Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Lamb Korma curry Recipe
Wealthy with coconut cream and cashews, Lamb Korma is gently spiced and mildly candy. It’s so family-friendly and straightforward to like, I name it “the opposite butter chicken!” Serve this lamb curry with basmati rice and selfmade naan for a comfortable Indian evening in. Replace: sluggish cooker, immediate pot and strain cooker instructions added by standard demand!
Not all curries are fiery sizzling and intense flavoured, like Vindaloo and Rogan Josh. Like – all people’s favorite Butter Chicken. And as we speak’s Lamb Korma! The sauce is gently flavoured with spices, and it’s not spicy in any respect. It’s bought a triple hit of creamy – pureed cashews, coconut cream and common cream. And it’s somewhat bit candy.
I describe it as “household pleasant curry”, being one that everybody can take pleasure in!
Most Lamb Korma curries I’ve had at eating places are far too candy and far too oily for my style. Similar with jarred sauces from retailers which additionally are likely to utterly lack depth of flavour.
I imply, Korma is meant to be a bit candy. However not sweet candy!!
Making Lamb Korma at house is so a lot better. It’s dependable, far cheaper, more healthy and it’s actually no more durable than making an everyday beef stew. Plus, you’ll discover every part you want from massive grocery shops besides maybe Kashmiri chilli which you’ll be able to simply substitute with smoked paprika + cayenne pepper.
Are you able to make your personal Lamb Korma with fall-apart lamb smothered in a stunning creamy cashew-coconut sauce?? Sure you’re!!
PS Proof of fall-apart lamb hunks:
About this Lamb Korma curry
There are various sorts of kormas. Among the extra genuine variations I’ve had are brutally wealthy and wildly spicy (however scrumptious!) This lamb korma is the a lot mellower fashion we’re extra used to Indian eating places within the West which have creamy, subtly spiced sauces which can be mildly candy.
This recipe was created by my brother. His kitchen superpower is making recipes that decision for juggling complicated flavours. So I typically flip to him to assist with curries like this! We had a couple of “heated debates” arriving on the finish end result – heh! However we bought there, and all people who tried it liked it. We hope you do too!
As I discussed earlier, it is best to have the ability to discover all the important thing elements from common grocery shops (albeit massive ones, maybe not your cheerful native nook retailer!). There are a few speciality gadgets you won’t have the ability to discover (ghee, Kashmiri powder) however there are simple substitutes!
1. Finest lamb minimize for lamb korma
Lamb shoulder is one of the best minimize as a result of it turns into meltingly tender with hours of sluggish cooking to interrupt down the powerful fibres. We minimize the meat into massive cubes else they are going to prepare dinner too rapidly, earlier than the sauce has had adequate time to develop flavour.
The recipe requires 800g/1.6 lb lamb seems like rather a lot for 4 servings, however it shrinks rather a lot! In actual fact, the preliminary recipe used 600g of meat however it wasn’t sufficient for 4 adults.
Different lamb cuts – I can’t consider some other minimize of lamb that may produce the identical outcomes, not even different sluggish cooking cuts of lamb. For instance, there’s not sufficient meat on lamb shanks to chop massive 5cm/2″ cubes we want for lamb korma. You’ll be able to prepare dinner the shanks entire, although there’s not sufficient liquid to submerge 4 shanks. Lamb neck is nice for sluggish cooking however too bony for this recipe (once more, can’t minimize massive chunks). Lamb leg is just too lean, and it’s unlawful in my books to prepare dinner lamb cutlets and backstrap past medium uncommon (too costly!).
Like I stated, I can’t consider some other lamb minimize appropriate for this recipe. I’ve utilized thought to it!!
Different meat (beef, pork) – Korma is historically made with lamb and the distinct flavour of lamb is partly what makes the korma curry sauce so particular. Nonetheless, the recipe will work as written with related slow-cooking cuts of beef (chuck or boneless rib are those I’d suggest) or pork (pork shoulder). Chicken isn’t appropriate for this recipe as written as a result of will probably be method overcooked within the time it takes to develop sufficient flavour within the sauce. I’d have to pay attention the sauce flavour a bit, so it’s a separate recipe!
2. lamb korma spices
Listed below are the spices you want for lamb korma. Don’t fear if you happen to can’t discover Kashmiri chilli powder! There’s a straightforward substitute.
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Kashmiri chilli powder is a spicy, smoky Indian chilli powder bought at Indian grocery shops and a few speciality shops. Substitute with 3/4 teaspoon smoked paprika plus 1/4 teaspoon cayenne pepper.
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Garam masala– a spice combine utilized in Indian cooking that’s simply discovered nowadays within the spice aisle of enormous grocery shops. Consider it as the higher curry powder! When you can’t discover it, substitute with an Indian curry powder.
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Inexperienced cardamom pods – These are pretty simply discovered nowadays in common grocery shops. They’ve a type of citrusy recent natural flavour.
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Turmeric powder – Vibrant yellow powder that provides earthy flavour.
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Ginger powder – a heat flavour that’s fairly totally different to recent ginger.
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Cinnamon sticks – Sticks slightly than powder add a delicate fragrance of flavour into the sauce.
3. onion-garlic-ginger paste & cashew puree
Two distinctive facets of this curry is the usage of pureed cashew to thicken and enrich the sauce, and beginning the curry sauce with an excellent quantity of sautéed pureed onion, ginger and garlic. Don’t even take into consideration simply utilizing chopped onion, it’s not the identical in any respect!
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Onion – Use brown or yellow onions.
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Garlic – 8 entire, massive cloves!
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Ginger – A 5 cm/2″ piece, pores and skin scraped or minimize off then sliced.
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Cashews – Roasted, unsalted cashews which we puree right into a thick sauce with somewhat water.
4. every part else for the curry sauce
And right here’s every part else we have to make Lamb Korma:
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Ghee – A sort of clarified butter utilized in Indian cooking, tastes like butter on steroids! It has a texture and melts like butter however will be saved within the pantry slightly than within the fridge. Pretty available nowadays within the Indian part of enormous grocery shops, Indian and Asian retailers, or make your personal (tremendous simple). Substitute with unsalted butter, or coconut oil (unrefined/virgin which has beautiful coconut flavour).
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Sugar – Simply 4 teaspoons provides a contact of sweetness within the sauce.
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Coconut cream – Thicker and richer than coconut milk! Full fats please. Low fats doesn’t have almost as a lot coconut flavour.
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Common cream – Once more, full fats please! Else the sauce will lack richness.
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Chicken inventory/broth – I see lots of Indian dwelling cooking recipes utilizing water as an alternative of inventory or broth. To me, the sauce lacks depth of flavour when made utilizing water. I’ve a principle that spices in India might be more energizing and extra fragrant that what we get a grocery shops in Western nations, which may clarify this!
A stick blender is your pal right here! Makes the pureeing of the onion and cashews a breeze. 🙂 Whereas the onion will be pureed in a meals processor, you’ll wrestle with the cashews until you’ve gotten a small one as a result of there isn’t sufficient quantity.
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Puree onion – Place the onion, garlic and ginger right into a tall container that matches the top of a stick blender. Blitz till clean. It solely takes about 5 to 10 seconds. Scrape it right into a bowl, then put aside.
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Cashew puree – In the identical jar, blitz the cashews and water with the stick blender till clean. It should solely take about 10 seconds. Cowl the mouth of the jar together with your hand (to forestall flying cashew comets!). Then put aside. We’ll add it into the sauce partway by the sluggish cooking time.
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Cardamom sachet (OPTIONAL) – Bundle and tie the cardamom pods right into a sachet utilizing muslin or cheesecloth. In any other case, simply put the free pods within the curry and choose them out when consuming (this actually doesn’t hassle me, however I do know somebody individuals don’t prefer it!).
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Cut back onion puree – Soften and warmth the ghee over high-heat. Then prepare dinner the onion puree for an excellent 8 minutes or till it reduces by half. As a result of it’s so watery, it received’t “sauté” like chopped onion. Quite, it simply reduces and dries out. Don’t let it caramelise or brown.
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Add lamb then stir till the lamb modifications from pink to mild brown. Don’t attempt to brown the meat – it received’t occur!
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Sauce – Stir within the floor spices (turmeric, floor ginger, garam marsala and kashmiri chilli). Then add the inventory. The liquid will barely cowl the meat. Add the cardamom pod sachet and cinnamon sticks, then stir. Carry to a simmer, cowl with a lid then switch to the oven.
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Gradual prepare dinner 2 hours – Cook dinner for 1 1/2 hours at 180°C/350°F (160°C fan-forced). Stir within the pureed cashews, put the lid again on then return to the oven for an additional half-hour. The sauce ought to have thickened to a creamy consistency and lamb must be tender finish to tug aside with forks with no effort.
This Lamb Korma will be made in a sluggish cooker, strain cooker or immediate pot. However the recipe must be altered else the sauce lacks flavour. It is because you don’t get floor caramelisation when utilizing sluggish cookers and many others, such as you do within the oven which provides flavour within the sauce. Additionally, as a result of there is no such thing as a evaporation, the liquid within the sauce must be diminished else the sauce finally ends up too skinny with diluted flavour.
So I’ve added instructions within the recipe notes for how one can make this in a sluggish cooker, immediate pot and many others, including steps to brown the meat off and cut back the liquid within the sauce to handle the above. It really works very well!
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End & serve – Place the pot on a low warmth. Add the sugar, salt, coconut cream and cream, then stir. Simmer for two minutes, then it’s able to serve. Have a look at the sauce!! Filled with the promise of flavour!
Serve over basmati rice, the kind of rice historically served with Indian meals. It’s extra fragrant than plain white rice although actually, you should use any kind of rice in a pinch – see choices right here.
Including naan for dunking is very really useful! It’s distinctive – fluffy, bubbly and chewy like actual restaurant naan slightly than only a fundamental flatbread which all too many recipes are. It’s a yeast dough, however it doesn’t require kneading!
When you’re trying to placed on a full Indian feast (I really feel you could, one in every of nowadays!), attempt Samosas or Pakoras as starters and add a Tomato Salad with Minted Yogurt Dressing as a recent vegetable aspect.
steered dishes to serve alongside lamb korma
Regretfully, I don’t have any Indian dessert recipes. The closest I can supply up is a Persian Love Cake which is a gently spiced cake made with almond meal and semolina. Strictly talking, it’s Center Japanese (and actually, was a part of a Center Japanese menu I shared, discover it within the Persian Love Cake recipe) however the flavours would slot in properly for an Indian themed dinner! – Johnsat x
PS I simply had one other thought – Mango Ice Cream (no ice cream maker technique) or Mango Cheesecake would additionally go well with properly, being that India is slightly obsessive about mangoes!
Ingredients
- 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 (Note 1), or unsalted butter
- 800g / 1.6 lb lamb shoulder (Note 2), 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 (Note 3)
- 1 tsp kashmiri chilli powder (or smoked paprika + cayenne – Note 4)
- 2 cups chicken stock/broth , low-sodium
- 10 cardamom pods (green), lightly crushed, wrapped and tied in muslin or cheesecloth (Note 5)
- 2 cinnamon sticks
- 4 tsp white sugar
- 1 1/2 tsp cooking salt / kosher salt
- 1/2 cup coconut cream , full-fat (Note 6)
- 1/2 cup cream , full-fat (any type – thickened/heavy, pure etc)(Note 6)
- 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)
Instructions
- Onion puree – Place the onion, garlic and ginger into a tall container that fits the head of a stick blender. Blitz until smooth – about 5 to 10 seconds. Scrape into a bowl, set aside.
- Cashew puree – In the same jar, while covering the mouth of the jar with your hand (to prevent flying cashew comets), blitz the cashews and water with the stick blender until smooth, about 10 seconds. , Set aside.
- Preheat the oven to 180°C/350°F (160°C fan-forced).
- Reduce onion puree – Melt and heat ghee in a ~24 cm/ 10" oven-proof pot over high-heat. Cook the onion puree, stirring regularly, for 8 minutes until it has reduced by half. Don’t let it caramelise.
- Add lamb, reduce to medium-high heat then stir until the meat changes from red to light brown. Don’t try to brown the meat (it won't happen).
- Sauce – Add turmeric, ground ginger, garam marsala and kashmiri chilli, then stir through. Pour in the stock (the liquid should just barely cover the meat). Add cardamom pod sachet and cinnamon sticks, then stir. Bring to a simmer, cover with a lid then transfer to the oven.
- Slow cook – Cook for 1 1/2 hours. Stir in Cashew Puree, put the lid back on then return to the oven for another 30 minutes. The sauce should have thickened to a creamy consistency and lamb should be tender end to pull apart with forks with no effort. (Note 6)
- Creamy sauce – Place the pot on a low heat. Add the sugar, salt, coconut cream and cream, then stir. Simmer for 2 minutes, then you’re done!
- Serve over basmati rice with a sprinkle of cashew nuts and coriander, if desired. Naan for dunking highly recommended!
Notes
1. Ghee – A type of clarified butter used in Indian cooking, tastes like butter on steroids! Fairly readily available these days in the Indian section of large grocery stores, Indian and Asian shops. Substitute with unsalted butter, or coconut oil (unrefined/virgin which has lovely coconut flavour).
2. Lamb shoulder is the best because it becomes meltingly tender with hours of slow cooking to break down the tough fibres. No other cut of lamb will produce the same results (see Ingredients section for commentary). Cut large cubes else they will cook too quickly, before the sauce has had sufficient time to develop flavour. PS I know 800g/1.6 lb lamb sounds like a lot for 4 servings, but it shrinks a lot!
Other meat – Beef chuck or boneless ribs, or pork shoulder, follow recipe as written, though note that korma is most commonly made with lamb.
3. Garam masala is a spice mix used in Indian cooking that is easily found these days in the spice aisle of large grocery stores. Think of it as the better curry powder! If you can’t find it, substitute with an Indian curry powder.
4. Kashmiri is a spicy, smoky Indian chilli powder sold at Indian grocery stores and some speciality stores. Substitute with 3/4 teaspoon smoked paprika plus 1/4 teaspoon cayenne pepper.
5. Cardamom – Bundle up and tie to hold the cardamom pods in a bag. Otherwise, just put the loose pods in the curry and pick them out when eating (this really doesn’t bother me, but I know someone people don’t like it!).
6. Avoid low fat! If you go down the low-fat path, you will find that the sauce lacks the creamy mouthfeel and Korma-coconut-flavour. I really recommend sticking to full fat!
7. Sauce thickness – If the sauce is not thick enough, just reduce on the stove before adding the cream and coconut cream. If the lamb is not tender enough, cover and return to the oven in 10 minute increments.
8. Slow cooker, pressure cooker, instant pot method – Need to alter recipe else the sauce lacks flavour because the meat is not browned off and you don’t get surface caramelisation like you do in the oven. Here’s how to do it:
Reduce chicken stock/broth by 1 cup
Increase coconut cream and cream to 2/3 cup each, and increase salt by 1/4 tsp.
Puree cashews with 1/3 cup chicken stock instead of water
Start on stove or sauté function of instant pot/slow cooker.
Melt all the ghee OR 1 tbsp plain oil on high heat then brown the surface of the lamb in batches (but still raw inside). Remove. (If you used oil, add butter now).
Cook down the onion puree per recipe then follow recipe as written (returning browned lamb into pot) up to step 6.
Add cashew puree and coconut cream (but not regular cream), bring to simmer. Transfer everything into slow cooker/IP (scrape out pot well!).
Cook times – Slow cooker (LOW 8 hrs, HIGH 3 hrs), pressure cooker/IP HIGH 40 min.
Stir in regular cream. Simmer with lid off if needed to thicken sauce (shouldn’t need, but sometimes lamb drops more juices than expected). Serve!
Storage – Leftovers will keep for 3 days, though I always feel the spice flavours start fading!
Nutrition per serving, assuming 4 servings. Does not include rice or naan.
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