Lamb Korma is the dish you should not let yourself skip making at home. It is a quick and easy classic Indian meal loaded and packed with pungent and aromatic spices and has a thick and creamy cashew-based sauce.
The spices and seasonings of this recipe make it a whole lot better than any other lamb dish. It is meaty, saucy, thick, and spicy! The mild sweet undertone flavor of this dish is only enhanced by the spices that make it more of a perfect blend of all the ingredients.
The creamy and rich texture of korma is well-known in the culinary world. Traditionally, the lamb is cooked for several hours to get the desired tenderness and flavor. In this much simpler variation, the lamb stew meat is combined with aromatics and easily simmered with a creamy cashew sauce on the side.
You should include this classic Lamb Korma in your dinner menu, especially if you have people coming over. It contributes an elegant vibe to the whole table setup, plus the taste and texture will surely impress anyone joining the dinner. This recipe is also good food for lunch. There is something in this dish that would make you want to consume more servings of it. Hence it suits to be served at noon where there will be a long time to digest it.
The Origin of Korma
It is likely that Korma is originated from the Persian Koresh, a mild stew made with ghee that the Moghuls Indianized by adding cream, yogurt, powdered almonds, saffron, and aromatic spices to the mix. It is stated that if an Indian cook can prepare a Korma, he can prepare food for the Moghul court as well. If he could master a dozen different recipes, he'd be the king of the kitchen and the chef de cuisine for the emperor's table.
Some people think that the Korma has a lot of different names in different parts of the world, like askhorma, qorma, kurma, and kavurma. They say that Rajput cooks in the royal kitchens of Akbar the Great tried new things in the 16th century, which led to the modern korma version of lamb meat cooked in yogurt and hot spices.
The dish was given the name Korma by the Rajput cooks who were inspired by the warrior Rajput tribe known as the 'Kurma'. The modern Korma is now commonly made with coconut milk instead of yogurt. However, most expert chefs still favor the classic use of yogurt in the making of this recipe. Korma has become so popular in the Southeast Asian countries that eventually, many variations started popping up here and there. Many names had been called to describe this recipe, but at the end of the day, it is still Korma.
Why Does This Lamb Korma Recipe Works?
Delicious Lamb Korma is a must-try recipe at home if you love or are craving the spicy comfort of curries. Here are some other reasons why you have to try this recipe at home too:
- Thick and saucy; perfect dish to dig into!
- This is the quickest and easiest way to make a korma at home!
- Despite the best flavor and texture, you can get from this recipe, it is still budget-friendly.
- Be that the start of the year, or in the middle of the year, this recipe will still be a perfect food to serve at the table.
What's in This Lamb Korma Recipe?
Boneless Lamb Meat: Boneless, fatty, with robust meat flavor; boneless lamb meat is a perfect choice for this classic korma recipe.
Ginger: Marinade your boneless lamb meat to make it slightly peppery and sweet, with a pungent and spicy aroma by adding ginger into the recipe.
Garlic: It is a flavoring agent that will surely help in marinading boneless lamb meat. The curry will also have a more pronounced flavor by adding garlic into the mixture.
Plain Yogurt: A little bit of sour flavor in your korma is never a bad thing.
Seasoning: Garam Masala, Ground Cinnamon, Paprika, Salt, and Pepper: This recipe is not a korma without tasting like seasonings haven. Season your korma with these ingredients and experience the perfect classic Indian dish!
Cashew Nuts: These cashew nuts will be the base ingredients for your curry sauce, totally yum!
Butter: For a smoother and tender texture of the curry, it is best to use butter.
Onions: Just like garlic, onions will also help in enhancing the flavor of the rest of the recipe's ingredients.
Turmeric (Seasoning): Season your curry with the previous seasonings, but do not forget to add turmeric too for warmer, spicier, and better seasoning!
How To Make Lamb Korma?
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.
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.
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.
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.
Stir occasionally and top up with more water if needed.
Garnish with chopped parsley (optional) and serve.
Top Tips!
- 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.
Recipe Variations
- 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
When served with naan or rice, this Lamb Korma provides a hearty Indian meal. The mild flavor of rice or naan is the best pair for the spicy korma.
Recipe FAQs
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. It may be reheated either on the stovetop or in the microwave. You may freeze it for up to three months, and thaw it before reheating.
Tone down with the spices to make this recipe child-friendly. Make sure that the spices are just enough to season the food, not to taste bland and plain.
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Creamy Lamb Korma - Indian Recipe
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.
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.
- 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.
- 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.
- 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.
Recipe Variations
- 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.
Nutrition
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