Lamb Korma
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
4
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Calories
483 kcal
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Course
Main Course, Dinner
Lamb Korma
Description
This Lamb Korma recipe starts by sautéing finely chopped onions until golden, then adding garlic and ginger paste for aromatic depth. Boneless lamb chunks are browned before being coated with a blend of coriander, cumin, turmeric, and chili powder. Yogurt is stirred in to create a creamy texture, and water is added to form the sauce.
The dish simmers slowly, allowing the lamb to become tender and infused with the warm spices. The sauce thickens as it cooks, balancing the richness of yogurt with the earthiness of the spice blend. Fresh coriander added at the end brightens the flavors.
Lamb Korma is often served with rice or flatbread, making it a hearty and flavorful meal. Adjust chili powder to control the spice intensity. For extra creaminess, a splash of heavy cream or coconut milk can be stirred in near the end of cooking.
Preparing the dish a day ahead enhances the flavors. Nutritional information is provided as a guideline and not a guarantee.
Ingredients
- 500 g lamb Boneless, cut into chunks
- 2 tbsp neutral cooking oil generic cooking oil
- 2 onion Finely chopped
- 4 cloves garlic Minced
- 2 tsp ginger paste
- 1 tsp salt
- 1 tsp chilli powder
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 2 tsp cumin powder
- 200 g yogurt
- 200 ml water
- Coriander Garnish
Instructions
- In a large pan or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they turn golden brown.
- Add the minced garlic and ginger paste to the pan. Cook for an additional 2 minutes, stirring continuously.
- Add the lamb cubes to the pan and cook until they are browned on all sides. This will take about 5-7 minutes.
- In a small bowl, combine the ground coriander, cumin, turmeric powder, and chili powder. Mix well.
- Sprinkle the spice mixture over the lamb cubes and stir until the meat is coated evenly.
- Reduce the heat to low and add the plain yogurt to the pan. Stir well to incorporate the yogurt into the mixture.
- Pour in the water and season with salt to taste. Give it a good stir, cover the pan, and let the lamb simmer on low heat for about 1 hour or until it becomes tender. Stir occasionally to prevent sticking.
- Once the lamb is cooked and tender, remove the lid and cook for an additional 10-15 minutes to allow the sauce to thicken.
- Remove the pan from heat and let it rest for a few minutes. Garnish with fresh coriander leaves.
- Serve the Lamb Korma hot with steamed basmati rice or naan bread.
Notes
- Adjust chili powder quantity to increase or decrease spiciness according to preference.
- Add a tablespoon of heavy cream or coconut milk near the end for a creamier texture.
- Lamb Korma tastes best when prepared a day ahead and reheated before serving to develop flavors.
- Nutritional details given are estimates and should not be solely relied upon.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Calories | 483kcal | 24% |
| Carbohydrates | 10g | 3% |
| Protein | 24g | 48% |
| Fat | 38g | 58% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 98mg | 33% |
| Sodium | 695mg | 29% |
| Potassium | 500mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 212IU | 4% |
| Vitamin C | 6mg | 7% |
| Vitamin D | 0.2µg | 1% |
| Calcium | 119mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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