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Lamb korma served in a bowl
Creamy and rich Indian lamb korma

Creamy Indian Lamb Korma

Author: Flavelo
Recipes Main Courses
Korma was a dish of the Mughal emperors: rich, mild, and creamy. Unlike fiery curries, the depth of flavor here comes from yogurt marination, slowly caramelized onions, and the thickening power of ground nuts (almonds or cashews). A truly indulgent festive dish.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 2 hrs
🍽️ Servings 6 servings
🔥 Calories 720 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Heavy-bottomed pot
  • Immersion blender (for onion paste)

Allergen Information

⚠️ Milk
⚠️ Tree Nut (Almond)

Instructions

1 ✓

Marinate the lamb with yogurt, garlic, ginger, and powdered spices (except garam masala). Refrigerate for at least 1 hour (preferably overnight).

Tip: Yogurt enzymes pre-digest the meat, making it tender.
2 ✓

Fry the sliced onions in ghee until dark golden brown (almost crispy). Remove, drain, and blend into a smooth paste with a little water.

Tip: This 'brown onion paste' provides the signature sweet, thick base of Korma.
3 ✓

In the remaining fat, sauté whole spices (cinnamon, cardamom) for 30 seconds.

Tip: Whole spices flavor the oil.
4 ✓

Add the marinated meat (with marinade) and the onion paste. Sauté, stirring, for 5-10 minutes until yogurt liquid evaporates and oil separates.

Tip: You must 'cook out' the yogurt to prevent a sour taste.
5 ✓

Add enough water to just cover. Simmer covered on low heat for 1-1.5 hours until lamb is tender.

Tip: The age of the lamb determines cooking time.
6 ✓

Stir in ground almonds and heavy cream. Sprinkle with garam masala. Simmer 5-10 more minutes until sauce thickens.

Tip: Almonds act as a thickener (starch and fat).

Recipe FAQ

The yogurt curdled.
Temper the yogurt (mix a little hot sauce into the cold yogurt) before adding, and cook on low heat.
The sauce is too thin.
Cook longer uncovered or add a little more ground almond.

Ingredients

  • 2 lbs Lamb Leg or Shoulder (cubed)
  • 3/4 cup Plain Yogurt
  • 1/2 cup Heavy Cream
  • 3 pcs Onions (sliced)
  • 4 cloves Garlic (crushed)
  • 1 tbsp Fresh Ginger (grated)
  • 1/2 cup Ground Almonds (Almond Flour) or Cashews
  • 2 tbsp Ghee (Clarified Butter) or Oil
  • 1 stick Cinnamon
  • 5 pods Cardamom (whole, slightly crushed)
  • 1 tsp Garam Masala
  • 1 tsp Ground Coriander
  • 1 tsp Salt
  • 1 tsp Turmeric