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Dinner One Pot Lamb Indian
4.8 from 6 votes

Lamb Korma

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •6/19/22 6 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for lamb korma.

A cozy and comforting Lamb Korma made with lamb shoulder, infused with lots of classic Indian spices in a creamy and aromatic coconut curry. This rich and flavorful lamb curry is surprisingly easy to make, and perfect for the whole family to enjoy!

freshly made lamb korma in a beige braiser.
Table of Contents Open
  • Foolproof Delicious Lamb Korma Recipe
  • Lamb Korma Highlights
  • Ingredients You’ll Need
  • How To Make Lamb Korma
  • What Is Korma?
  • What’s The Difference Between Chili Powder And Kashmiri Chili Powder?
  • Is Lamb Korma Spicy?
  • Lamb Korma In A Slow Cooker
  • Lamb Korma In The Instant Pot
  • Serve Lamb Korma With
    • Naan Recipe
    • Roti/Chapati (Indian Flat Bread)
    • Easy Tossed Salad
    • Cilantro Lime Rice
  • Expert Tips
  • Leftovers
  • More Must Try Lamb Recipes
    • Skillet Shepherd’s Pie
    • Skillet Chicken Pot Pie
    • Colcannon
    • Irish Soda Bread
    • Hungarian Goulash
    • Cuban Panini
    • Slow Cooker Teriyaki Chicken
    • Instant Pot Beef and Broccoli
    • Yellow Rice
    • Sweet And Sour Meatballs
    • Crockpot Chicken Noodle Soup
    • Korean Meatballs
  • Lamb Korma
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

Foolproof Delicious Lamb Korma Recipe

I have to admit that I only eat lamb about a couple times per year, so when I actually do eat it, I want it to be worth it. This Lamb Korma is definitely worth it. The korma is creamy with a luxurious texture, the lamb is incredibly tender because it’s slowly cooked, and the flavor is rich and delicious from all the incredible Indian spices.

Korma is all about building layers of flavors so you’ll want to use quality spices to get the utmost flavor here. If you do, and follow the recipe as written at least the first time you make this, you’ll be rewarded with the most luxurious lamb curry.

lamb korma with naan and rice in a dish.

Lamb Korma Highlights

  • Surprisingly Easy To Make. While this lamb korma does require a few classic Indian spices, once all your prep work is done, this curry is quite easy to make and all in one pot.
  • Rich And Flavorful. This Korma is made with lamb shoulder which is a beautifully rich and tender cut of meat. The lamb shoulder is spiced with lots of great Indian spices, giving this curry tons of flavor.
  • Better Than Takeout. Lamb Korma is a favorite at Indian restaurants, but now you can make this in the comfort of your home. Your family will thank you!

Ingredients You’ll Need

ingredients needed for lamb korma.
  • Lamb – You’ll need either lamb shoulder or leg of lamb, cut into bite size pieces. I used lamb shoulder, which I’ve trimmed some of the fat from.
  • Onion – White or yellow onions, thinly sliced.
  • Garlic and ginger – I used fresh garlic and ginger here which are essential to add lots of flavor to this curry. You can also use a garlic and ginger paste.
  • Ghee – Ghee is clarified butter that’s been simmered and strained to remove all water from it. If you don’t have it, simply sub it with regular butter or vegetable oil.
  • Yogurt – You’ll need Greek yogurt or any plain yogurt. You can sub with sour cream.
  • Coconut Milk – You’ll need a cup of coconut milk to add creaminess to our curry. You can sub this with heavy cream.
  • Spices – You’ll need some classic Indian spices, such as cardamom pods and ground, a cinnamon stick, nutmeg, cumin, garam masala, turmeric, ground coriander, chili powder and Kashmiri chili powder. The one unique spice here is the Kashmiri chili powder which is made from milder dried chilies and has a very vibrant red color. If you don’t have this, simply sub it with more regular chili powder.

How To Make Lamb Korma

process shots showing how to make lamb korma.
  1. Fry the onion. Melt the ghee in a large pot (with a lid) or Dutch oven, add the onion and cook over medium heat until really browned and crispy. Transfer the onion to a plate and set aside.
  2. Sauté cardamom and cinnamon. Add cardamom pods, cinnamon stick to the same pot and cook for 30 seconds.
  3. Sear lamb and add spices. Add the meat and fry sear for 5 minutes. Stir in ginger and garlic. Fry for another 3 to 4 minutes. Add the salt, ground coriander, chili powder, Kashmiri chili powder, turmeric, cumin, garam masala, ground nutmeg, ground cardamom and stir.
  4. Incorporate yogurt. Add the yogurt and mix it all well. Cook for another 5 minutes.
  5. Add water and cook lamb. Pour in about 2 cups of boiling water, bring to a boil then reduce the heat, cover and simmer for 1 hour until the lamb is tender. Make sure to stir occasionally to avoid the sauce from sticking to the bottom.
  6. Add the onions back. Crush the onions or chop them really small, add them back to the pot and stir them in well.
  7. Finish korma with coconut milk. Stir in the coconut milk and cook for another 5 minutes on medium-low heat.
  8. Serve. Serve with basmati rice and naan.
process shots showing how to make lamb korma.

What Is Korma?

Korma has its roots in the Mughlai cuisine and it’s a popular curry in most Indian restaurants. The word korma or “qormã” actually means “braise” which refers to the cooking technique of this dish. So lamb korma, also known as mutton korma, is actually slowly braised lamb in yogurt, water and spices.

What’s The Difference Between Chili Powder And Kashmiri Chili Powder?

Regular chili powder is made from dried spicy red chilies though it comes in different spice levels. Kashmiri chili powder is actually much milder than regular chili powder because it’s made from very mild dried red chilies, but has a very bright and vibrant red color. It’s usually used in Indian cuisine to add a bright red color to food.

lamb korma in a copper indian dish.

Is Lamb Korma Spicy?

No, it’s not. Lamb korma is actually a very mild Indian lamb curry that has lots of aromatic flavor. While it’s not spicy, there is a lot of flavor in this curry from all the different spices used. If you would like this curry to be spicy, go ahead and add some cayenne pepper to it, or use a spicy chili powder.

Lamb Korma In A Slow Cooker

This lamb korma recipe is easily adaptable to a slow cooker. To do so, simply follow the recipe until step 5 where you add the water, then simply transfer everything to your slow cooker. Cook on low for 6 to 8 hours until the lamb is tender, then stir in the coconut milk and fried onion and cook for an additional 15 minutes.

Lamb Korma In The Instant Pot

You can also easily make this lamb curry in your Instant Pot. Basically cook everything as instructed in the Instant Pot on the Sauté mode up until step 5 where you add the water. Lock the lid and set the IP to Manual on high pressure for 20 minutes. Let the pressure release naturally. Remove the lid, add the coconut milk and crispy fried onion and cook on Sauté mode for another 5 minutes.

freshly made lamb korma in a beige braiser.

Serve Lamb Korma With

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Expert Tips

  1. Prep ahead. If you’re short on time, you can easily prep this recipe the night before, simply get all your spices and meat ready, then the next day all you have to do is cook everything as instructed.
  2. The key to having a great tasting lamb korma is using fresh spices and fresh garlic and ginger.
  3. While the lamb is braising, keep stirring every 10 or 15 minutes to prevent the sauce from sticking to the bottom of the pot.

Leftovers

You can store leftover lamb korma in an airtight container in the refrigerator for up to 2 days, or you can store it in the freezer for up to 2 months.

If frozen, thaw in the refrigerator overnight. Reheat on the stovetop in a pot over medium-low heat, stirring frequently. I would also stir in a bit of coconut milk to restore its creaminess.

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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

freshly made lamb korma in a beige braiser.
Print
4.84 from 6 votes

Lamb Korma

Prep 15 minutes
Cook 1 hour 30 minutes
Total 1 hour 45 minutes
Rate Recipe
A cozy and comforting Lamb Korma made with lamb shoulder, infused with lots of classic Indian spices in a creamy and aromatic coconut curry. This rich and flavorful lamb curry is surprisingly easy to make, and perfect for the whole family to enjoy!
5

Ingredients

  • ½ cup ghee (or butter)
  • 2 medium onion (sliced)
  • 4 cardamom pods (green or black)
  • 1 stick cinnamon (broken in half)
  • 2 pounds lamb (leg or shoulder, cut into 1-inch pieces)
  • 4 cloves garlic (minced)
  • 2 teaspoons ginger (minced)
  • 1 teaspoon salt
  • 1 teaspoon ground cardamom
  • 2 teaspoons ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon kashmiri chili powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • ¼ teaspoon ground nutmeg
  • 1 cup Greek yogurt
  • 1 cup coconut milk

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Fry the onion. Melt the ghee in a large pot (with a lid) or Dutch oven, add the onion and cook over medium heat until really browned and crispy. Transfer the onion to a plate and set aside.
  • Sauté cardamom and cinnamon. Add cardamom pods, cinnamon stick to the same pot and cook for 30 seconds.
  • Sear lamb and add spices. Add the meat and fry sear for 5 minutes. Stir in ginger and garlic. Fry for another 3 to 4 minutes. Add the salt, ground coriander, chili powder, kashmiri chili powder, turmeric, cumin, garam masala, ground nutmeg, ground cardamom and stir.
  • Incorporate yogurt. Add the yogurt and mix it all well. Cook for another 5 minutes.
  • Add water and cook lamb. Pour in about 2 cups of boiling water, bring to a boil then reduce the heat, cover and simmer for 1 hour until the lamb is tender. Make sure to stir occasionally to avoid the sauce from sticking to the bottom.
  • Add the onions back. Crush the onions or chop them really small, add them back to the pot and stir them in well.
  • Finish korma with coconut milk. Stir in the coconut milk and cook for another 5 minutes on medium-low heat.
  • Serve. Serve with basmati rice and naan.

Equipment

  • Le Creuset 3.75-Quart Braiser

Video

Notes

  1. Prep ahead. If you’re short on time, you can easily prep this recipe the night before, simply get all your spices and meat ready, then the next day all you have to do is cook everything as instructed.
  2. The key to having a great tasting lamb korma is using fresh spices and fresh garlic and ginger.
  3. While the lamb is braising, keep stirring every 10 or 15 minutes to prevent the sauce from sticking to the bottom of the pot.
  4. You can store leftover lamb korma in an airtight container in the refrigerator for up to 2 days, or you can store it in the freezer for up to 2 months.
  5. If frozen, thaw in the refrigerator overnight. Reheat on the stovetop in a pot over medium-low heat, stirring frequently. I would also stir in a bit of coconut milk to restore its creaminess.

Nutrition Information

Serving: 1servingCalories: 550kcal (28%)Carbohydrates: 10g (3%)Protein: 43g (86%)Fat: 38g (58%)Saturated Fat: 23g (144%)Polyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 166mg (55%)Sodium: 614mg (27%)Potassium: 796mg (23%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 131IU (3%)Vitamin C: 5mg (6%)Calcium: 105mg (11%)Iron: 6mg (33%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

freshly made lamb korma in a beige braiser.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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6 Comments
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Gary
Gary
Posted: 1 month ago

This sounds good. Is there a non-dairy sub for the yoghurt or can I just omit it? There are probably non-dairy yoghurts too.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Gary
Posted: 1 month ago

I wouldn’t omit it and go with a non-dairy yogurt.

0
Reply
Aisha
Aisha
Posted: 5 months ago

Do you use same amount of water in the instant pot as stovetop?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Aisha
Posted: 5 months ago

Yes, for sure.

0
Reply
Crystal
Crystal
Posted: 7 months ago

4 stars
So we love lamb and we love curry… but I have never tried to make curried lamb and I trust JoCooks recipes so I started with this one. I will say, the lamb was super tender and the onions are so good if you cook them to direction but my curry was like curry soup… the 2 cups of water did not cook off at all (if it’s supposed to)? Is it supposed to be that watery? My husband still loved it and ate 2 helpings but just wondering if you have any suggestions? Thank you

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Crystal
Posted: 7 months ago

Yes, most of the liquid should cook off/evaporate in the hour that you cook the lamb. Not sure why it didn’t, water naturally evaporates when boiling as steam. Maybe try removing the lid in the last few minutes, that should help release some of the steam.

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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