5 from 6 votes
Lamb Korma Recipe
Lamb korma is a comforting Indian curry with chunks of lamb simmered in a spiced cashew-yogurt sauce until super tender, so creamy and aromatic. Includes stove top and slow cooker instructions.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Servings:
8
Calories:
530 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
FOR THE KORMA SAUCE / MARINADE
- 2 pounds lamb cut into bite-sized pieces (use lamb leg or lamb shoulder)
- ½ cup cashews lightly chopped (or use almonds)
- 3 tablespoons tomato paste optional
- 4 cloves garlic chopped
- 1 tablespoon ginger fresh, minced
- 1 tablespoon garam masala
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 teaspoon Turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cardamom
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- salt to taste
- black pepper to taste
- 1 cup PLAIN yogurt Greek yogurt is great
FOR THE LAMB KORMA
- 1 tablespoon vegetable oil
- 2-3 chili peppers chopped (I used serrano peppers - kashmiri chilies are great, spicy
- 1 onion chopped, medium
- ½ cup chicken or use beef broth – Use 1 cup for thinner sauce
- 1 cup heavy cream or use coconut milk
- herbs fresh chopped herbs, spicy, warmed naan, for serving
- red chili flakes
- cashews
- Naan
Instructions
- Add the chopped lamb to a large bowl and set aside.
- Add the cashew nuts to a food processor and pulse to break them up. Add the tomato paste, garlic, ginger, and seasonings. Add salt and pepper to taste and pulse to form a thick paste. If it is too thick, add a couple tablespoons of water to thin it just slightly.
- Mix the paste in a small bowl with the yogurt.
- Spoon the marinade over the chopped lamb and mix well. Cover and refrigerate at least 1 hour to let the flavors develop and tenderize the meat. You can leave it overnight to develop even more flavor.
- When you’re ready to cook, heat the oil in a large pan.
- Add the peppers and onion and cook them down for 5 minutes to soften.
- Add the lamb with all of the marinade (Korma sauce) along with the chicken or beef stock. Stir and cook for 60 minutes, stirring here and there, or until the lamb is tender to your liking. Add a bit more stock or water if it becomes to dry.
- Stir in the heavy cream or coconut milk and simmer for 10 more minutes. You can simmer longer if you’d like to let the flavors develop more.
- Garnish with fresh chopped herbs, spicy red chili flakes, and cashews to serve.
Cup of Yum
Notes
- To Make in the Slow Cooker / Crock Pot: Make the marinade and marinate the lamb per the recipe above. Cook the onions and peppers in a hot pan per above, then transfer to your slow cooker with 1 cup stock. Slow cook in high for 3-4 hours, or on low for 6-8 hours, until the lamb is tender. If it becomes too dry, add a bit more stock. Stir in the heavy cream or coconut milk during the last 10 minutes to warm through.
Nutrition Information
Calories
530kcal
(27%)
Carbohydrates
9g
(3%)
Protein
24g
(48%)
Fat
45g
(69%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
17g
(85%)
Trans Fat
0.01g
(1%)
Cholesterol
124mg
(41%)
Sodium
147mg
(6%)
Potassium
504mg
(11%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
775IU
(16%)
Vitamin C
5mg
(6%)
Calcium
92mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 530
% Daily Value*
| Calories | 530kcal | 27% |
| Carbohydrates | 9g | 3% |
| Protein | 24g | 48% |
| Fat | 45g | 69% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 124mg | 41% |
| Sodium | 147mg | 6% |
| Potassium | 504mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 775IU | 16% |
| Vitamin C | 5mg | 6% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.