5 from 12 votes
Lamb Korma
Lamb Korma is a slow-simmered curry made with boneless lamb chunks cooked in a spiced onion, garlic, and ginger base. Yogurt and water create a creamy sauce flavored with coriander, cumin, turmeric, chili powder, and garnished with fresh coriander for brightness.
Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
Servings:
4
Calories:
483 kcal
Course:
Main Course, Dinner
Cuisine:
Indian, Pakistani
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 483
% 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.