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Home » Recipes » Meat » Lamb Korma

Lamb Korma

April 8, 2020 by Alida Ryder 16 Comments

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This lamb korma made with cashew nuts and aromatic spices is a delicious dinner recipe. The entire family is going to love this, guaranteed!

Lamb Korma curry with rice

Ingredients needed

Full recipe + ingredient list and quantities can be found below in the recipe card.

  • Lamb: I prefer using boneless lamb but any cut of lamb that requires low, slow cooking is suitable. Lamb neck, shoulder, leg of lamb or sliced lamb shanks will work well.
  • Cashew nuts: Korma is a cashew nut-based curry. I use whole cashew nuts that I soak in boiling water before blending into a smooth cream.
  • Plain yogurt: I use Greek yogurt but any plain yogurt can be substituted.
  • Spices: I use Garam Masala, cardamom, cinnamon, paprika, turmeric, salt and pepper. Use any Indian spices you have. A good curry powder will also be delicious.
  • Aromatics: Onion, ginger and garlic.
  • Stock/Water.
  • Sugar. 

How to make Lamb Korma

  1. Marinate the lamb: Combine plain yogurt, spices, a squeeze of lemon juice and a generous pinch of salt and pepper in a large mixing bowl. Add lamb and mix to coat the lamb with the marinade. Cover and allow to marinate for at least an hours, preferable overnight in the fridge.
  2. Make the curry: In a large pot/Dutch oven, heat ghee/butter and add onions. Cook until the onions are soft and translucent then add the ginger, garlic and spices. Cook until the pot is dry. Add the lamb with all its marinade and stock/water. Add a pinch of sugar and bring to a simmer. Reduce the heat, cover and allow to cook for 1-2 hours until the lamb is tender and the sauce has reduced slightly. Give the curry a stir every 20-30 minutes and add more stock/water if the sauce is becoming too thick.
  3. Finish and serve: When the curry is cooked, season to taste with salt, pepper and lemon juice if necessary. Serve with rice, naan bread or side dishes of your choice.

What to serve with curry

  • Steamed rice
  • Homemade Naan bread
  • Easy flatbread
  • Easy marinated cucumber salad 

Lamb Korma curry

Curry recipes

  1. Creamy Mughlai chicken curry
  2. Creamy shrimp curry
  3. Cauliflower korma curry
  4. Easy weeknight chicken curry
Lamb Korma curry

Lamb Korma

This lamb korma made with cashew nuts and aromatic spices is a delicious dinner recipe. The entire family is going to love this, guaranteed!
4.27 from 23 votes
Print Pin Rate
Course: Dinner
Cuisine: Indian
Keyword: Lamb curry, Lamb korma, Lamb korma recipe
Prep Time: 20 minutes
Cook Time: 2 hours
Marinating time: 1 hour
Total Time: 3 hours 20 minutes
Servings: 8
Calories: 442kcal
Author: Alida Ryder

Ingredients

  • 1.5 kg (3lbs) boneless lamb stew meat cubed
  • 2 cups plain yogurt
  • 1 tbsp Garam Masala
  • 1 tsp ground cinnamon
  • 1 tsp paprika
  • ½ tsp cardamom
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp ginger crushed
  • 1 tsp garlic crushed

For the curry

  • 1½ cups cashew nuts soaked in 2 cups boiling water
  • 2 tbsp ghee/butter
  • 2 onions finely chopped
  • 2 tsp garlic crushed
  • 1 tsp ginger crushed
  • 1 tbsp Garam Masala
  • ½ tsp ground cardamom
  • 1 tsp turmeric
  • ½ tsp cinnamon
  • 1-2 cups stock/water

Instructions

  • Combine the lamb with all the marinade ingredients and mix well. Cover and allow to marinate for at least an hour or overnight in the fridge.
  • To make the curry, soak the cashews in boiling water for 10 minutes then blend until smooth.
  • In a large pot, heat the ghee/butter and add the onions. Cook until the onions are soft and translucent then add the garlic, ginger and spices. Cook for a minute or two until the pot is dry and the mixture is aromatic.
  • Add the lamb and all its marinade, stock/water, cashew paste and a pinch of sugar. Bring to a simmer then reduce the heat, cover and simmer for 1-2 hour until the lamb is tender and the sauce has reduced. Stir the sauce every 20-30 minutes and top up with more stock or water if the sauce is getting too thick.
  • Season with salt, pepper and a squeeze of lemon then serve with your choice of side dishes.

Nutrition

Calories: 442kcal | Carbohydrates: 14g | Protein: 49g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 125mg | Sodium: 439mg | Potassium: 829mg | Fiber: 2g | Sugar: 5g | Vitamin A: 142IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 5mg
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Filed Under: Curry Recipes, Dinner Recipes, Gluten Free, Meat Tagged With: Curry, dinner recipe, Garam masala, Gluten Free, keto recipe, Lamb, Lamb Korma, lamb korma curry, low carb recipe

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Comments

  1. Greg

    January 23, 2021 at 10:54 PM

    Cooking is always an adventure for me and the results can thrill or be a little less than thrilling. Despite errors here and there, I have made this recipe four times now and it always draws accolades. My single twist at the end is to remove the lamb and purée the sauce in a blender for a really smooth finish.

    Now if I can only perfect my papadums (tasty but too brown) and my papadums….

    Regards

    Greg F

    Reply
    • Alida Ryder

      January 24, 2021 at 8:18 AM

      So happy you had success with this recipe, Greg. I find with poppadoms, the best is to remove it before it gets too golden as it will continue browning out of the oil.

      Reply
  2. Amy

    November 2, 2020 at 8:32 PM

    In this time of “use what you have and avoid shopping,” I made this recipe with ground lamb! I didn’t know what to expect, but it turned out well. The consistency was more like a meat gravy, but it tasted like korma. I largely followed the recipe, marinating the ground lamb in the yogurt and spices for a couple of hours (rather than overnight). I then glopped that mixture into a ripping hot, oiled skillet (and yes, it was glop), let it cook almost like a pancake on one side and then flipped it over. I then had lightly browned ground meat to throw in and simmer with the cashew cream, etc. I’d prefer making this with a lamb shank or something more suitable, but I’m glad I didn’t throw in the towel when I didn’t have that. Great, forgiving recipe! Thank you.

    Reply
  3. Nancy Ralph

    October 18, 2020 at 8:28 AM

    Do you discard the water before blending the cashews?

    Reply
    • Alida Ryder

      October 19, 2020 at 11:03 AM

      No, I blended the cashews with the water.

      Reply
  4. Mike Fisher

    September 29, 2020 at 6:53 PM

    During cooking it wasn’t quite right and I suspect it was my own fault and I had I added too much cinnamon as it was a tad overwhelming. I then added some coconut cream, a teaspoon of honey and some fresh coriander before serving……so it still ended up delicious in the end.

    I’ll be more careful next time.

    Reply
  5. Amy M

    July 3, 2020 at 11:31 PM

    I am so glad this recipe came up in my google search. The first time I made with was with left over roast lamb and it was amazing. The best homemade curry I’ve ever made apparently! It’s now my go to curry sauce. And I’ve now discovered lots of your other recipes so a win win. Thank you!

    Reply
    • Alida Ryder

      July 6, 2020 at 8:49 PM

      Amazing, thanks so much for your comment Amy!

      Reply
  6. Mike

    May 22, 2020 at 3:02 AM

    Do you blend the cashews in the 2 cups of boiling water, or soak, drain, then blend?

    Reply
    • Alida Ryder

      May 25, 2020 at 1:41 PM

      I just blend in the water to make a super smooth cream.

      Reply
  7. Roberta Grima

    May 5, 2020 at 4:41 PM

    Can u use almonds instead of cashews pls?

    Reply
    • Alida Ryder

      May 6, 2020 at 12:37 PM

      Yes, absolutely!

      Reply
  8. Linda

    April 18, 2020 at 3:02 PM

    When must one add the cashew paste?

    Reply
    • Alida Ryder

      April 20, 2020 at 1:53 PM

      I’ve amended the recipe, thanks for notifying me of the mistake!

      Reply
  9. Nicole Mitchell

    April 8, 2020 at 9:55 PM

    Delicious!

    Reply
    • Alida Ryder

      April 11, 2020 at 1:48 PM

      Thanks!

      Reply

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