Lamb korma curry
User Reviews
5
114 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
2 hrs 30 mins
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Servings
4
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Calories
604 kcal
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Course
Main Course
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Cuisine
Indian
Lamb korma curry
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This Lamb Korma Curry features tender lamb shoulder slowly cooked in a spice-rich sauce made from an onion, garlic, and ginger puree, with cashew paste, garam masala, turmeric, and Kashmiri chili powder. The curry is finished with coconut cream and full-fat cream, producing a creamy, fragrant dish with a mild sweetness and complex flavors. It is traditionally served with basmati rice and naan bread.
Description
Lamb shoulder, cut into large cubes, is simmered gently in a sauce built from a pureed mix of onions, garlic, and ginger, combined with a smooth cashew paste that adds body and richness. The fragrant spices—garam masala, turmeric, ground ginger, and Kashmiri chili—layer warmth and mild heat throughout the dish. Cardamom pods and cinnamon sticks infuse the sauce during cooking.
The curry is gently cooked until the lamb is meltingly tender and the sauce reduces to a creamy consistency with coconut cream and full-fat cream contributing silky texture and a subtle sweetness. The balance of spices and creamy base creates a comforting and nuanced flavor profile classic to korma curries.
Serve the curry over steamed basmati rice and accompany it with naan for dipping. The recipe includes tips for substitutions and storage, cautioning against low-fat cream options to preserve the sauce’s full mouthfeel. Leftovers keep well for a few days though spices may mellow with time.
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Ingredients
Onion paste:
- 2 onion cut into 1cm/1/2" squares (brown or yellow, large
- 8 garlic peeled, halved, large cloves
- 4cm/ 1.5" piece ginger , peeled, sliced 3mm/0.2" thick
Cashew puree:
- 1/4 cup cashews , roasted, unsalted (~20 cashews)
- 1/3 cup water
Lamb korma
- 3 tbsp ghee (Note 1), or unsalted butter
- 800g / 1.6 lb lamb shoulder (Note 2), trimmed off excess fat, cut into 4-5 cm / 2" cubes
- 1/2 tsp Turmeric ground
- 2 1/2 tsp ground ginger
- 5 1/2 tsp garam masala Note 3
- 1 tsp kashmiri chili powder or smoked paprika + cayenne - Note 4
- 2 cups chicken stock low-sodium, or broth
- 10 cardamom pods (green), lightly crushed, wrapped and tied in muslin or cheesecloth (Note 5)
- 2 cinnamon stick
- 4 tsp white sugar
- 1 1/2 tsp kosher salt or cooking salt
- 1/2 cup coconut cream , full-fat (Note 6)
- 1/2 cup cream , full-fat (any type - thickened/heavy, pure etc)(Note 6)
SERVING
- basmati rice or other plain white rice of choice
- Naan , for dunking! (optional)
- cashew optional sprinkle, finely chopped
- Coriander leaves roughly chopped (optional garnish, aka cilantro leaves
Instructions
- Onion puree – Place the onion, garlic and ginger into a tall container that fits the head of a stick blender. Blitz until smooth – about 5 to 10 seconds. Scrape into a bowl, set aside.
- Cashew puree - In the same jar, while covering the mouth of the jar with your hand (to prevent flying cashew comets), blitz the cashews and water with the stick blender until smooth, about 10 seconds. , Set aside.
- Preheat the oven to 180°C/350°F (160°C fan-forced).
- Reduce onion puree – Melt and heat ghee in a ~24 cm/ 10" oven-proof pot over high-heat. Cook the onion puree, stirring regularly, for 8 minutes until it has reduced by half. Don’t let it caramelise.
- Add lamb, reduce to medium-high heat then stir until the meat changes from red to light brown. Don’t try to brown the meat (it won't happen).
- Sauce - Add turmeric, ground ginger, garam marsala and kashmiri chilli, then stir through. Pour in the stock (the liquid should just barely cover the meat). Add cardamom pod sachet and cinnamon sticks, then stir. Bring to a simmer, cover with a lid then transfer to the oven.
- Slow cook – Cook for 1 1/2 hours. Stir in Cashew Puree, put the lid back on then return to the oven for another 30 minutes. The sauce should have thickened to a creamy consistency and lamb should be tender end to pull apart with forks with no effort. (Note 6)
- Creamy sauce - Place the pot on a low heat. Add the sugar, salt, coconut cream and cream, then stir. Simmer for 2 minutes, then you’re done!
- Serve over basmati rice with a sprinkle of cashew nuts and coriander, if desired. Naan for dunking highly recommended!
Notes
- Use ghee or unsalted butter to develop deep flavor; coconut oil is an alternative for added coconut aroma.
- Lamb shoulder provides optimal tenderness and flavor when slow cooked; large cubes help prevent overcooking.
- If garam masala is unavailable, Indian curry powder can be substituted, though the flavor will differ.
- Kashmiri chili powder can be replaced with smoked paprika and cayenne for similar mild heat and smokiness.
- Tie cardamom pods in cheesecloth for easy removal; loose pods can be used but may remain in the dish.
- Choose full-fat cream and coconut cream for a creamy sauce; avoid low-fat versions which reduce richness.
- Reduce sauce on stovetop if it's too thin before adding cream.
- Slow cooker or pressure cooker methods can be adapted but initial searing enhances flavor.
- Leftovers keep for up to three days, though the spice intensity dims with storage.
Nutrition Information
Show Details
Calories
604cal
(30%)
Carbohydrates
23g
(8%)
Protein
33g
(66%)
Fat
44g
(68%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
11g
(55%)
Cholesterol
143mg
(48%)
Sodium
1012mg
(42%)
Potassium
820mg
(17%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
444IU
(9%)
Vitamin C
6mg
(7%)
Calcium
99mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 604 kcal
% Daily Value*
| Calories | 604cal | 30% |
| Carbohydrates | 23g | 8% |
| Protein | 33g | 66% |
| Fat | 44g | 68% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 143mg | 48% |
| Sodium | 1012mg | 42% |
| Potassium | 820mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 444IU | 9% |
| Vitamin C | 6mg | 7% |
| Calcium | 99mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
114 reviews
Excellent
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