Lamb Korma

There’s nothing quite like a rich and creamy Lamb Korma to warm your heart and soul. I remember the first time I tried this dish. It was at a little Indian restaurant tucked away in a corner of the city, where the aroma of spices wafted through the air, inviting me to step inside. The moment I took a bite of the Lamb Korma, I was transported to a world of flavors that danced on my palate. The tender chunks of lamb, soaked in a beautifully spiced yogurt sauce, made me realize that some recipes hold the power to evoke memories and emotions.

Preparing Lamb Korma at home has become one of my favorite culinary adventures. It’s not just about cooking; it’s about creating a feast that brings people together around the table. Each ingredient, from the fragrant cardamom to the creamy yogurt, plays a crucial role in crafting this delightful dish. When I cook it, the kitchen fills with a warm, inviting scent, making everyone curious about what’s bubbling away on the stovetop.

Whether it’s a chilly evening or a cozy family gathering, this Lamb Korma recipe is a guaranteed crowd-pleaser. The beauty of it lies in the layers of flavors that develop as the dish simmers, transforming simple ingredients into something extraordinary. It’s a dish that invites storytelling, laughter, and shared moments, creating memories just as rich as the recipe itself.

So, let’s roll up our sleeves and dive into this glorious recipe that’s sure to impress and satisfy your cravings for something hearty and flavorful!

FAQ

Conclusion

The beauty of Lamb Korma lies in its rich flavors and comforting aroma, making it a standout dish for any dinner table. I encourage you to try making it for your family and friends; I guarantee they’ll be impressed by your cooking skills and the delightful taste of this dish. So gather your ingredients, roll up your sleeves, and enjoy the process of creating a meal that is sure to warm hearts and satisfy cravings!

Lamb Korma

The ultimate comfort food, Lamb Korma is a creamy and aromatic dish that's perfect for any occasion. With tender pieces of lamb simmered in a rich sauce and perfectly balanced spices, it's an easy weeknight dinner that will impress your family and friends. Make it tonight!

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Prep Time 5 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Indian

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 pounds lamb cubed, shoulder or legs preferred
• 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 bay leaves
• 1 teaspoon coriander
• 5 whole cardamom pods bruised
• 1 small cinnamon stick
• 5 cloves garlic sliced
• 1 1/2 tablespoons shredded coconut

Equipment

• Large Pot
• Saucepan
• Blender
• Wooden Spoon
• Chef's Knife
• Mixing Bowl

Method

 

1. 1. Combine the lamb meat with the spices and yogurt and mix well. Allow to marinate for at least 10 minutes or up to 24 hours.
   2. Blend the cashews with one cup of boiling water to create a paste. Blend the onion with 3 tablespoons of water to create an onion paste and blend the ginger with 3 tablespoons of water to create a ginger paste.
   3. Heat the butter in a pot over medium heat and add cardamom, coriander, bay leaves, and cinnamon. Cook for 1-2 minutes, add the onion paste, and cook for two more minutes. Add garlic and ginger paste and cook for one more minute.
   4. Remove the cinnamon stick and blend the rest of the ingredients from the pot into a thick paste. Place back into the pot along with the cinnamon, followed by the marinated lamb.
   5. Cook for a couple of minutes, then add the shredded coconut, mix, and add cashew paste with the remaining cup of water.
   6. Bring to a simmer, adjust the heat to low, and cook for 60 minutes, occasionally stirring, or until the lamb becomes tender.

Notes

• Instant Pot method: Set the pot to Sauté mode. Melt butter and cook the spices with the onion and garlic-ginger paste for several minutes. Add the marinated lamb, coconut, cashew paste, and water. Lock the lid and pressure cook for 20 minutes, then release the pressure naturally for 10 minutes. Quick release the remaining pressure.
• Slow cooker method: Cook the spices and both pastes in a skillet on the stove. Add the paste mixture, lamb, coconut, cashew paste, and water to the slow cooker. Cook on high for 4 hours or low for 6 hours.
• Leftovers: Keep in the fridge for up to 4 days or in the freezer for up to 3 months.

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.