Lamb Korma

Indulge in the rich, aromatic flavors of Lamb Korma, a classic Indian curry that brings melt-in-your-mouth chunks of boneless lamb shoulder simmered to perfection in a warmly spiced yogurt-based sauce. This dish is a symphony of fragrant spices like cumin, coriander, cardamom, and garam masala, perfectly balanced with the creaminess of yogurt and the nuttiness of toasted almonds or cashews. Cooked low and slow, the tender lamb soaks up the layers of flavor from golden caramelized onions, fresh ginger, and garlic, creating a hearty, comforting dish. Serve this luxurious curry with fluffy steamed rice or soft, buttery naan for an unforgettable meal. Perfect for dinner parties or a cozy family meal, this Lamb Korma recipe is a true celebration of Indian cuisine.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 500 grams lamb shoulder, boneless
• 150 ml plain yogurt
• 2 medium onions, finely sliced
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 3 tablespoons ghee or vegetable oil
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 4 pods cardamom pods
• 4 cloves
• 2 bay leaves
• 1 inch cinnamon stick
• 1 teaspoon salt
• 250 ml water
• 2 tablespoons chopped coriander leaves, for garnish
• 2 tablespoons sliced almonds or cashews, toasted for garnish

Directions

Step 1

Cut the lamb into roughly 2-inch cubes. Pat dry with paper towels to remove excess moisture.

Step 2

In a large bowl, mix the lamb with the yogurt, coriander, cumin, garam masala, turmeric, and red chili powder. Marinate for at least 30 minutes, preferably a few hours or overnight for enhanced flavor.

Step 3

In a heavy-bottomed pot or Dutch oven, heat the ghee or oil over medium heat.

Step 4

Add the cardamom, cloves, bay leaves, and cinnamon stick. Sauté for about 1 minute until the spices release their aroma.

Step 5

Add the sliced onions and cook until golden brown, stirring frequently to avoid burning.

Step 6

Stir in the minced garlic and ginger. Cook for another 2 minutes until fragrant.

Step 7

Add the marinated lamb along with all the marinade to the pot. Stir and cook for 5-7 minutes until the lamb is browned on all sides.

Step 8

Pour in the water and salt. Bring to a boil, then reduce the heat to low, cover, and let it simmer gently for about 60-75 minutes or until the lamb is tender. Stir occasionally and add more water if needed to prevent sticking.

Step 9

Once the lamb is tender, remove the cover and increase the heat to medium to thicken the sauce to your desired consistency.

Step 10

Taste and adjust seasoning, adding more salt or spices if needed.

Step 11

Garnish with chopped coriander leaves and toasted almonds or cashews.

Step 12

Serve hot with steamed rice, naan, or your choice of Indian bread.

Nutrition Facts

Serving size	(1237.3g)

Amount per serving	% Daily Value*
Calories	1995.4

Total Fat 155.4g	0%
Saturated Fat 68.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 491.8mg	0%
Sodium 2869.4mg	0%
Total Carbohydrate 54.3g	0%
Dietary Fiber 13.2g	0%
Total Sugars 21.5g
Protein 106.8g	0%

Vitamin D 74.6IU	0%
Calcium 613.3mg	0%
Iron 15.4mg	0%
Potassium 2402.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.5%

Protein: 20.9%

Carbs: 10.6%