Lamb Korma Curry

Lamb Korma Curry

Serves 4




  • 1 cup EasiYo Greek Style Unsweetened Yogurt
  • 1tsp garam masala
  • ½ tsp cinnamon
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp cardamom
  • ¼ tsp pepper
  • 1tsp garlic, crushed
  • 1 tsp ginger, crushed


  • 750g boneless lamb, roughly chopped
  • 1 cup cashews + 1 cup boiling water
  • 1 onion, roughly chopped
  • 1 tsp garam masala
  • ½ tsp turmeric
  • ½ tsp chili powder (optional)
  • ¼ tsp cinnamon
  • ¼ tsp cardamom
  • 1 cup beef stock


Combine marinade ingredients with lamb and mix well. Cover and chill for at least one hour.

Soak cashews in boiling water for 10 minutes, then blitz together in the blender until smooth.

Heat oil in a large pot and fry onion until soft. Add curry spices and cook for one minute until fragrant.

Add marinated lamb, cashew paste and stock. Bring to a simmer, cover and cook on low for at least 1 hour and until lamb is tender and sauce is reduced.

Season with salt and pepper to taste and serve with yogurt naan bread, fresh coriander and raita.