Lamb Korma, a delightful dish steeped in the rich culinary heritage of the Indian subcontinent, is a testament to the art of slow cooking and the harmonious blending of spices.

Originating from the Mughlai cuisine of North India, this recipe boasts a complexity of flavors that has made it a beloved favorite across the globe. While it may seem intimidating at first glance, fear not, for I am here to guide you through the process step by step.

This dish is a symphony of tender lamb chunks simmered in a velvety sauce infused with aromatic spices, creamy yogurt, and the subtle warmth of ginger and garlic. Its complexity lies not only in its ingredients but also in the method of preparation, where patience and attention to detail are rewarded with a truly exquisite culinary experience.

Despite its rich history and complex flavors, Lamb Korma is surprisingly simple to prepare, making it an ideal choice for both novice and seasoned cooks alike.

Expert Tip: Experiment with different variations of spices and herbs, such as adding cardamom, cinnamon, or nutmeg, to customize the flavor profile of your Lamb Korma.

Ingredients

Lamb Boneless: This protein-rich ingredient provides the hearty base for the dish, offering succulent bites of meat that absorb the flavors of the spices and yogurt.

Oil: Used for sautéing the onions and cooking the lamb, oil adds richness and helps in achieving a beautiful golden brown color on the meat.

Onions: Finely chopped onions contribute a sweet depth of flavor and texture to the dish, enhancing its overall taste and aroma.

Garlic: Minced garlic adds a pungent kick and aromatic complexity to the dish, complementing the other spices and ingredients.

Ginger Paste: With its warm and peppery notes, ginger paste adds vibrancy and depth to the flavor profile of the Lamb Korma.

Spices: These essential spices not only season the dish but also lend it its characteristic aroma and taste, creating a harmonious balance of flavors.

Yoghurt: The creamy richness of yogurt not only tenderizes the lamb but also adds a subtle tanginess to the sauce, balancing the spices and enhancing the overall creaminess of the dish.

Coriander (Garnish): Fresh coriander leaves add a burst of freshness and color to the finished dish, elevating its visual appeal and aroma.

Expert Tip: To achieve a creamy texture, use full-fat yogurt in the recipe. Greek yogurt or hung curd can also be used for a thicker consistency.

Serving Suggestions

Pairing Lamb Korma with the right accompaniments can elevate your dining experience to new heights. Here are some serving suggestions to complement the rich flavors of this dish:

• Steamed Basmati Rice: The fluffy texture and subtle aroma of basmati rice provide the perfect canvas for soaking up the luxurious sauce of the Lamb Korma. Serve a generous portion of steamed basmati rice alongside the dish to complete your meal.
• Naan Bread: Freshly baked naan bread, with its soft and pillowy texture, is an excellent choice for mopping up the savory sauce of the Lamb Korma. Tear off a piece of warm naan and savor its buttery goodness with each bite of tender lamb.
• Cucumber Raita: Cool and refreshing cucumber raita is the ideal accompaniment to balance the bold flavors of the Lamb Korma. Made with yogurt, cucumber, and a hint of spices, this side dish adds a creamy contrast and a touch of tanginess to your meal.
• Sliced Fresh Vegetables: A platter of sliced fresh vegetables, such as cucumbers, carrots, and bell peppers, provides a crisp and crunchy contrast to the rich and hearty Lamb Korma. Dip the vegetables in a tangy yogurt-based sauce for a refreshing palate cleanser between bites.
• Mango Chutney: Sweet and tangy mango chutney adds a burst of tropical flavor to your Lamb Korma experience. Serve a dollop of mango chutney on the side to tantalize your taste buds with its fruity goodness.
• Indian Pickles: Spicy and tangy Indian pickles, such as lime pickle or mango pickle, offer a punch of flavor that complements the rich and aromatic spices of the Lamb Korma. Add a few spoonfuls of pickles to your plate for an extra kick of heat and tanginess.
• Fresh Lemon Wedges: A squeeze of fresh lemon juice adds a bright and citrusy note to the Lamb Korma, enhancing its flavors and refreshing your palate. Serve lemon wedges on the side for diners to customize their dish according to their taste preferences.

With these serving suggestions, you can create a memorable dining experience centered around the exquisite flavors of Lamb Korma. Experiment with different combinations to find your perfect pairing and enjoy a culinary adventure that celebrates the rich tapestry of Indian cuisine.

Expert Tip: For extra flavor, marinate the lamb chunks in yogurt and a blend of spices for a few hours or overnight before cooking.

Frequently Asked Questions

How spicy is Lamb Korma?

Lamb Korma typically has a mild to moderate level of spiciness, depending on your preference and the amount of chili powder used. You can adjust the level of heat by reducing or increasing the amount of chili powder in the recipe to suit your taste.

Can I use a different type of meat instead of lamb?

Yes, you can substitute lamb with other meats such as chicken, beef, or even paneer (Indian cottage cheese) to make variations of this dish. Adjust the cooking time accordingly based on the type of meat you choose.

Can I make Lamb Korma ahead of time?

Yes, Lamb Korma is a great dish to make ahead of time as its flavors tend to deepen and develop over time. You can prepare it a day in advance and refrigerate it. Simply reheat it gently on the stovetop or in the microwave before serving.

How do I store leftovers?

Store any leftover Lamb Korma in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently on the stovetop or in the microwave until warmed through before serving. You may need to add a splash of water to loosen the sauce if it thickens upon refrigeration.

Can I freeze Lamb Korma?

Yes, Lamb Korma freezes well. Transfer cooled leftovers to freezer-safe containers or zip-top bags, leaving some room for expansion, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop or in the microwave until heated through.

Check Out These Other Recipes

Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.

• Chicken Korma
• Butter Lamb Curry
• Lamb Chops Curry
• Lamb Curry
• Lamb Karahi

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!

Lamb Korma

by Nabeela Kauser

Discover the savoury delight of lamb korma, an exquisite dish with roots in the rich culinary traditions of South Asia. Dive into this immersive cooking journey and master the art of creating this complexly flavoured dish.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Dinner, Main Course

Cuisine Indian, Pakistani

Servings 4

Calories 483 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 500 g Lamb Boneless, cut into chunks
• ▢ 2 tbsp Oil
• ▢ 2 Onions Finely chopped
• ▢ 4 cloves Garlic Minced
• ▢ 2 tsp Ginger Paste
• ▢ 1 tsp Salt
• ▢ 1 tsp Chilli Powder
• ▢ 1 tsp Turmeric Powder
• ▢ 2 tsp Coriander Powder
• ▢ 2 tsp Cumin Powder
• ▢ 200 g Yoghurt
• ▢ 200 ml Water
• ▢ Coriander Garnish

Instructions

• In a large pan or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they turn golden brown. 
• Add the minced garlic and ginger paste to the pan. Cook for an additional 2 minutes, stirring continuously.
• Add the lamb cubes to the pan and cook until they are browned on all sides. This will take about 5-7 minutes.
• In a small bowl, combine the ground coriander, cumin, turmeric powder, and chili powder. Mix well.
• Sprinkle the spice mixture over the lamb cubes and stir until the meat is coated evenly.
• Reduce the heat to low and add the plain yogurt to the pan. Stir well to incorporate the yogurt into the mixture.
• Pour in the water and season with salt to taste. Give it a good stir, cover the pan, and let the lamb simmer on low heat for about 1 hour or until it becomes tender. Stir occasionally to prevent sticking.
• Once the lamb is cooked and tender, remove the lid and cook for an additional 10-15 minutes to allow the sauce to thicken.
• Remove the pan from heat and let it rest for a few minutes. Garnish with fresh coriander leaves.
• Serve the Lamb Korma hot with steamed basmati rice or naan bread.

Notes

You can adjust the spice level by increasing or reducing the amount of chili powder.

If you prefer a creamier texture, you can add a tablespoon of heavy cream or coconut milk towards the end of cooking.

Lamb Korma is even more flavourful when prepared a day in advance and reheated before serving.

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 483kcalCarbohydrates: 10gProtein: 24gFat: 38gSaturated Fat: 14gTrans Fat: 0.03gCholesterol: 98mgSodium: 695mgPotassium: 500mgFibre: 2gSugar: 5gVitamin A: 212IUVitamin C: 6mgVitamin D: 0.2µgCalcium: 119mgIron: 3mg

Keyword Curry, Food, Indian Food, Lamb, Meat, Recipe

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