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!

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 – 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.

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.

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.

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.

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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