Lamb korma is a comforting Indian curry made with chunks of lamb simmered in a creamy, flavorful korma sauce with cashews and cream or coconut milk until super tender. Includes stove top and slow cooker instructions.
You'll also enjoy my Chicken Korma, Lamb Vindaloo, or Rogan Josh.
Lamb Korma Recipe
Looking for delicious, amazing Indian Lamb Korma? I got your recipe right here, my friends.
Lamb korma curry is a classic dish in Indian cuisine, known for its creamy, flavorful sauce and tender bites of succulent lamb. The lamb is seasoned with a vibrant blend of spices, then simmered in a creamy cashew and yogurt sauce.
What You'll Love About This Recipe
- The korma sauce is made from a mixture of ground cashews and yogurt, which creates a rich and silky base that enhances the lamb's flavor and tenderizes the meat.
- The mix of spices infuses the dish with deep, piquant, warming flavors any spicy food lover will enjoy.
- I provide instructions for how to make it on the stove top or in the slow cooker.
Lamb korma is a perfect dish for special occasions or when you're in the mood for something comforting and satisfying.
Let's talk about how to make lamb korma, shall we?
Lamb Korma Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- FOR THE KORMA SAUCE / MARINADE
- Cashews. Cashew nuts add creaminess and subtle sweetness. Use almonds as a substitute.
- Tomato Paste. Optional to your preference. It adds an extra depth.
- Fresh Garlic and Ginger. For pungency and zest.
- Spices. Garam masala, red pepper flakes for a touch of heat, paprika, turmeric, coriander, cardamom, cumin. This blend offers a mixture of flavors with mix of spicy warmth, earthiness, and sweet and floral notes.
- Plain Yogurt. Yogurt helps to tenderize the meat. Greek yogurt is a great option.
- FOR THE LAMB KORMA
- Lamb. Lamb shoulder or lamb leg works best, as they become nice and tender from the slow cooking method.
- Vegetable Oil. Ghee is a good alternative.
- Spicy Chili Peppers. For the spicy heat fans of Chili Pepper Madness expect. Serrano or Kashmiri chilies are ideal.
- Onion.
- Chicken or Beef Broth.
- Heavy Cream or Coconut Milk. For creamy richness. Coconut milk offers a nice flavor spin, and is a dairy-free option.
- For Garnish. Fresh Herbs, Red Chili Flakes, and Cashews.
- For Serving. Cooked rice, warmed naan or roti.
How to Make Lamb Korma - the Recipe Method
In a food processor, blend cashews, tomato paste (if using), garlic, ginger, and spices into a thick paste.
Mix with the yogurt, then coat the lamb pieces in a large bowl. Cover and refrigerate at least 1 hour to allow flavors to meld and tenderize the meat. Overnight is better for more flavor penetration.
Heat vegetable oil in a large pot or Dutch oven over medium high heat. Add chopped chili peppers and onion and cook to soften.
Add the lamb with the marinade to the pot. Add broth then cover and simmer 1 hour, or until the meat it tender to your preference. Add more broth or water if the sauce reduces too much. Cooking time can vary depending on the lamb.
Stir in heavy cream or coconut milk and simmer another 10 minutes.
Boom! Done! Your lamb korma is ready to serve. Garnish and serve.
Slow Cooker Lamb Korma Recipe Instructions
- 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.
Recipe Tips & Notes
- Make the Korma Sauce ahead of time to use for faster prep. You can also make a larger batch and separate into portions, which you can freeze and use later anytime you'd like.
- Marination Time: Allowing the lamb to marinate overnight enhances flavor and tenderness.
- Spice Level: Adjust red pepper flakes and chili peppers to control the heat. For a milder dish, reduce or omit these ingredients.
- Nut Alternatives: If cashews are unavailable, almonds make a suitable substitute.
Serving Suggestions
Serve lamb korma with steamed rice on the side to soak up the flavorful sauce. Basmati rice is great with this dish.
Serve with warmed homemade naan or roti for scooping up bites and soaking up the sauce.
It pairs nicely with roasted vegetables or sautéed greens.
Storage & Leftovers
Lamb korma will last up to 5 days in the refrigerator in a sealed container. You can reheat it gently on the stove top in a pan with a splash of water or stock to enjoy again.
You can also freeze lamb korma for 2-3 months in a freezer container. It freezes well.
That's it, my friends. I hope you enjoy this lamb korma recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy Indian cuisine and curries, check out this cookbook, which helped me adapt this recipe.
- The Indian Cooking Course, by Monisha Bharadwaj (affiliate link, my friends!)
- Also, check out my cookbook - The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
- Chicken Tikka Masala. This recipe is great for lamb as well.
- Butter Chicken. You'll also love this iconic Indian curry with a creamy sauce.
- Chicken Vindaloo. For lovers of spicy curry, one of my favorites.
- See all of my Curry Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Lamb Korma Recipe
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 minced fresh ginger
- 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 and pepper to taste
- 1 cup plain yogurt Greek yogurt is great
FOR THE LAMB KORMA
- 1 tablespoon vegetable oil
- 2-3 spicy chili peppers chopped (I used serrano peppers – kashmiri chilies are great)
- 1 medium onion chopped
- ½ cup chicken or use beef broth – Use 1 cup for thinner sauce
- 1 cup heavy cream or use coconut milk
- FOR SERVING: fresh chopped herbs, spicy red chili flakes, and cashews, warmed 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.
Notes
Nutrition Information
Martin van Gemert says
This lamb korma recipe is amazing. It allowed me to make the best lamb korma that I have ever tasted.
Mike Hultquist says
Wonderful!! Thanks for sharing, Martin! Glad you're enjoying it!
Velo Mitrovich says
This is the first Indian dish I've made completely from scratch, it was super easy and tasty. Two changes I made, one was to add a sliced red bell pepper during the onion stage and the second was to add two tablespoons of coconut milk powder to it at the end. This was to thicken it up a bit and to punch up the coconut flavour. Like all of Mike's recipes, this was top notch.
Mike H. says
Thank you, Velo. I really appreciate your review and glad that you've enjoyed the recipe!
john kenna says
Hi Mike, I already am addicted to your chicken Korma and I use the basic recipe ingredients for beef (I even sometimes, depending on the cut, use the basic ingredients and sous vide the beef) and lamb and being a curry fanatic it is my favourite go to curry, will have to compare this version and see if any difference. Love you work. JK (from sunny western australia)
Mike H. says
Appreciate it, John. Enjoy it and let me know what you think after the comparison. =)