Lamb & Cashew Korma Recipe



  • 50g Ghee/Oil
  • 2 sliced medium onions
  • 6 cloves garlic
  • 3cm fresh root ginger, diced
  • 1.5 tbsp Lamb & Cashew Korma Masala
  • 1 kg Lamb, diced
  • 1 cup of Yoghurt
  • 50g Cashew Nut Meal
  • 100g Cashew Nuts
  • 1 cup of Water
  • Salt to taste


  1. Melt the ghee/oil and add the onion, garlic and ginger.
  2. Fry gently for a few minutes until the onion is soft.
  3. Add the Lamb & Cashew Korma Masala and mix well frying until aromatic.
  4. Add the meat and seal well.
  5. Add the remaining ingredients.
  6. Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced.
  7. Serve the curry with rice, Naan bread, yoghurt and chutney.

Recipe also available in our FREE Ebook “Dinner Party – Winter Warm Up”