Lamb korma is one of those dishes that feels special enough for a dinner party but is simple enough to make at home. Tender pieces of lamb are slowly simmered in a rich, creamy sauce made with yogurt, onions, and aromatic spices. The result is a comforting curry with deep flavour, a silky texture, and just the right amount of warmth without being overly spicy.
What makes lamb korma so popular is its balance. The spices add complexity without overwhelming the dish, while the yogurt and cream create a smooth, luxurious sauce that pairs perfectly with fluffy rice or warm naan. If you’re looking for a restaurant-quality curry that delivers big flavour, this lamb korma recipe is a great choice.
Prep & Cook Time
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Servings: 6
Ingredients
- 2 lbs (900g) lamb shoulder or leg, cut into 1½-inch cubes
- 2 tablespoons vegetable oil or ghee
- 2 large yellow onions, thinly sliced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 cup (240g) plain full-fat Greek yogurt
- ½ cup (120ml) heavy cream
- 1 tablespoon tomato paste
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 1 teaspoon paprika
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1½ cups (360ml) beef or chicken broth
- ¼ cup (35g) sliced almonds or cashews
- 2 tablespoons chopped fresh cilantro, for garnish
Step-by-Step Instructions
1. Brown the Lamb
Heat the oil or ghee in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the lamb pieces in batches and brown them on all sides. Don’t overcrowd the pot or the meat will steam instead of sear. Transfer the browned lamb to a plate.
2. Cook the Onions and Aromatics
Reduce the heat to medium. Add the sliced onions and cook for 10–12 minutes until golden brown and soft. Stir in the garlic and ginger and cook for another minute until fragrant. Add the coriander, cumin, turmeric, paprika, cardamom, cinnamon, salt, and pepper. Stir for 30 seconds to bloom the spices.
3. Build the Sauce
Mix in the tomato paste and cook for 1 minute. Lower the heat and gradually stir in the yogurt to prevent curdling. Once smooth, add the broth and stir well. The sauce should look creamy and lightly thickened.
4. Simmer Until Tender
Return the lamb and any collected juices to the pot. Bring the mixture to a gentle simmer, cover, and cook for about 60–75 minutes. Stir occasionally. The lamb is ready when it becomes fork-tender and the sauce has thickened.
5. Finish and Serve
Stir in the heavy cream and sliced almonds or cashews. Simmer uncovered for 5 minutes. Taste and adjust seasoning if needed. Garnish with fresh cilantro and serve hot with basmati rice, naan, or both.
Pro Tips & Variations
- Choose the right cut: Lamb shoulder produces the most tender and flavorful results because it becomes wonderfully soft during slow cooking.
- Toast the nuts first: Lightly toasting almonds or cashews adds extra depth and a richer nutty flavor to the korma sauce.
- Control the richness: For a lighter version, replace the heavy cream with additional yogurt added at the end of cooking.
- Make it ahead: Lamb korma often tastes even better the next day after the spices have had time to develop and blend together.
Serving Suggestions
Lamb korma pairs beautifully with steamed basmati rice, garlic naan, or buttery paratha. For a complete meal, serve it alongside cucumber raita, a fresh tomato and onion salad, or roasted vegetables. The creamy sauce also works well with saffron rice when you’re preparing a meal for guests.
Storage & Reheating
Store leftover lamb korma in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months. Reheat gently on the stovetop over low heat, adding a splash of broth or water if the sauce becomes too thick. Avoid boiling during reheating to keep the sauce smooth and creamy.
This homemade lamb korma delivers tender meat, warm spices, and a rich sauce that tastes like it came from your favorite Indian restaurant. It’s a reliable recipe that works for weeknight dinners, family gatherings, and special occasions alike.
