Why You’ll Love This Recipe
This recipe offers all the warmth and depth of traditional korma without complicated steps. The sauce is creamy and mildly spiced, making it approachable for all palates while still delivering authentic flavor.
The lamb becomes beautifully tender as it cooks, soaking up the fragrant spices. It pairs wonderfully with rice or flatbread, and leftovers taste even better the next day. Whether you’re new to cooking curries or already love them, this dish is reliable, flavorful, and impressive.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 pounds lamb shoulder or stew meat, cut into cubes
2 tablespoons oil or ghee
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 cup plain yogurt
1/2 cup coconut milk or heavy cream
1/4 cup ground almonds or almond flour
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon chili powder (adjust to taste)
1 teaspoon salt (or to taste)
1 cup water or broth
2 tablespoons chopped fresh cilantro for garnish
Directions
- Heat oil or ghee in a large pot over medium heat.
- Add the chopped onion and sauté until soft and lightly golden.
- Stir in the garlic and ginger, cooking for about 1 minute until fragrant.
- Add the cumin, coriander, turmeric, chili powder, and salt. Cook for 30 seconds to toast the spices.
- Add the lamb pieces and cook until browned on all sides.
- Lower the heat and stir in the yogurt, mixing well to coat the meat.
- Add the ground almonds, coconut milk or cream, and water or broth. Stir thoroughly.
- Cover and simmer on low heat for 60–75 minutes, or until the lamb is tender and the sauce has thickened. Stir occasionally.
- Sprinkle in the garam masala during the last 5 minutes of cooking.
- Garnish with chopped cilantro before serving.
Servings and timing
Servings: 4–6 servings
Preparation time: 15 minutes
Cooking time: 60–75 minutes
Total time: Approximately 75–90 minutes
Variations
Use chicken instead of lamb for a lighter version.
Add a few tablespoons of cashew paste for extra richness.
Include a pinch of saffron soaked in warm milk for a fragrant twist.
Make it spicier by increasing the chili powder or adding a chopped green chili.
Stir in a handful of golden raisins for subtle sweetness.
Storage/Reheating
Store leftover lamb korma in an airtight container in the refrigerator for up to 3 days. The flavors often deepen after resting.
To reheat, warm gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much. You can also reheat in the microwave in short intervals, stirring between each interval.
This dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
What cut of lamb is best for korma?
Lamb shoulder or stew meat works best because it becomes tender and flavorful during slow cooking.
Can I make this recipe in a slow cooker?
Yes, after browning the meat and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6–8 hours.
Is lamb korma spicy?
Korma is generally mild and creamy. You can adjust the spice level to suit your taste.
Can I use Greek yogurt?
Yes, Greek yogurt works well. If it’s very thick, you may add a small amount of water to loosen it slightly.
How do I prevent the yogurt from curdling?
Lower the heat before adding yogurt and stir continuously to incorporate it smoothly.
What can I serve with lamb korma?
It pairs beautifully with basmati rice, naan, roti, or even lightly seasoned quinoa.
Can I make it dairy-free?
Yes, use coconut yogurt and coconut milk instead of dairy products.
Why is my sauce too thin?
Simmer uncovered for a few extra minutes to reduce and thicken the sauce.
Can I prepare this ahead of time?
Yes, this dish tastes even better the next day as the flavors continue to develop.
Can I double the recipe?
Absolutely. Simply double the ingredients and use a larger pot to ensure even cooking.
Conclusion
Easy Lamb Korma is a comforting and flavorful curry that combines tender meat with a creamy, aromatic sauce. With simple ingredients and straightforward steps, it’s a dish that delivers impressive results without complexity. Whether served for a family meal or a gathering, this korma is sure to become a favorite in your recipe collection.
PrintEasy Lamb Korma
Easy Lamb Korma is a rich, creamy curry featuring tender lamb simmered in a gently spiced yogurt and almond sauce. Comforting and aromatic, this simplified version delivers classic flavor with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 90 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Halal
Ingredients
- 1 1/2 pounds lamb shoulder or stew meat, cut into cubes
- 2 tablespoons oil or ghee
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup plain yogurt
- 1/2 cup coconut milk or heavy cream
- 1/4 cup ground almonds or almond flour
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1 cup water or broth
- 2 tablespoons chopped fresh cilantro for garnish
Instructions
- Heat oil or ghee in a large pot over medium heat.
- Add the chopped onion and sauté until soft and lightly golden.
- Stir in the garlic and ginger, cooking for about 1 minute until fragrant.
- Add cumin, coriander, turmeric, chili powder, and salt. Cook for 30 seconds to toast the spices.
- Add the lamb pieces and cook until browned on all sides.
- Lower the heat and stir in the yogurt, mixing well to coat the meat.
- Add the ground almonds, coconut milk or cream, and water or broth. Stir thoroughly.
- Cover and simmer on low heat for 65 to 75 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened.
- Sprinkle in the garam masala during the last 5 minutes of cooking.
- Garnish with chopped cilantro before serving.
Notes
- Lower the heat before adding yogurt to prevent curdling and stir continuously.
- Simmer uncovered for a few extra minutes if the sauce needs thickening.
- Store in the refrigerator for up to 3 days or freeze for up to 2 months.
- This curry tastes even better the next day as the flavors develop.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 36 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 125 mg
