Description
Learn how to make this irresistible creamy and mild lamb korma curry. Make this classic British Indian recipe at home today.
Ingredients
Units
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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
- 1/4 tsp ground mace
- 1 star anise
- 2 large onions, finely chopped
- 1/2 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)
- 1/2 cup korma curry paste
- 1 tbsp vegetable oil
- 1/2 cup Greek yogurt
- 1/2 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 1/2 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 1/2 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 1/2 cup of double cream and 1 tbsp 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
Keywords: lamb korma, lamb korma recipe, lamb korma curry, lamb korma indian, authentic lamb korma recipe, lamb korma with coconut milk, lamb korma slow cooker