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Lamb Korma Curry

Blossom Lady
Jun 15, 2024 02:44 AM
Lamb Korma Curry

Rich with coconut cream and cashews, Lamb Korma is gently spiced and mildly sweet. It’s so family-friendly and easy to love, I call it “the other butter chicken!” Serve this lamb curry with basmati rice and homemade naan for a cosy Indian night in.

Most Lamb Korma curries I’ve had at restaurants are far too sweet and much too oily for my taste. Same with jarred sauces from shops which also tend to completely lack depth of flavour.

I mean, Korma is supposed to be a bit sweet. But not candy sweet!!
Making Lamb Korma at home is so much better. It’s reliable, far cheaper, healthier and it’s really no harder than making a regular beef stew. Plus, you’ll find everything you need from large grocery stores except perhaps Kashmiri chilli which you can easily substitute with smoked paprika + cayenne pepper.

Are you ready to make your own Lamb Korma with fall-apart lamb smothered in a gorgeous creamy cashew-coconut sauce?? Yes you are!!

2 large onions , cut into 1cm/1/2″ squares (brown or yellow)
8 large garlic cloves , peeled, halved
4cm/ 1.5" piece ginger , peeled, sliced 3mm/0.2″ thick

  • 1/4 cup cashews , roasted, unsalted (~20 cashews)
  • 1/3 cup water

  • 3 tbsp ghee, or unsalted butter
  • 800g / 1.6 lb lamb shoulder, trimmed off excess fat, cut into 4-5 cm / 2" cubes
  • 1/2 tsp ground turmeric
  • 2 1/2 tsp ground ginger
  • 5 1/2 tsp garam marsala
  • 1 tsp kashmiri chilli powder (or smoked paprika + cayenne)
  • 2 cups chicken stock/broth , low-sodium
  • 10 cardamom pods (green), lightly crushed, wrapped and tied in muslin or cheesecloth
  • 2 cinnamon sticks
  • 4 tsp white sugar
  • 1 1/2 tsp cooking salt / kosher salt
  • 1/2 cup coconut cream , full-fat
  • 1/2 cup cream , full-fat (any type – thickened/heavy, pure etc)

  • Basmati rice or other plain white rice of choice
  • Naan , for dunking! (optional)
  • Cashews finely chopped (optional sprinkle)
  • Coriander/cilantro leaves , roughly chopped (optional garnish)

Prep Time:
20 minutes
Cook Time:
150 minutes
Total Time:
170 minutes
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