Description
A rich, creamy Lamb Korma Curry made with tender lamb pieces slow-cooked in a fragrant spiced yogurt-based sauce. This Indian-inspired dish is perfect for a comforting dinner and pairs wonderfully with rice or naan.
Ingredients
- 1.2 kg / 2.5 lb lamb shoulder, cut into 3cm / 1.2″ cubes
- 1 tbsp vegetable oil
- 1 tbsp ghee or butter
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 2.5 cm / 1″ piece of ginger, grated
- 1/2 cup plain yogurt
- 1/2 cup water
- 1/2 cup cream
- 1/4 cup ground almonds (or almond meal)
- 1 cinnamon stick
- 4 cardamom pods
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp chilli powder (adjust to taste)
- 1 tsp garam masala
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- Fresh cilantro/coriander, for garnish
- Slivered almonds, for garnish (optional)
Instructions
- Heat oil and ghee in a large pot over medium-high heat. Add cinnamon stick and cardamom pods, stir for 1 minute until fragrant.
- Add onion and sauté for 10 minutes until golden and soft.
- Add garlic and ginger, cook for 1 minute until fragrant.
- Add coriander, cumin, turmeric, chilli powder, salt, and pepper. Cook for 1 minute to toast the spices.
- Add lamb and cook, stirring, for 5 minutes until lamb is browned.
- Stir in yogurt, water, and ground almonds. Bring to a simmer.
- Lower heat, cover, and simmer for 1.5 – 2 hours, stirring occasionally, until lamb is very tender.
- Uncover, add cream and garam masala, then simmer uncovered for 15 minutes to thicken sauce.
- Adjust salt and spice to taste. Remove whole spices if desired.
- Garnish with fresh coriander and slivered almonds. Serve with rice or naan.
Notes
- Lamb shoulder is ideal for slow cooking as it becomes tender and flavorful.
- Can substitute cream with coconut cream for a dairy-free version.
- Leftovers taste even better the next day.
- Freeze-friendly for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 5g
- Sodium: 720mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 135mg
