Lamb Korma

4.86 from 7 votes

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!

Prep Time15

Cook Time1 30

Total Time1 45

Course: Dinner, Main Course

Cuisine: Indian

Keyword: lamb curry, lamb korma, lamb korma recipe

Servings:

Calories: 550kcal

Equipment

Le Creuset 3.75-Quart Braiser

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

US Customary - Metric

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.

Video

Notes

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.
The key to having a great tasting lamb korma is using fresh spices and fresh garlic and ginger.
While the lamb is braising, keep stirring every 10 or 15 minutes to prevent the sauce from sticking to the bottom of the pot.
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.

Nutrition