Lamb Korma Curry
Indulge in the rich and aromatic flavors of Lamb Korma Curry, a classic Indian dish that combines tender, marinated lamb with a luxurious, spiced coconut milk sauce. This fragrant curry is infused with warm spices like cardamom, cinnamon, and cumin, balanced by the creaminess of yogurt and coconut milk. Slow-cooked to perfection, the lamb becomes irresistibly soft, while the sauce develops layers of depth and complexity. With a touch of paprika and optional chili powder, this curry offers the perfect balance of warmth and spice. Garnished with fresh cilantro and served alongside naan or basmati rice, this irresistible recipe is perfect for cozy dinners or special occasions.
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Recipe Information
Ingredients
- 500 g Boneless lamb shoulder or leg, cut into cubes
- 150 ml Plain yogurt
- 1 tsp Ground turmeric
- 1 tsp Salt
- 3 tbsp Vegetable oil or ghee
- 2 medium Onions, finely sliced
- 4 Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 1.5 tsp Ground coriander
- 1 tsp Ground cumin
- 0.5 tsp Ground cinnamon
- 1 tsp Paprika
- 4 Cardamom pods, gently crushed
- 2 Bay leaves
- 2 tbsp Tomato purée
- 200 ml Coconut milk
- 2 tbsp Cilantro leaves, chopped (for garnish)
- 0.5 tsp Red chili powder (optional)
Instructions
In a large bowl, mix the lamb cubes with yogurt, turmeric, and salt. Cover and marinate for at least 30 minutes or up to 4 hours in the refrigerator.
Heat the oil or ghee in a large, heavy-bottomed pan over medium heat. Add the sliced onions and sauté until golden brown, about 10-12 minutes.
Add the garlic and ginger to the pan and cook for 1-2 minutes until fragrant.
Stir in the ground coriander, cumin, cinnamon, paprika, and chili powder (if using). Cook the spices for 1 minute to release their aroma.
Add the marinated lamb to the pan, along with any remaining yogurt marinade. Sear the lamb on all sides for 5-7 minutes until slightly browned.
Add the crushed cardamom pods, bay leaves, and tomato purée to the pan. Stir well to combine.
Pour in the coconut milk and bring the curry to a gentle simmer. Reduce the heat to low, cover the pan, and let it cook for 35-40 minutes, stirring occasionally, until the lamb is tender and the sauce is thickened.
Taste and adjust the seasoning with more salt if needed.
Garnish the curry with chopped cilantro leaves. Serve hot with naan, basmati rice, or roti.
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.2 g | 187% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2878 mg | 125% | |
| Total Carbohydrate | 71.0 g | 26% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 36.7 g | ||
| Protein | 104.5 g | 209% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 532 mg | 41% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2633 mg | 56% | |
*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.
