Creamy Lamb Masala (Malai Gosht)

This simple Lamb dish uses our delicious Korma paste, and therefore is really nice and mild. Creamy, with a decidedly nutty flavour, the delicately balanced flavours of coconut, cumin, coriander, ginger and other authentic spices really come through in a way which is simply delicious.

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 35 mins
Difficulty: Easy

Spiciness

If you like this recipe try these

Classic Chicken Korma

Lamb with Apricots & Fried Potato Straws (Salli Jardaloo Boti)

This recipe features

Ingredients

450g diced lamb
2 tbsp vegetable oil
150g onions, sliced
3 tbsp Patak's Korma Paste
75g ground cashew nuts
100ml single cream
150ml water
2 tbsp fresh coriander, chopped

Methods

Heat the oil in a frying pan and fry the sliced onions for 2 minutes, add the Patak's Korma Paste together with the diced lamb and fry for 3 minutes until the meat is sealed. Sprinkle in some water and stir.
Add the ground cashew nuts and water and cook for a further 3 minutes.
Cover and simmer on a low heat for 20 - 25 minutes or until the lamb is cooked through (adding a little more water if necessary).
Finally stir in the cream and heat gently for a further 2 minutes.
Garnish with the fresh coriander and serve with rice and naan breads