Name: Lamb Korma
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Indian
Ingredients: 1 1/2 pounds lamb, cubed; 1 cup plain yogurt; 1 teaspoon cinnamon; 1 teaspoon paprika; 1 teaspoon ground ginger; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon chili pepper; 1/2 teaspoon turmeric; 1/2 cup cashews; 1 small onion, thinly sliced; 1-inch ginger, sliced; 2 1/3 cups warm water, divided; 2 tablespoons butter or ghee; 2 bay leaves; 1 teaspoon coriander; 5 whole cardamom pods, bruised; 1 small cinnamon stick; 5 cloves garlic, sliced; 1 1/2 tablespoons shredded coconut

Lamb Korma

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Lamb Korma is a rich and creamy Indian curry made with tender lamb, aromatic spices, and a luxurious sauce featuring coconut, cashews, and ghee. This indulgent dish is perfect for special occasions or as a comforting dinner. Paired with basmati rice or naan, Lamb Korma offers a delightful balance of spicy, savory, and creamy flavors, making it a standout meal that’s sure to impress.

Author: Linda
Prep Time: 15 minutes (plus marinating time)
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: Serves 4-6
Category: Main Course, Dinner
Method: Stovetop
Cuisine: Indian
Diet: Gluten Free

Ingredients

1 1/2 pounds lamb, cubed

1 cup plain yogurt

1 teaspoon cinnamon

1 teaspoon paprika

1 teaspoon ground ginger

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon chili pepper

1/2 teaspoon turmeric

For the sauce:

1/2 cup cashews

1 small onion, thinly sliced

1-inch ginger, sliced

2 1/3 cups warm water, divided

2 tablespoons butter or ghee

2 bay leaves

1 teaspoon coriander

5 whole cardamom pods, bruised

1 small cinnamon stick

5 cloves garlic, sliced

1 1/2 tablespoons shredded coconut

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Instructions

Marinate the Lamb: Combine cubed lamb with yogurt, cinnamon, paprika, ground ginger, salt, pepper, chili pepper, and turmeric. Coat well, then marinate for at least 30 minutes (or overnight).
Prepare the Sauce: Soak cashews in 1/3 cup warm water for 10 minutes. Blend cashews with soaking water into a smooth paste.
Cook the Aromatics: Heat butter or ghee in a large pot. Add sliced onions and cook for 5-7 minutes until golden.
Add Spices: Stir in ginger, bay leaves, coriander, bruised cardamom pods, cinnamon stick, and garlic. Sauté for 2-3 minutes to release the flavors.
Cook the Lamb: Add marinated lamb to the pot and brown for 5-7 minutes.
Add Cashew Paste: Stir in cashew paste and 2 cups warm water. Bring to a simmer, cover, and cook for 45 minutes to 1 hour, until lamb is tender.
Add Shredded Coconut: Stir in shredded coconut and simmer for an additional 5 minutes to incorporate flavors.
Serve: Serve Lamb Korma hot with basmati rice, naan, or flatbread.

Notes

Vegetarian Version: Swap lamb with paneer or vegetables like cauliflower or peas.

Spicy Version: Add extra chili pepper or cayenne for more heat.

Nuts: Use almonds if cashews aren’t available for a different flavor.

Find it online: https://familydinnercooking.com/lamb-korma/