Herb-Infused Lamb Korma
A rich and fragrant lamb curry with a velvety sauce made from yogurt, cashews, and a medley of Indian spices. This indian-inspired indian ready in about 60 minutes pairs lamb (cube), yogurt (thick), cashews (soaked) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs lamb (cube)
- 1 cup yogurt (thick)
- 1/4 cup cashews (soaked)
- 1 medium onion (finely chopped)
- 4 cloves garlic (minced)
- 2 tbsp ginger (grated)
- 1 cup tomato (pureed)
- 1.5 tsp garam masala
- 1 tsp cumin seeds
- 3 tbsp vegetable oil
Instructions
- Step 1: Heat 1 tbsp oil in a large pot over medium heat. Add cumin seeds and toast for 30 seconds until fragrant. Add onion, garlic, and ginger, sautéing for 5 minutes until golden.
- Step 2: Stir in tomato puree, garam masala, and 1/2 cup water. Simmer for 10 minutes until the sauce thickens.
- Step 3: Add lamb, yogurt, and soaked cashews. Cook for 25-30 minutes until the lamb is tender and the sauce is creamy. Adjust seasoning with salt if needed.
- Step 4: Serve with naan or steamed rice, garnished with chopped pistachios.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Infused Lamb Korma take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Infused Lamb Korma?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb (cube) from drying out.
Can I substitute ingredients in Herb-Infused Lamb Korma?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Infused Lamb Korma for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Infused Lamb Korma?
Indian indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Restaurant quality! Can't believe how easy this was.
