Lamb korma is another delicious korma curry recipe. Forget the traditional chicken korma and dare to try something unique. This lamb korma curry is smooth, creamy and above all delicious – everything you’d want in a curry.
If you are a korma curry lover, then try this authentic version of a korma curry. The lamb won’t disappoint.
In addition, the bold flavours of the lamb work very well with the subtle korma curry. If you are new to eating lamb or are trying to eat more of it, this lamb korma is the perfect start.
I guarantee that you won’t hear a single complaint from your kids on the meat. Altogether, the korma curry will still remain mild and enjoyable even for the pickiest of eaters.
So, what are you waiting for? Explore the wide-ranging flavours of Indian cuisine and go for this lamb korma. The best part is, that making this version with lamb will not cost you any extra than making one purely with vegetables or chicken.
Remember to serve the curry sizzling hot with traditional Indian sides. For instance, rotis, chapatis or steamed basmati rice.
lamb korma recipe
A lamb korma curry recipe is as equally delicious as any other korma recipe. Forget the notion of lamb making it heavy and fatty. On the contrary, as mentioned above, lamb will provide just the right amount of additional flavour that you’ll fall in love with.
Nevertheless, this lamb korma curry is one of a kind. The lamb is braised inside this creamy sauce. This means, when you bite into the meat, it should be 100% tender and should practically fall apart in your mouth no matter what cut of lamb you select for this korma recipe.
how to make korma curry
Here’s a list of things you might want to check out before you indulge in making your lamb korma.
- korma curry serving dishes – excellent for any type of korma curry
- 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
- 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
lamb korma vs lamb curry
In essence, lamb korma is a type of lamb Indian curry. However, when most people think of lamb curry, they think of a rich curry. On the whole, such dishes have a vibrant orange or red colour.
In addition, people also have the tendency to think about lamb curries being quite heavily spiced with a lot of chilli peppers. These types of lamb curries include:
- rich lamb bhuna
- rich and creamy lamb karahi
- very spicy lamb madras
- tasty lamb tikka masala
- spicy lamb jalfrezi
When you compare these with a korma curry, you’ll see that a lamb korma recipe is quite different. In short, it is creamy and thick. However, a korma recipe is mild and never involves chilli pepper.
It is a very subtle (almost sweet) type of curry, designed for those who have trouble handling those spicy curries. In either case, I love any type of lamb curry – spicy or not!
lamb korma marinade
Another difference with this lamb korma curry is that it doesn’t involve as much of the traditional curry base sauce as other curries do. In fact, sometimes you won’t even find any curry base sauce in a korma.
In contrast, a korma curry involves a whole different sauce. That being said, if you want to make a genuinely fresh lamb korma curry, you can also make the korma curry paste from scratch.
The korma curry paste gives the lamb korma its distinct yellow colour and flavour. Do you know which spice makes it yellow? It’s turmeric, of course!
Anyway, let the lamb simmer in the korma sauce, because if you braise it in there for long enough, the lamb will tenderise.
keto lamb korma
If you are on a keto diet, then you’re in luck, because lamb is definitely a ketogenic ingredient. Also, it’s an excellent source of protein and a filling ingredient.
Above all, various cuts of lamb are actually very low in carbs. So, the fact that you are adding lamb into this korma will make this korma curry not only delicious, but nutritious as well.
Next, to make it a keto-friendly korma curry, don’t serve the curry with rice nor naans. Also, kerala paratha and chapatis are not an option.
Instead, serve the korma curry on its own and rather double up in the portion size. Or, serve the korma curry with garlic and chilli courgetti.
Also, you can consider riced cauliflower, which is basically grated white cauliflower – an excellent keto side dish for curries!
lamb korma calories
If you opt for the keto side dishes, you will be able to save lots on sugar intake as well as calories. Even though a korma curry is quite creamy, it’s nothing to get upset about.
Just take care to pair the lamb korma with the keto side dishes which are vegetable-based and you’ll be fine.
best toppings for korma curry
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 flavour of the korma)
- fresh green chillies (if you really would like some chilli)
- coconut cream
How do you like to make and serve your korma curry? Have you ever tried lamb korma curry before? Let me know in the comments section below.Print
Learn how to make this irresistible creamy and mild lamb korma curry. Make this classic British Indian recipe at home today.
- 30ml (1 tbsp) ghee
- 800g (2lbs) lamb shoulder, cubed
- 30ml (2 tbsp) ground turmeric
- 500ml (2 cups) curry base sauce
- 30ml (2 tbsp) vegetable oil
- 3 garlic cloves, peeled and crushed
- 2.5cm (1in) fresh ginger, grated
- 1 cinnamon stick
- 4 green cardamom pods, crushed
- 45ml (3 tbsp) sugar
- 50g (½ cup) ground almonds
- 100g (3oz) creamed coconut
- 15ml (1 tbsp) garam masala
- 125ml (½ cup) single cream
- 60ml (4 tbsp) cilantro, for garnishing
- Heat the ghee in a large ovenproof casserole.
- Cover the lamb with turmeric and brown on all sides in the casserole.
- Pour in the curry base sauce, stir and cover with a lid.
- Simmer on low heat until the meat is cooked and tender. In this case, it took about 90 minutes. Set aside.
- Heat the oil in a large frying pan.
- Fry the cinnamon and cardamom until their aromas are released.
- Add the garlic and ginger and gently fry everything for 2 minutes.
- Pour the cooked lamb and its sauce into the pan and stir.
- Add the sugar, almonds and coconut to the curry.
- Stir and let the curry simmer slowly for 10 minutes.
- Pour in the cream and garam masala. Stir well and let it simmer for another 5 minutes.
- Garnish with cilantro and serve with rice, naan and your favourite Indian side dishes.
- Category: Curry
- Method: Pan Fry
- Cuisine: Indian
Keywords: lamb korma, korma lamb curry, indian korma recipe