Lamb Korma Curry Recipe

 


Lamb Korma Curry Recipe – A Royal Feast of Flavors

Lamb Korma Curry is a classic dish that embodies the rich culinary heritage of South Asia. Known for its creamy texture, aromatic spices, and tender pieces of lamb, this dish has been a staple in royal kitchens for centuries. Whether you’re preparing it for a festive celebration or simply want to treat yourself to a luxurious homemade curry, this recipe will guide you step by step to achieve that perfect balance of flavor and aroma.

A Brief History of Korma

The word korma originates from the Urdu word qorma, which means “to braise” or “to cook gently.” This cooking method became prominent during the Mughal Empire, where chefs prepared tender meats simmered in yogurt, cream, and a delicate blend of spices. Unlike fiery curries, korma focuses on richness and subtlety, allowing the natural flavors of the meat and spices to shine.

Lamb korma, in particular, has remained a favorite across generations. The combination of succulent lamb with creamy, nut-based sauces creates a dish that is both hearty and elegant. Each spoonful delivers layers of taste, from the warmth of cardamom to the sweetness of caramelized onions.

Ingredients

For the Lamb Marinade:

  • 1 kg lamb (bone-in pieces preferred for extra flavor)

  • 1 cup thick yogurt

  • 1 tablespoon ginger paste

  • 1 tablespoon garlic paste

  • 1 teaspoon turmeric powder

  • 1 teaspoon red chili powder (adjust to taste)

  • Salt to taste

For the Korma Sauce:

  • 3 tablespoons ghee or oil

  • 2 large onions, thinly sliced

  • 1 tablespoon ginger paste

  • 1 tablespoon garlic paste

  • 2–3 green cardamom pods

  • 1–2 bay leaves

  • 1 cinnamon stick

  • 4–5 cloves

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 1 teaspoon garam masala

  • 1 teaspoon Kashmiri chili powder (for color and mild heat)

  • 1/2 cup ground almonds or cashews (for creaminess)

  • 1 cup coconut milk or fresh cream

  • 1/2 cup water or lamb stock

  • Fresh coriander leaves for garnish

Step 1: Marinating the Lamb

The secret to tender, flavorful lamb lies in marination. Begin by washing the lamb pieces thoroughly and patting them dry. In a large bowl, mix yogurt with ginger and garlic paste, turmeric, chili powder, and salt. Add the lamb and coat each piece generously with the marinade. Cover the bowl and let it rest in the refrigerator for at least 3–4 hours, or overnight for best results.

This marination not only infuses the meat with spices but also helps tenderize it, thanks to the natural acidity of the yogurt.

Step 2: Preparing the Base

Heat ghee or oil in a deep, heavy-bottomed pot over medium heat. Add the sliced onions and cook slowly, stirring frequently, until they turn deep golden brown. This process can take around 10–15 minutes, but it’s crucial for achieving that signature korma sweetness and color. Once the onions are caramelized, remove half of them and set aside for garnishing.

Add ginger and garlic paste to the remaining onions in the pot. Sauté for a minute until the raw aroma disappears. Then add the whole spices—cardamom, bay leaves, cinnamon stick, and cloves—and stir until fragrant. This step releases the essential oils from the spices, giving the curry its distinct aroma.

Step 3: Cooking the Lamb

Add the marinated lamb to the pot and sear the pieces on all sides. This helps to lock in the juices and builds the base flavor of the curry. Continue to cook for 8–10 minutes, allowing the spices and yogurt to coat the meat thoroughly.

Next, sprinkle in the ground coriander, cumin, garam masala, and Kashmiri chili powder. Stir well so that the lamb is evenly covered with the spice mixture. Pour in half a cup of water or lamb stock to keep the mixture moist, cover the pot, and let the lamb simmer on low heat for 30–40 minutes. Stir occasionally to prevent sticking.

If you’re using a pressure cooker, you can cook the lamb for about 15–20 minutes under pressure until it becomes tender.

Step 4: Creating the Creamy Sauce

Once the lamb is nearly cooked, add the ground almonds or cashews to the pot. This nut paste thickens the curry and gives it a velvety texture. Stir well to combine, then pour in the coconut milk or fresh cream. Simmer the curry uncovered for another 10–15 minutes, allowing the flavors to meld together.

You’ll notice the sauce gradually turning creamy and rich, coating the lamb beautifully. Taste and adjust the seasoning with salt and a pinch more garam masala if desired.

Step 5: Final Touches

Before serving, remove the bay leaves, cinnamon stick, and cardamom pods to avoid any surprises while eating. Sprinkle the reserved caramelized onions on top of the curry and garnish with fresh coriander leaves. The deep golden onions add sweetness, while the fresh herbs bring a burst of color and freshness.

Serving Suggestions

Lamb Korma Curry pairs wonderfully with a variety of sides. Traditionally, it is served with warm naan bread or flaky parathas, perfect for scooping up the rich sauce. Steamed basmati rice or saffron rice is also an excellent accompaniment, allowing the curry flavors to shine.

For a complete meal, you can serve it with a cucumber raita or a simple salad to balance the richness of the curry. A squeeze of lemon juice just before serving adds a refreshing tang that cuts through the creaminess.

Tips for Perfect Lamb Korma

  • Choose the right cut of meat: Bone-in lamb pieces provide more flavor and tenderness compared to boneless cuts.

  • Cook low and slow: Korma is not a dish to rush. Slow cooking allows the meat to absorb all the spices and become tender.

  • Caramelize onions properly: This is the foundation of korma’s flavor. Don’t rush the browning process.

  • Adjust spice levels: Korma is typically mild, but you can increase or decrease the chili powder to suit your taste.

  • Rest before serving: Letting the curry rest for 10–15 minutes before serving helps the flavors settle and deepen.

Why This Dish Stands Out

Lamb Korma Curry is more than just a meal—it’s a culinary experience. Every ingredient plays a role in building depth and balance. The creamy sauce embraces the lamb, while the blend of warm spices creates a symphony of aromas that fill your kitchen. It’s a dish that brings people together, whether for family dinners, special occasions, or a cozy night in.

Its versatility is another reason why it’s loved worldwide. You can adjust the level of creaminess, choose between almonds or cashews, or even add a touch of saffron for an extra royal touch. No matter how you customize it, the result is always comforting and indulgent.

Conclusion

Lamb Korma Curry stands as a timeless classic that celebrates rich flavors and traditional cooking techniques. By following this recipe, you can bring a piece of royal heritage to your own table. The soft, tender lamb combined with the velvety sauce makes every bite unforgettable.

Whether you serve it with rice, naan, or paratha, one thing is certain: this Lamb Korma Curry will leave everyone asking for seconds.

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