Lamb Korma Recipe

5 from 3 votes

Lamb korma is a comforting Indian curry with chunks of lamb simmered in a spiced cashew-yogurt sauce until super tender, so creamy and aromatic. Includes stove top and slow cooker instructions.

Prep Time15

Cook Time1 15

Course: Main Course

Cuisine: Indian

Keyword: lamb

Servings:

Calories: 530kcal

Author: Mike Hultquist

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

To Make in the Slow Cooker / Crock Pot: 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.

Nutrition