Why You’ll Love Lamb Korma Curry Recipe

This lamb korma is mild yet deeply flavorful, with a creamy sauce that’s family-friendly and satisfying. The slow cooking process ensures the lamb is tender and succulent, and the combination of cashews, coconut cream, and spices creates a sauce that’s indulgent without being overwhelmingly rich. It’s the perfect dish to impress guests or enjoy a cozy dinner at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Onion paste:
2 large onions, cut into 1 cm/½″ squares (brown or yellow)
8 large garlic cloves, peeled, halved
4 cm/1½″ piece ginger, peeled, sliced

Cashew puree:
1/4 cup roasted, unsalted cashews (~20 cashews)
1/3 cup water

Lamb korma:
3 tbsp ghee or unsalted butter
800 g / 1.6 lb lamb shoulder, trimmed and cut into 4–5 cm/2″ cubes
1/2 tsp ground turmeric
2 1/2 tsp ground ginger
5 1/2 tsp garam masala
1 tsp Kashmiri chilli powder (or substitute smoked paprika + cayenne)
2 cups chicken stock/broth, low sodium
10 green cardamom pods, lightly crushed (optional)
2 cinnamon sticks
4 tsp white sugar
1 1/2 tsp salt
1/2 cup coconut cream, full-fat
1/2 cup cream, full-fat

Serving:
Basmati rice or plain rice, naan, optional chopped cashews and cilantro/coriander garnish

Directions

Prepare the pastes: Puree the onion, garlic, and ginger in a blender until smooth. Set aside. Then puree the cashews with water until smooth; set aside.
Cook onion puree: Heat ghee in a heavy pot over high heat. Add the onion puree and cook, stirring regularly, until it reduces by about half.
Add lamb: Add the lamb cubes and stir until the meat changes from red to light brown.
Add spices and stock: Stir in turmeric, ground ginger, garam masala, and chilli powder. Pour in the chicken stock so the liquid just covers the meat. Add cardamom pods and cinnamon sticks. Bring to a simmer, cover, and transfer to a preheated oven at 180°C/350°F.
Slow cook: Cook for 1 ½ hours. Stir in the cashew puree, cover, and return to the oven for another 30 minutes until the sauce thickens and the lamb is tender.
Finish sauce: Place the pot on low heat, stir in sugar, salt, coconut cream, and cream, and simmer briefly to meld flavors.
Serve: Serve hot over basmati rice with naan and optional garnishes.

Servings and timing

Serves: 4
Prep time: 30 minutes
Cook time: 2 hours
Total time: 2 hours 30 minutes

Variations

Spice level: Increase chilli or add red chilli flakes for more heat.
Dairy-free: Use coconut cream exclusively instead of dairy cream.
Protein swap: Substitute lamb with beef chuck or pork shoulder for a different twist.

Storage/Reheating

Store leftover korma in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of stock or water if the sauce has thickened. You can also freeze leftovers for up to 3 months; thaw overnight before reheating.

FAQs

How do I make this lamb korma more authentic?

Traditional korma often includes whole spices and yogurt; consider adding cardamom, cloves, and yogurt to deepen the flavor profile.

Can I use a different cut of lamb?

Yes, you can use lamb leg or shoulder; shoulder gives the most tender results with slow cooking.

What can I serve with lamb korma?

Serve with basmati rice, naan bread, or roti to soak up the rich sauce.

Is this curry spicy?

This korma is mild and gently spiced; adjust chilli powder to taste for more heat.

Can I make this in a slow cooker or Instant Pot?

Yes, adaptations for slow cooker and pressure cooker/Instant Pot methods exist and can yield excellent results.

Can I prepare the pastes ahead of time?

Yes, you can prepare the onion and cashew purees a day ahead and refrigerate until needed.

What’s a good substitute for Kashmiri chilli powder?

Use a mix of smoked paprika and cayenne pepper to mimic both color and mild heat.

Can I use coconut milk instead of coconut cream?

Coconut milk is thinner; for creamier texture, full-fat coconut cream is preferred, but milk can work with less richness.

How do I thicken the sauce if it’s too thin?

Simmer uncovered to reduce the liquid or add more pureed cashews for thickness.

Is this dish suitable for meal prep?

Yes, it stores well and flavors often improve after a day, making it great for meal prep.

Conclusion

Lamb Korma Curry combines tender slow-cooked lamb with a creamy, aromatic sauce that’s both comforting and elegant. With its family-friendly flavors and versatile serving options, it’s a recipe worth mastering for special dinners or weekend feasts.