My super easy Lamb Korma recipe has a creamy, rich, thick consistency. It is made with cashew nuts, coconut milk and Indian spices. This is my family's favorite mild curry dish and I'm sure you'll love it just as we have.
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Lamb Korma Recipe
My lamb korma recipe has a creamy and rich texture and a super yummy Taste. Traditionally, the lamb is cooked for several hours to get the desired tenderness and flavor.
In my much simpler variation, I just combined the lamb meat with the seasonings and easily simmered with a creamy cashew sauce on the side.
Spices: All the spices I used in making this recipe should be available in your local supermarket. My recipe is mild and suitable for children; it has a minimum amount of spice, and don't be afraid to serve for children.
The trick is to thicken the sauce; to do so, you need to keep cooking on medium-low heat until it thickens. I also add plain yogurt to help in thickening the sauce.
You may use tomato paste instead of yogurt; it will do the same thing. Another way to thicken the sauce is to add just one teaspoon of cornstarch and stir well while cooking.
What's In This Lamb Korma Recipe?
“See the recipe card for full information on ingredients and quantities.”
Boneless Lamb Meat: I used boneless lamb meat. The key to a more delicious Lamb Korma is good and fresh lamb meat. The quality of the meat matters most in this recipe hence buys the freshest you can find.
Fresh Ginger: It adds an earthy aroma to the marinade.
Garlic and onion: They are both flavoring agents that will surely help marinate the lamb meat.
Plain Yogurt: I like to add just 2 tablespoons of plain yogurt, which adds a little bit of sour flavor, and helps to thicken the curry sauce.
Seasoning: I used Garam Masala, Ground Cinnamon, Paprika, Turmeric, salt, and pepper for a perfect classic Indian dish!
Cashew Nuts: These cashew nuts will be the base ingredients for your curry sauce, totally yum!
Butter: I use it in making the curry for a rich flavor.
How To Make Lamb Korma?
One (Marinate The Lamb): The first thing I do is to cut the lamb into 2-inch pieces. In a mixing bowl, mix the lamb meat with all the marinade ingredients, then cover and put in the fridge to marinate for 2-3 hours or overnight.
Two (Make The Curry): Soak the cashews in boiling water for 8-10 minutes, then put the cashews with water in the food processor and beat until smooth.
Three: In a large pot, heat the butter over medium heat, add onions and cook until soft, then add the garlic, ginger, garam masala, cinnamon and turmeric. Cook for 1-2 minutes.
Four: Add the lamb and all its marinade, cashew and water, bring to a boil, after that reduce the heat to low, cover and simmer for 1-2 hours until the lamb is tender.
Tip: The cooking time may vary depending on the cut of meat you are using and also the size.
Five: Stir occasionally and top up with more water if needed.
Six: Garnish with chopped parsley (optional) and serve.
Expert Tips!
- Marinade the lamb the night before you make the curry so that the spices will have had settled into the meat already making it more flavorful.
- You may cook Lamb Korma in the slow cooker or instant pot. However, you need to adjust the cooking time accordingly.
Variations & Substitutions
- Use red onions instead of white onions for the more pungent flavor of your curry.
- You may use vegetable oil instead of butter in cooking your curry.
- You can add beef broth instead of water if you like.
Serving Suggestions
Personally, I like to serve Lamb Korma with naan, Gyro Bread or Turmeric Rice for a hearty Indian meal.
It is also so delicious with Beef And Kimchi Fried Rice.
How To Store Leftover Korma?
To Store: Allowing this curry to cool completely before storing it in the refrigerator in an airtight container will ensure that it will remain fresh for up to 2 days.
Freezing: You may freeze it for up to three months, and thaw it before reheating.
Reheating: Add 1-2 teaspoons of water and reheat in a saucepan over low heat; stir to make sure nothing sticks to the saucepan. You van also reheat in the microwave for 1-2 minutes.
Easy Lamb Recipes
- Lamb Seekh Kebab - Indian
- Easy Lamb Moussaka
- Easy Lamb Tikka Masala Recipe
- Traditional Irish Lamb Stew Recipe
More Curry Recipes
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Creamy Lamb Korma - Indian Recipe
Equipment
- Skillet
- Measuring spoons
- Measuring cups
- Food Processor
Ingredients
For the marinade
- 1 kg lamb meat , boneless , cubed
- 1 teaspoon ginger , minced
- 1 teaspoon garlic , minced
- 2 cups plain yogurt
- 1 tap garam masala
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
For the curry
- 1 ½ cups cashew nuts , soaked in 2 cups boiling water
- 2 tablespoon butter
- 2 onions , finely chopped
- 1 teaspoon ginger , minced
- 1 teaspoon garlic , minced
- 1 tablespoon Garam Masala
- ½ teaspoon cinnamon
- 1 teaspoon turmeric
- 1-2 cups water
Instructions
- Marinate the lamb: In a mixing bowl, mix the lamb meat with all the marinade ingredients, then cover and put in the fridge to marinate for 2-3 hours or overnight.1 kg lamb meat, 1 teaspoon ginger, 1 teaspoon garlic , 2 cups plain yogurt , 1 tap garam masala, 1 teaspoon ground cinnamon, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika
- Make the curry: Soak the cashews in boiling water for 8-10 minutes, then put the cashews with water in the food processor and beat until smooth.1 ½ cups cashew nuts
- In a large pot, heat the butter over medium heat, add onions and cook until soft, then add the garlic, ginger, garam masala, cinnamon and turmeric. Cook for 1-2 minutes.2 tablespoon butter, 2 onions, 1 teaspoon ginger, 1 teaspoon garlic , 1 tablespoon Garam Masala, ½ teaspoon cinnamon, 1 teaspoon turmeric
- Add the lamb and all its marinade, cashew and water, bring to a boil, after that reduce the heat to low, cover and simmer for 1-2 hours until the lamb is tender.1-2 cups water
- Stir occasionally and top up with more water if needed.
- Garnish with chopped parsley (optional) and serve.
Notes
- The key to a more delicious Lamb Korma is good and fresh lamb meat. The quality of the meat matters most in this recipe hence buys the freshest you can find.
- Marinade the lamb the night before you make the curry so that the spices will have had settled into the meat already making it more flavorful.
- I recommend you cut the lamb to 2-inch pieces.
- The cooking time may vary depending on the cut of meat you are using and also the size.
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