginger (chopped)
1 cup Tomato (chopped)
1/2 cup Water
4 tbsp Water (for grinding)
Searing the Mutton
1/4 cup Oil
1 cup Water
1 tsp Red Chilli Powder
Salt (as required)
1/2 cup Water
1/4 cup Coriander Leaves (chopped)
1/4 cup Nutmeg (grated)
Pressure-cook for 5-6 Whistles
For Garnish
Coriander Leaves
#LambCurry #CurryRecipe #GetCurried #PrateekDhawan
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Host: Prateek Dhawan
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