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Lamb Korma

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
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
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. 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.