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Lamb Korma
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5 from 1 vote

Creamy Lamb Korma - Indian Recipe

Lamb Korma 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.
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Dinner
Cuisine: Indian
Servings: 8 servings
Calories: 389kcal
Author: Radwa

Equipment

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

Serving: 1serving | Calories: 389kcal | Carbohydrates: 14g | Protein: 32g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 99mg | Sodium: 406mg | Potassium: 666mg | Fiber: 2g | Sugar: 6g | Vitamin A: 82IU | Vitamin C: 4mg | Calcium: 108mg | Iron: 4mg