Forget the traditional chicken korma and dare to try something unique – lamb korma!
Smooth, creamy, and utterly delicious, it's everything you’d want in a curry. The bold flavors of the lamb work wonders with the aromatic spices, and without the heat of other kinds of curry, it's a real people-pleaser. Even the pickiest of eaters will love it!
This easy lamb korma recipe is the perfect way to explore the wide-ranging flavors of Indian cuisine. The best part is that once you've made this version, you can easily adapt it to fish, vegetables, or chicken.
Why you'll love this lamb korma recipe
- It's as authentic as it gets.
- There are so many incredible spices, all of which combine for a flavor out of this world.
- This is the ultimate dish when it comes to leftovers. It tastes better the next day.
- Once you've mastered this dish, you can use your curry-making skills to make all kinds of incredible dishes.
Equipment needed
There are a few key pieces of equipment you'll need when it comes to making this recipe:
- Korma curry serving dishes - excellent for any type of korma curry
- Serving bowls - I enjoy my curries most in deep bowls. You can also use the bowls for rice.
- Pestle and mortar - if you like to make curries from scratch, then you definitely need a pestle and mortar! It will help you release maximum flavor
- Roti and chapati machine - you can finally make your own fresh rotis!
- Rice cooker - go for this if you are not the best cook when it comes to rice
Ingredients needed
- Korma curry sauce - if you want to speed things up with this lamb korma
- Korma spice paste - if you don't feel like making your korma curry paste from scratch
How to make lamb korma
Fry the whole spices.
Fry onions until softened.
Stir in the lamb and spices.
Mix well.
Add enough water to cover the lamb.
Gently cook until the lamb is tender.
Drain the pre-cooked lamb and get the other ingredients ready.
Fry the korma paste in the oil.
Add the lamb and yogurt, then simmer for a while.
Add the cream, let it bubble for a few minutes, then serve with your favorite Indian side dishes. Enjoy!
Top tips
When frying the onions, garlic, and ginger, add a splash of liquid to the pan if it's starting to catch on the bottom. This will prevent any bitter flavors in the curry.
What to serve with lamb korma
Sides
There are plenty of great accompaniments for your lamb korma recipe. Here are just a few:
- Steamed basmati rice is the classic side. Pilau rice would work, too!
- Try a bhindi or potato bhaji for a match made in heaven!
- Make your own peshwari naan or Kashmiri naan
- For a bit of extra heat, check out this chutney with a killer zing!
- Looking for something a little richer? Try this amazing rice
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Toppings
There are a few toppings I simply cannot live without when enjoying a korma curry such as this lamb korma. For instance, you need to consider the following toppings:
- fresh coriander leaves or these coriander substitutes
- almond flakes
- coconut shavings or grated coconut (will complement the creamy flavor of the korma)
- fresh green chilies (if you really would like some chili)
- spinach
- coconut cream
Drinks
An Indian beer would make an ideal accompaniment to lamb korma. If you prefer wine, try a South African red like Pinotage, Cabernet Sauvignon, or Shiraz, all of which complement the creaminess and subtle spices.
Variations to this recipe
- Adding Vegetables: To make the dish more wholesome, add vegetables like bell peppers, peas, or carrots during the simmering stage.
- Spice Level: Adjust the heat by increasing or decreasing the chili powder.
- Nutty Flavor: Add ground almonds or cashew paste when adding the cream for a traditional korma touch.
- Vegan Version: Use plant-based meat substitutes and dairy-free yogurt and cream for a vegan adaptation of this dish.
- Serving Variations: Serve with basmati rice, naan bread, or even over a bed of steamed vegetables for a lower-carb option.
- Garnish: Garnish with fresh cilantro, a sprinkle of garam masala, or toasted nuts for added texture and flavor.
Popular substitutions
- Yogurt: If Greek yogurt isn’t unavailable, plain, unsweetened yogurt can be used. However, Greek yogurt offers a creamier texture.
- Double Cream: You can use half-and-half or a light cream for a lighter version. For a dairy-free option, coconut milk or a plant-based cream substitute works well.
- Brown Sugar: This can be substituted with honey or maple syrup for a different sweetness profile.
- Rapeseed Oil: Any neutral oil like canola or vegetable oil is suitable if not available.
- Ginger Garlic Paste: This can be used in place of fresh ginger and garlic
Top tips
- Gentle Simmering: For the precooked lamb and the korma, ensure a gentle simmer to prevent the meat from becoming tough and the yogurt from curdling.
- Adjusting Consistency: The thickness of the korma can be adjusted by adding more or less of the reserved lamb stock. Aim for a creamy consistency.
- Resting Time: Allowing the korma to rest a few minutes after cooking can enhance the flavors.
What is lamb korma?
In essence, lamb korma is a type of lamb Indian curry. It originated in the Indian subcontinent and can often be known as mutton korma and lamb korma.
It's traditionally made in a large cooking pot over an open fire. Large chunks of lamb meat are braised in oil with yogurt, select spices, ginger, garlic, and other vegetables, with water, cream, or stock to create a thick, smooth sauce.
When most people think of lamb curry, they think of rich, spicy flavors. On the whole, such dishes have a vibrant orange or red color. People also think of lamb curries being quite heavily spiced, with many chili peppers.
When you compare these with a korma curry, you'll see that a lamb korma recipe is quite different. Essentially, it's creamy and thick, with a mild flavor. A korma recipe rarely involves chili peppers.
It is a very subtle, almost sweet type of curry designed for those who have trouble handling those spicy curries.
Is lamb korma better than chicken korma?
It depends on your tastes.
For me, a lamb korma curry recipe is as equally delicious as any other korma recipe. Forget about the idea of lamb making it heavy and fatty. Lamb provides just the right amount of flavor to complement the spices and other ingredients. Get ready to fall head over heels in love!
Other korma curries are great, including the classic chicken korma, prawn korma, or vegetable korma curry, but there's something special about trying a delicious alternative to a classic recipe.
Besides lamb, other interesting versions, including paneer korma or beef korma, are both utterly delicious!
Isn't the lamb in a korma chewy?
No! The lamb is braised inside this creamy sauce. When you bite into the meat, it should be 100% tender and succulent, practically falling apart in your mouth. It doesn't matter what cut of lamb you select for this korma recipe; it'll be tender and delicious.
Is lamb korma keto friendly?
If you are on a keto diet, then you're in luck because lamb is a ketogenic ingredient. Also, it's an excellent source of protein and a filling ingredient.
Above all, various cuts of lamb are very low in carbs. So, the fact that you are adding lamb to this korma will make this korma curry delicious and nutritious.
Next, don't serve the curry with rice or naans to make it a keto-friendly korma curry. Also, Kerala paratha and chapatis are not options.
Instead, serve the korma curry independently and double up in the portion size. Or, serve the korma curry with garlic and chili courgetti.
Also, you can consider riced cauliflower, which is grated white cauliflower – an excellent keto side dish for curries!
More lamb curry recipes
Do you love lamb curries? You've come to the right place. Here are some incredible recipes for you to dive into!
- Lamb bhuna – a rich, authentic Bengal curry with heaps of flavor, this lamb bhuna is for those who prefer their curries to be thick and chunky rather than saucy.
- Lamb karahi – if you love creamy tomatoey curries, this is the one for you. It's easy to make and utterly delicious!
- Lamb madras – prefer your curries to be very spicy? You'll love this recipe. It's full of flavor and brings the heat. You'll be sweating, but your taste buds will be tingling!
- Lamb tikka masala – probably the most popular lamb curry dish, this tasty creamy curry is pure heaven. It's cooked slowly in a divine sauce, seasoned with spices for a flavor that sings and a texture that melts in your mouth
- Lamb jalfrezi – another hot and spicy sensation, this lamb jalfrezi is wonderfully fiery, with unforgettable flavors
📖 Recipe
Lamb Korma
- Total Time: 2 hours 15 minutes
- Yield: 6 portions 1x
- Diet: Gluten Free
Description
Learn how to make this irresistible creamy and mild lamb korma curry. Make this classic British Indian recipe at home today.
Ingredients
Pre-Cooked Lamb
- 4 tbsp rapeseed oil
- 6 cloves
- 10 green cardamom pods, lightly bruised
- 10 black peppercorns
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 2 inches piece of cinnamon stick
- ¼ tsp ground mace
- 1 star anise
- 2 large onions, finely chopped
- ½ tsp Sea salt
- 3 garlic cloves, crushed
- 2 inches fresh ginger, grated
- 2.2 lbs stewing lamb, cut into 1inch pieces
- 2 tbsp paprika
- 1 tsp chilli powder
- 2 tsp curry powder
- 3 tbsp tomato purée
Korma Curry Paste
- 15ml (1 tbsp) cumin seeds
- 15ml (1 tbsp) coriander seeds
- 10 cardamom pods, seeds only
- 30ml (2 tbsp) vegetable oil
- 4 cloves garlic, peeled
- 5cm (2in) fresh ginger, peeled
- 30ml (2 tbsp) concentrated tomato puree
- 2 green chillies, washed and topped
- 60g (2 oz) cashew nuts
- 8 coriander sprigs
- 45ml (3 tbsp) desiccated coconut
- 15ml (1 tbsp) garam masala
- 5ml (1 tsp) ground turmeric
Lamb Korma:
- precooked lamb, drained (reserve a bit of the stock)
- ½ cup korma curry paste
- 1 tbsp vegetable oil
- ½ cup Greek yogurt
- ½ cup double cream
- 1 tbsp brown sugar
- salt, to taste
Instructions
For The Precooked Lamb
- Heat the Oil and Spices: Heat rapeseed oil in a large saucepan over medium-high heat until hot. Add cloves, green cardamom pods, black peppercorns, cumin seeds, coriander seeds, a piece of cinnamon stick, ground mace, and star anise. Stir for about 30 seconds until the aroma of the spices begins to fill your kitchen.
- Cook Onions: Add finely chopped onions to the saucepan. Stir to coat the onions in the oil and cook for about 5 minutes.
Add Salt, Garlic, and Ginger: Add sea salt, crushed garlic cloves, and grated fresh ginger. Cook for another minute until the onions are soft and translucent. - Brown the Lamb: Add stewing lamb to the pan. Brown the meat for a couple of minutes.
- Add Spices to Meat: Sprinkle mild paprika, chili powder, and curry powder over the meat. Stir well.
- Add Tomato Purée: Mix tomato purée with a splash of water and add it to the saucepan.
- Simmer: Pour in just enough water to cover the lamb. Simmer for about 1 to 1½ hours until the meat is tender. Proceed with the korma recipe.
- Cool and Store: Alternatively, allow the meat and cooking sauce to cool. Store in the fridge for up to 3 days or freeze for up to 2 months.
For the Korma Curry Paste
- Gently fry the cumin, coriander, and cardamom seeds in oil until the flavors are released. (You will know because the air will fill with gorgeous smells!)
- Remove from the heat, and once cooled down, place in a food processor along with all the other ingredients.
- Process until a relatively smooth paste is formed. You should add a splash of water to enable the machine to do its job.
- Proceed to use the korma curry paste as you would the shop-bought version.
For The Lamb Korma
- Fry the Korma Paste: Heat a small amount of vegetable oil over medium heat in a large saucepan. Add ½ cup of korma curry paste and fry for 2-3 minutes to release the aromas and flavors of the spices.
- Add Precooked Lamb: Introduce the precooked lamb into the saucepan. Gently mix to coat the lamb in the korma paste. Heat through, allowing the lamb to absorb the flavors.
- Incorporate Yogurt: Lower the heat and stir in ½ cup of Greek yogurt. Ensure it’s well combined with the lamb and korma mixture.
- Simmer Gently: Allow the mixture to simmer gently for about 10 minutes. Add a small amount of the reserved lamb stock to adjust the consistency.
- Add Cream and Sugar: Stir ½ cup of double cream and 1 tablespoon of brown sugar. Simmer for another 5 minutes, letting the flavors meld, and the sauce thickens slightly.
- Season to Taste: Adjust the seasoning with salt as per your taste.
- Serve: Serve your Lamb Korma hot, ideally with rice, naan, or sides.
Notes
- Gentle Simmering: For the precooked lamb and the korma, ensure a gentle simmer to prevent the meat from becoming tough and the yogurt from curdling.
- Adjusting Consistency: The thickness of the korma can be adjusted by adding more or less of the reserved lamb stock. Aim for a creamy consistency.
- Resting Time: Allowing the korma to rest a few minutes after cooking can enhance the flavors.
- Prep Time: 25 minutes
- Cook Time: 1 hour 50 minutes
- Category: Dinner
- Method: Stew
- Cuisine: Indian
Nutrition
- Serving Size:
- Calories: 467
- Sugar: 6.9 g
- Sodium: 808.2 mg
- Fat: 25.6 g
- Saturated Fat: 8.8 g
- Trans Fat: 0.1 g
- Carbohydrates: 19.7 g
- Fiber: 6.2 g
- Protein: 39.5 g
- Cholesterol: 122.7 mg
Bernard Maximin
Best I've tried so far
Michelle Minnaar
So pleased you liked it, Bernard. Thanks for letting me know!
Sally
I love Indian food, and this dish is a family favourite. I make it at least once a week!