Lamb Korma Curry

This Lamb Korma Curry is a rich, aromatic Indian dish that’s perfect for a cozy dinner. Tender pieces of lamb are slow-cooked in a flavorful sauce made with a variety of spices, cashews, coconut cream, and cream, resulting in a creamy, comforting curry. The sweet and savory flavor profile of the korma, paired with fluffy basmati rice and naan, makes for a truly indulgent meal. Perfect for impressing guests or treating yourself to something special!

Why You’ll Love This Recipe

This Lamb Korma Curry is everything you want in a comforting curry—rich, creamy, and packed with bold spices. The slow-cooked lamb becomes incredibly tender and absorbs the flavors of the spices, while the cashew and coconut cream sauce gives it a luxurious, velvety texture. The addition of garam masala, turmeric, and cardamom creates an aromatic depth that’s irresistible. It’s an easy, indulgent dish that’s perfect for any occasion.

Ingredients

• For the Onion Paste:

  • 2 large onions, cut into 1cm (1/2″) squares (brown or yellow)

  • 8 large garlic cloves, peeled and halved

  • 4 cm (1.5″) piece ginger, peeled and sliced 3mm (0.2″) thick

• For the Cashew Puree:

  • 1/4 cup cashews, roasted and unsalted (~20 cashews)

  • 1/3 cup water

• For the Lamb Korma:

  • 3 tbsp ghee (or unsalted butter)

  • 800g (1.6 lb) lamb shoulder, trimmed of excess fat and cut into 4-5 cm (2″) cubes

  • 1/2 tsp ground turmeric

  • 2 1/2 tsp ground ginger

  • 5 1/2 tsp garam masala

  • 1 tsp kashmiri chili powder (or smoked paprika + cayenne)

  • 2 cups chicken stock (low-sodium)

  • 10 cardamom pods (green), lightly crushed, wrapped in muslin or cheesecloth

  • 2 cinnamon sticks

  • 4 tsp white sugar

  • 1 1/2 tsp kosher salt

  • 1/2 cup coconut cream (full-fat)

  • 1/2 cup cream (full-fat, thickened/heavy, pure, etc.)

• For Serving:

  • Basmati rice (or any white rice of choice)

  • Naan (optional, for dunking)

  • Chopped cashews (optional garnish)

  • Coriander/cilantro leaves, roughly chopped (optional garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Onion Puree:

1. Place the onion, garlic, and ginger into a tall container that fits the head of a stick blender. Blitz until smooth, about 5-10 seconds. Scrape into a bowl and set aside.

Make the Cashew Puree:

1. In the same container, blitz the cashews and water with the stick blender until smooth, about 10 seconds. Set aside.

Preheat the Oven:

1. Preheat the oven to 180°C (350°F) (160°C fan-forced).

Cook the Onion Puree:

1. In a 24 cm (10″) oven-proof pot, heat ghee over high heat.

2. Add the onion puree and cook for 8 minutes, stirring regularly, until the puree has reduced by half. Be careful not to let it caramelize.

Cook the Lamb:

1. Add the lamb to the pot and reduce the heat to medium-high. Stir until the meat turns from red to light brown (do not try to brown the meat).

Prepare the Sauce:

1. Add the turmeric, ground ginger, garam masala, and kashmiri chili powder to the pot. Stir to coat the meat and spices evenly.

2. Pour in the chicken stock, ensuring it barely covers the meat. Add the cardamom pod sachet and cinnamon sticks, then stir.

3. Bring the mixture to a simmer, cover the pot, and transfer it to the oven.

Slow Cook:

1. Cook in the oven for 1 1/2 hours.

2. Stir in the cashew puree, cover the pot again, and return it to the oven for another 30 minutes. The sauce should thicken, and the lamb should be tender and pull apart easily with a fork.

Finish the Sauce:

1. Place the pot on low heat. Add the sugar, salt, coconut cream, and cream. Stir well and simmer for 2 minutes.

Serve:

1. Serve the lamb korma over basmati rice, topped with chopped cashews and coriander/cilantro leaves, if desired.

2. Naan on the side is highly recommended for dunking!

Servings and Timing

• Servings: 4

• Prep Time: 20 minutes

• Cook Time: 2 hours 30 minutes

• Total Time: 2 hours 50 minutes

• Course: Main Course

• Cuisine: Indian

• Calories per Serving: 339 kcal

Variations

• Vegetarian Version: Swap the lamb for a mixture of hearty vegetables like cauliflower, sweet potatoes, and carrots for a vegetable-based korma.

• Spicy Version: Add more chili powder or chopped fresh chilies if you prefer a spicier dish.

• Dairy-Free Option: Use coconut cream and coconut yogurt in place of the cream and dairy products for a fully dairy-free dish.

Storage/Reheating

• Storage: Store leftover lamb korma in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat gently in a pot over low heat, adding a splash of water or broth to loosen the sauce if needed.

FAQs

1. Can I use a different cut of lamb?

Yes, you can use lamb leg or lamb stew meat instead of shoulder. Just make sure to adjust the cooking time if necessary to ensure the meat is tender.

2. Can I make this ahead of time?

Yes, this curry actually tastes even better the next day! You can make it ahead and refrigerate it for up to 3 days. Just reheat it gently on the stovetop before serving.

3. Can I freeze lamb korma?

Yes, you can freeze lamb korma for up to 3 months. Let it cool completely, then store it in an airtight container. To reheat, thaw in the refrigerator overnight and heat through on the stove.

4. Can I make this without the oven?

If you don’t have an oven, you can simmer the lamb on the stovetop in a covered pot for about 2-3 hours until the meat is tender and the sauce has thickened.

5. What can I serve with lamb korma?

This curry is delicious with basmati rice, naan bread, or even roti. You can also serve it with a side of sautéed greens or a refreshing cucumber raita.

6. Can I make this korma spicier?

Yes, if you prefer more heat, you can add more chili powder or fresh chilies to the sauce. Adjust the spice level to your taste!

7. Can I make this korma in a slow cooker?

Yes, you can adapt this recipe to a slow cooker. Follow the same steps for browning the meat and cooking the onion mixture, then transfer everything to the slow cooker and cook on low for 6-8 hours until the lamb is tender.

8. Can I use coconut milk instead of coconut cream?

Yes, you can use coconut milk instead of coconut cream, but the sauce will be slightly thinner. You can add a bit more to thicken it if needed.

9. Can I skip the cardamom and cinnamon sticks?

The cardamom and cinnamon add important flavors to the dish, but you can skip them if you don’t have them on hand. Just make sure to adjust the seasoning to your liking.

10. Can I use ground ginger instead of fresh ginger?

Yes, you can use ground ginger in place of fresh ginger, but fresh ginger adds a more vibrant and aromatic flavor. Use about 1/2 teaspoon of ground ginger as a substitute.

Conclusion

This Lamb Korma Curry is a rich and indulgent dish that’s perfect for a special meal or a comforting weekend dinner. The combination of tender lamb, aromatic spices, and creamy coconut cream creates a flavorful and luxurious curry that will transport you straight to the heart of Indian cuisine. Paired with basmati rice and naan, it’s a meal that’s sure to impress!

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