Description
Lamb Korma Curry is a rich and flavorful Indian dish made with tender lamb simmered in a creamy, spiced yogurt and nut-based sauce. It’s aromatic, mildly spiced, and perfect served with rice or naan.
Ingredients
Units
Scale
- 2 lbs lamb shoulder or leg (cut into cubes)
- 1 cup plain yogurt
- 1 large onion (finely sliced)
- 4 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1/2 cup cashews or almonds (soaked and ground into a paste)
- 1/2 cup heavy cream or coconut milk
- 1/4 cup cooking oil or ghee
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder (adjust to taste)
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large bowl, marinate lamb with yogurt, half of the ginger and garlic, turmeric, and salt. Let sit for at least 1 hour or overnight for best flavor.
- Heat oil or ghee in a large pot over medium heat. Sauté onions until golden brown.
- Add remaining garlic and ginger, then the ground coriander, cumin, garam masala, and chili powder. Cook for 1-2 minutes until fragrant.
- Add the marinated lamb and cook on high heat until browned on all sides.
- Stir in the ground nut paste and mix well to coat the lamb.
- Lower heat, cover, and simmer for 45-60 minutes, stirring occasionally, until lamb is tender and sauce thickens.
- Stir in cream or coconut milk and simmer for another 5-10 minutes.
- Garnish with chopped cilantro and serve hot with basmati rice or naan.
Notes
- Soaking nuts for at least 30 minutes makes blending easier and smoother.
- For extra depth, add a few cardamom pods or a cinnamon stick when sautéing the spices.
- Korma is typically mild, but spice level can be increased to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 5g
- Sodium: 360mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 115mg