Creamy Lamb Korma is my favorite Indian curry recipe. Anyone who knows me knows this as I can’t seem to bring myself to order anything else off a menu.
I will always try other dishes, but as much as they may be delicious it’s the creamy Lamb Korma that makes me crave Indian food.
Lamb Korma is an easy recipe to make and you can cook it on the cooktop. The aroma from the spices wafting through the house really gets your hunger going.
You can also make Lamb Korma in a slow cooker if you wish as the longer you cook it the more tender the meat. The following lamb korma recipe is an adaption of an old favorite handed down to me.
Creamy Lamb Korma Ingredients
- 4 Green Cardamom Pods, crushed
- 1 tablespoon of Coriander Seeds
- 1 teaspoon of Cumin Seeds
- 1 tablespoon of Coriander, ground
- 1 teaspoon of Turmeric, ground
- 1 teaspoon of Salt
- 1.5 kg of Lamb diced
- 60 grams of Almonds
- 60 grams of Ghee
- 3 Onions, chopped
- 1 Serrano chili, finely chopped
- 2 teaspoons of Fresh Ginger, grated
- 3 cloves of Garlic, finely chopped
- 2 tablespoons of Garam Masala
- 1 teaspoon Tomato Paste
- 2 1/2 cups of Beef Stock
- 200 grams of Natural Yogurt
For imperial measurements of ingredients for this Indian Lamb Korma recipe check the recipe card below.
How To Make Creamy Lamb Korma
- In a dry frying pan, toast the whole spices until fragrant. Crush in a mortar and pestle or spice grinder, then mix with the coriander powder, and turmeric powder.
- Season the diced lamb with half the spice mixture and salt.
- Melt half the ghee in a large saucepan over high heat and brown the lamb, then set aside on a plate.
- Season lamb with the spices brown in the saucepan and set aside on a plate.
- Reduce the heat to medium and melt the remaining ghee, add the garlic, ginger, chili, onion, and masala. Stir until slightly caramelized, then add the remaining spice mix.
- Put the lamb back into the saucepan and coat in the onion mixture, add the tomato paste and cook out for 5 minutes.
- Add the stock then reduce the heat to low and simmer with a lid covering the pan, stirring every 15 mins until lamb is very tender and sauce covers the meat.
- When Lamb is tender, remove from the heat and stir through the yogurt.
- Serve immediately with steamed rice and chapati bread.
EASY Lamb Korma Recipe - "Creamy" Indian Curry - Authentic Homemade
Ingredients
- 4 Green Cardamom Pods crushed
- 1 tablespoon Coriander Seeds
- 1 teaspoon Cumin Seeds
- 1 tablespoon Coriander ground
- 1 teaspoon Turmeric ground
- 1 teaspoon Salt
- 1.5 kg Lamb Shoulder diced
- 60 grams Almonds
- 60 grams Ghee
- 3 Onions chopped
- 1 Serrano chili finely chopped
- 2 teaspoons Fresh Ginger grated
- 3 cloves Garlic finely chopped
- 2 tablespoons Garam Masala
- 1 teaspoon Tomato Paste
- 2 1/2 cups Beef Stock
- 200 grams Natural Yogurt
Instructions
- In a dry frying pan, toast the whole spices until fragrant. Crush in a mortar and pestle or spice grinder, then mix with the coriander powder, and turmeric powder.
- Season the diced lamb with half the spice mixture and salt.
- Melt half the ghee in a large saucepan over high heat and brown the lamb, then set aside on a plate.
- Season lamb with the spices brown in the saucepan and set aside on a plate.
- Reduce the heat to medium and melt the remaining ghee, add the garlic, ginger, chili, onion, and masala. Stir until slightly caramelized, then add the remaining spice mix.
- Put the lamb back into the saucepan and coat in the onion mixture, add the tomato paste and cook out for 5 minutes.
- Add the stock then reduce the heat to low and simmer with a lid covering the pan, stirring every 15 mins until lamb is very tender and sauce covers the meat.
- When Lamb is tender, remove from the heat and stir through the yogurt.
- Serve immediately with steamed rice and chapati bread.
If you’re looking for a healthier and nut free version try this Low Carb Nut Free Lamb Korma from My Keto Kitchen.
Want more curry? Try some of our other great curry recipes;
To make this Lamb Korma recipe in a larger batch adjust the servings in the card above.