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Lamb Korma served
Creamy and rich Indian lamb korma

Lamb korma

Author: Flavelo
Recipes Main Courses
Korma was a courtly dish of the Mughal emperors: rich, mild, and creamy. Unlike spicy curries, here the depth of flavour comes from yoghurt marination, slowly caramelised onions, and the thickening power of ground nuts (almond or cashew). A truly indulgent festive dish.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 2 hrs
🍽️ Servings 6 servings
🔥 Calories 720 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Heavy-bottomed pot
  • Hand blender (for onion paste)

Allergen Information

⚠️ Milk
⚠️ Nuts (almonds)

Instructions

1 ✓

Marinate the lamb with yoghurt, garlic, ginger, and powdered spices (except garam masala). Refrigerate for at least 1 hour (preferably overnight).

Tip: Yoghurt cultures pre-digest the meat, making it butter-soft.
2 ✓

Fry sliced onions in ghee until dark golden brown (almost crispy). Remove, drain, and blend to a smooth paste with a little water.

Tip: This 'brown onion paste' gives the Korma its characteristic sweet, thick base.
3 ✓

In the remaining fat, fry whole spices (cinnamon, cardamom) for 30 seconds.

Tip: Whole spices flavour the oil.
4 ✓

Add marinated meat (with marinade) and onion paste. Fry stirring for 5-10 minutes until yoghurt water evaporates and oil separates.

Tip: Yoghurt needs to be 'fried off' so it doesn't taste sour.
5 ✓

Cover with just enough water. Simmer covered on low heat for approx. 1-1.5 hours until lamb is tender.

Tip: The age of the lamb determines cooking time.
6 ✓

Stir in ground almonds and double cream. Sprinkle with garam masala. Cook for another 5-10 minutes until sauce thickens.

Tip: Almonds act as a thickener (starch and fat).

Recipe FAQ

The yoghurt curdled.
Add the yoghurt by tempering (mixing a little hot sauce into cold yoghurt first) and cook on low heat.
The sauce is too runny.
Cook longer without a lid, or add a little more ground almonds.

Ingredients

  • 1 kg Lamb leg or shoulder (diced)
  • 2 dl Natural yoghurt
  • 1 dl Double cream
  • 3 heads Onions (sliced)
  • 4 cloves Garlic (crushed)
  • 1 tbsp Ginger (grated)
  • 50 g Ground almonds (or cashews)
  • 2 tbsp Ghee (clarified butter) or oil
  • 1 stick Cinnamon
  • 5 pods Cardamom (whole, slightly crushed)
  • 1 tsp Garam Masala
  • 1 tsp Ground coriander
  • 1 tsp Salt
  • 1 tsp Turmeric