INGREDIENTS

Lamb Marinade

• 1 1/2 pounds boneless leg of lamb cut into bite sized pieces

• 1 cup plain yogurt (dairy free or regular)

• 1 tablespoon garam masala

• 1 teaspoon cinnamon

• 1 teaspoon salt

• 1 teaspoon coriander

• 1 teaspoon turmeric

• 1 teaspoon paprika

• 1/2 teaspoon cardamom

• 1/4 teaspoon black pepper

Korma

• 1 1/2 cups raw cashews (unsalted)

• 2 cups boiling water

• 2 tablespoons oil

• 1 large yellow onion, chopped

• 4 large cloves garlic, minced

• 1 teaspoon crushed ginger (or freshly minced)

• 1/2 tablespoon garam masala

• 1/2 teaspoon cardamom

• 1/2 teaspoon cinnamon

• 1/2 teaspoon turmeric

• 1 cup beef broth/stock

DIRECTIONS

Place the lamb in a large bowl. Add the yogurt and marinade spices and mix until well combined. Cover and refrigerate for at least 2 hours or overnight.

Combine the cashews and boiling water in a bowl and let sit for 10 minutes.

Meanwhile, add the oil to a large pot or Dutch oven over medium heat. Once hot, add the onions and cook until softened, about 7 minutes. Add the garlic and remaining spices to the pot and stir to combine. Cook for an additional 1-2 minutes until fragrant.

Transfer the cashews along with the water into a blender and blend until smooth and creamy.

Add the lamb along with all the marinade into the pot. Pour in the cashew cream sauce and beef broth. Stir to combine and bring to a boil. Once boiling, reduce heat to a low simmer, cover the pot and cook for 1 hour and 30 minutes, stirring every 20 minutes or so. Note: USDA recommends cooking lamb to an internal temp of 145 degrees with a 3 minute rest.

Serve with white rice, fresh cilantro and lemon wedges.