Mutton Korma with Cashews

Korma with cashews

When an Indian recipe calls for mutton, it refers to goat meat rather than sheep.

When an Indian recipe calls for mutton, it refers to goat meat rather than sheep. However, lamb or veal are good substitutes, too. A meat korma is a curry with the meat tenderly covered in a thick sauce from slow cooking. The Indian culinary practices of adding nuts and braising the meat in yogurt enhance the flavor with a richer, creamier taste and texture. Recipe Servings: Serves 4

Prep Time

15 minutes

Cook Time

1 hour

Total Time

1 hour 15 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

1 lb (453 g) cubed mutton (or lamb, veal, boneless chicken)
2 Tbsp (30 ml) ghee (clarified butter)
2 Tbsp (30 ml) chopped garlic
2 Tbsp (30 ml) chopped fresh ginger
1 tsp (5 ml) cumin powder
1 tsp (5 ml) coriander powder
1/2 tsp (2.5 ml) clove powder
2 tsp (10 ml) turmeric
1 Tbsp (15 ml) water
2 tsp (10 ml) himalayan salt
1/2 cup (75 g) ground dry-roasted cashews
1/2 cup (120 ml) yogurt
1 cup (240 ml) coconut milk

Directions

In a large skillet, heat oil on high. Add garlic and ginger. Sauté for 2 minutes.
Mix cumin, coriander, clove, turmeric, and water into a paste. Add to garlic and ginger and cook another minute.
Add meat, salt, and cashews. Cook on medium-high for about 3 minutes to brown meat.
Next, lower heat to medium and bring to a boil. Add yogurt and coconut milk.
Simmer on medium-low for 50–60 minutes until meat is tender and the curry has reduced.