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Easy Lamb Korma

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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.

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

  1. Heat oil or ghee in a large pot over medium heat.
  2. Add the chopped onion and sauté until soft and lightly golden.
  3. Stir in the garlic and ginger, cooking for about 1 minute until fragrant.
  4. Add cumin, coriander, turmeric, chili powder, and salt. Cook for 30 seconds to toast the spices.
  5. Add the lamb pieces and cook until browned on all sides.
  6. Lower the heat and stir in the yogurt, mixing well to coat the meat.
  7. Add the ground almonds, coconut milk or cream, and water or broth. Stir thoroughly.
  8. Cover and simmer on low heat for 65 to 75 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened.
  9. Sprinkle in the garam masala during the last 5 minutes of cooking.
  10. 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

Find it online: https://thefamilycooking.com/easy-lamb-korma/