Lamb Korma
Indulge in the rich, aromatic flavors of Lamb Korma, a classic Indian dish that embodies luxury and comfort in every bite. Tender pieces of marinated lamb shoulder are infused with the warmth of traditional spices—like cardamom, cloves, and garam masala—and simmered gently in a creamy yogurt-based sauce until perfectly succulent. This recipe features a delightful medley of fragrant ingredients, including golden caramelized onions, minced garlic, ginger, and a touch of chili for subtle heat. Finished with a garnish of fresh coriander and toasted nuts, Lamb Korma pairs beautifully with naan or fluffy basmati rice, making it an irresistible centerpiece for any meal. Perfect for special occasions or a decadent weeknight dinner, this dish invites you to savor authentic Indian flavors at home.
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Recipe Information
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
Instructions
Cut the lamb into roughly 2-inch cubes. Pat dry with paper towels to remove excess moisture.
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.
In a heavy-bottomed pot or Dutch oven, heat the ghee or oil over medium heat.
Add the cardamom, cloves, bay leaves, and cinnamon stick. Sauté for about 1 minute until the spices release their aroma.
Add the sliced onions and cook until golden brown, stirring frequently to avoid burning.
Stir in the minced garlic and ginger. Cook for another 2 minutes until fragrant.
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.
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.
Once the lamb is tender, remove the cover and increase the heat to medium to thicken the sauce to your desired consistency.
Taste and adjust seasoning, adding more salt or spices if needed.
Garnish with chopped coriander leaves and toasted almonds or cashews.
Serve hot with steamed rice, naan, or your choice of Indian bread.
Nutrition Facts
Calories |
1995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.4 g | 199% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 2869 mg | 125% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 21.5 g | ||
| Protein | 106.8 g | 214% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 613 mg | 47% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2402 mg | 51% | |
*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.
