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How To make Lamb with Cashew Nut Curry (Korma)

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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

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 & Cashew Curry || Lamb Kaju Curry || Karri's Kitchen

Ingredients:
Lamb – 350 gms
Salt (as per taste)
Red Chilie Powder – 1 Tbsp
Turmeric – Pinch
Ginger Garlic paste – 2 Tbsp
Curd-3 Tbsp
Cashew nuts
Oil
Green Chilies -3
Onions – 2
Jeera Powder- 3/4th Tbsp
Coriander Powder – 1Tbsp
Garam Masala Powder- 1 Tbsp
Cilantro/Coriander Leaves
Method: Marinate 350gms of lamb with Salt, Red chili powder, Turmeric, Ginger Garlic Paste, Curd For one hour. Soak Cashews in hot water for 1 hr. Heat oil in a Pan, add green chilies, onions & sauté till translucent. Add Marinated Lamb, Soaked Cashews, Jeera powder, Coriander powder, Garam masala & cook till Lamb is tender. Finally adjust the salt and garnish with Cilantro.

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Music by: Airport Lounge - Disco Ultralounge by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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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

White Mutton Curry: Written Recipe in Description #muttoncurry #spicymuttoncurry #whitemutton

MOOH MIYA MUTTON RECIPE:- Ingredients &
Recipe below:
- Marinate 1 kg mutton with 1 tbsp each of salt, crushed black pepper, roasted crushed coriander seeds, roasted crushed cumin seeds, 2 tbsp ginger-garlic paste and 1 cup curd. Let it sit for half an hour.
- Heat 4-5 tbsp oil in a Kadhai and add in 1 bay leaf, 1 mace, 2.5 inch cinnamon stick, 5 cloves, 4 green & 1 black cardamom and 1 string of curry leaves. Let them pop for 40 seconds then add in the marinated mutton.
- Fry the mutton on high for 8-10 minutes. Prepare a paste by blending together 6-8 boiled onions, 12-15 cashew nuts soaked in warm water and 8-15 green chillies (add them according to your level of spiciness). Add this paste in the Kadhai and fry on high for 5-6 minutes.
- Now add in 2.5 cups of water giving it a good stir and close the lid turning flame to low for an hour checking and stirring in between. Lastly add in some ginger juliennes, 1 lemon juice and garnish with chopped coriander leaves.

Mutton Cashew Curry | काजु मटन ग्रेवी | Mutton Kaju Masala | Cashewnut Mutton Masala | Mutton Masala

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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
Copyrights: REPL

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