Gosht Korma

Name: Gosht Korma (Lamb stewed in a rich coconut-and-cream sauce)
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 tablespoon crushed black peppercorns; 1½ teaspoons table salt; 2 tablespoons plain Greek yogurt; 2 tablespoons grated fresh coconut (or frozen unsweetened coconut); 2 medium red onions, peeled; 5 or 6 saffron threads; 1 tablespoon poppy seeds; 1-inch (2½-cm) piece fresh ginger, grated; 4 cloves garlic, crushed; 3 green chiles, stemmed and roughly chopped; ¼ cup (50 ml) vegetable oil; 20 to 24 cashews; 2½ tablespoons ground coriander; 1 tablespoon ground roasted cumin; ½ teaspoon ground green cardamom; ⅛ teaspoon ground cinnamon; 14 ounces (400 grams) boneless lamb, cut into 1-inch (2½-cm) cubes; ½ cup (100 ml) heavy cream

Lamb stewed in a rich coconut-and-cream sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This is a rich dish with saffron, cream, coconut, and poppy seeds. It is an ideal main course for special occasions. Serve with fluffy steamed basmati rice on the side.

Ingredients

14 ounces (400 grams) boneless lamb, cut into 1-inch (2½-cm) cubes
2 tablespoons

Asia
India
Main course
Stew
Gluten-free

Method

Put the lamb in a large bowl and stir in the yogurt and 1 teaspoon of the salt. Cover the bowl with plastic wrap and put in the refrigerator to marinate for 2 hours.
Soak the poppy seeds in ⅓ c