Lamb Korma Curry

Lamb Korma Curry is a luxurious and aromatic dish rooted in Mughlai cuisine, known for its velvety texture and rich blend of spices. Made with tender pieces of lamb simmered in a creamy, nut-based sauce, this curry is the perfect balance of mild heat and deep flavor. It’s a dish that feels elegant enough for a special occasion yet comforting enough for a cozy dinner at home.

Why You’ll Love This Recipe

• Creamy & Fragrant: The sauce is rich with cream, yogurt, and spices like cardamom and cinnamon.
• Tender Meat: Lamb is slow-cooked until melt-in-your-mouth soft.
• Mild Heat: Great for those who enjoy spiced, not spicy, curries.
• Great for Entertaining: Makes an impressive main dish for guests.
• Perfect with Sides: Delicious served with naan, roti, or fragrant basmati rice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Lamb shoulder or leg, cut into cubes
• Ghee or vegetable oil
• Onions, finely sliced
• Garlic, minced
• Fresh ginger, grated
• Ground coriander
• Ground cumin
• Turmeric
• Garam masala
• Ground cardamom
• Chili powder (optional, for heat)
• Greek yogurt
• Heavy cream
• Ground almonds or cashew paste
• Salt and sugar
• Water or lamb/chicken stock
• Fresh cilantro for garnish

Directions

this recipe

1. Brown the lamb: In a heavy-bottomed pot, heat ghee or oil over medium-high heat. Sear the lamb pieces in batches until browned on all sides. Set aside.
2. Cook the onions: In the same pot, reduce heat to medium and add more ghee if needed. Cook sliced onions until golden brown and caramelized, about 10–15 minutes.
3. Add garlic and ginger: Stir in the garlic and ginger and sauté for 1–2 minutes until fragrant.
4. Spice it up: Add coriander, cumin, turmeric, garam masala, cardamom, and chili powder. Stir and toast for 1 minute.
5. Build the sauce: Stir in the yogurt slowly to prevent curdling. Return the lamb to the pot, mix well, then add ground almonds or cashew paste, salt, sugar, and enough water or stock to just cover the meat.
6. Simmer: Cover and cook on low heat for 1½–2 hours, or until the lamb is tender and the sauce is thickened.
7. Finish with cream: Stir in the cream and simmer for another 5 minutes. Adjust seasoning to taste.
8. Garnish and serve: Sprinkle with chopped cilantro and serve hot with rice or naan.

Servings and Timing

• Servings: 4–6
• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: About 2 hours 5 minutes

Variations

• Nut-Free: Omit nuts and add more yogurt or use coconut milk for creaminess.
• Spicier Version: Add more chili powder or green chilies.
• Vegetarian Korma: Substitute lamb with paneer, potatoes, or mixed vegetables.
• Slow Cooker: After step 5, transfer everything to a slow cooker and cook on low for 6–8 hours.

Storage/Reheating

• Storage: Store in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm gently on the stove with a splash of water or cream to loosen the sauce.

FAQs

What cut of lamb is best for korma?

Lamb shoulder or leg works best as they become tender and flavorful with slow cooking.

Can I use yogurt and cream together?

Yes—yogurt adds tang while cream brings richness. Use both for depth of flavor.

Can I make it ahead of time?

Absolutely! The flavors deepen over time, making it even better the next day.

Can I use a different meat?

Yes, chicken or beef are good alternatives. Adjust cooking time based on the protein.

How do I prevent yogurt from curdling?

Stir it in off the heat and return to low heat gradually. Whisking the yogurt first also helps.

Can I make it dairy-free?

Use coconut milk or dairy-free yogurt and skip the cream.

What’s the difference between korma and curry?

Korma typically has a creamier, nut-based sauce and milder spices compared to other Indian curries.

Do I have to use nuts?

Not necessarily—they help thicken and flavor the sauce, but you can replace them with cream or a thickener like coconut milk.

Is this recipe gluten-free?

Yes, just ensure your stock and yogurt are gluten-free.

What sides pair best with lamb korma?

Basmati rice, garlic naan, roti, cucumber raita, and pickled onions are all great options.

Conclusion

Lamb Korma Curry is a richly spiced, indulgently creamy dish that brings the warmth of traditional Indian cooking right to your table. With tender lamb in every bite and a sauce that’s perfect for scooping with naan or spooning over rice, this is a dish you’ll come back to again and again—for both everyday meals and special occasions.

Print