Lamb Korma
14 July, 2024
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Lamb korma
A rich and creamy Indian curry with lamb cooked in a sauce made from yogurt, cream, and a blend of spices including cardamom and cloves.
Ingredients
- 2 lbs 900g lamb shoulder or leg, cut into chunks
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1- inch piece of ginger minced
- 1/2 cup plain yogurt
- 1/2 cup heavy cream
- 1/2 cup ground almonds or almond flour
- 1/4 cup vegetable oil or ghee
- 1 cinnamon stick
- 4 green cardamom pods
- 4 whole cloves
- 1 bay leaf
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground red chili adjust to taste
- Salt to taste
- Fresh cilantro chopped (for garnish)
- Sliced almonds
Instructions
Marinate the Lamb:
- In a bowl, mix the lamb chunks with the yogurt, ground coriander, ground cumin, ground turmeric, and salt. Let it marinate for at least 1 hour, preferably longer, in the refrigerator.
Prepare the Spice Base:
- Heat the oil or ghee in a large pot or Dutch oven over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for about 1-2 minutes until the spices are fragrant.
Cook the Onions:
- Add the finely chopped onions to the pot and cook until they are golden brown, about 10-15 minutes. Stir occasionally to prevent burning.
Add Ginger and Garlic:
- Add the minced ginger and garlic to the pot and cook for another 2-3 minutes until fragrant.
Brown the Lamb:
- Add the marinated lamb along with the yogurt mixture to the pot. Cook on medium-high heat until the lamb is browned on all sides, about 5-7 minutes.
Add Ground Almonds and Cream:
- Stir in the ground almonds or almond flour and cook for another 2-3 minutes. This will help to thicken the sauce. Then, add the heavy cream and mix well.
Simmer the Korma:
- Reduce the heat to low, cover the pot, and let the korma simmer gently for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together. Stir occasionally and add a bit of water if the sauce becomes too thick.
Finish with Garam Masala:
- Stir in the garam masala and ground red chili. Adjust the seasoning with salt if needed. Let it cook for another 5 minutes.
Garnish and Serve:
- Remove the whole spices (cinnamon stick, cardamom pods, cloves, and bay leaf) before serving. Garnish with chopped fresh cilantro and sliced almonds if using.
Serve:
- Serve the Lamb Korma hot with basmati rice, naan, or roti.
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