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Lamb Korma

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
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Dinner, Main Course
Cuisine Indian, Pakistani
Servings 4
Calories 483 kcal

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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