Lamb korma is a classic North Indian curry, known for its signature richness and tender pieces of lamb mixed into a creamy, mildly spiced sauce. Traditionally it’s made with a mix of yogurt and cream, along with a selection of spices such as cardamom, cumin, coriander, and cloves.
Make sure you only add the heavy cream at the end of the cooking process to stop the sauce from curdling. If needed, you can add a squeeze of fresh lemon juice to brighten the flavors once you’ve tasted the sauce, or add a touch of rose water for an intense fragrance.
Spices and Aromatics
The base spices for a lamb korma feature a selection of cumin, coriander, cardamom and cloves, but the mix can be varied according to your taste preferences. In the recipe above we’ve included a touch of chili pepper, to bring a subtle kick of spice to the dish, but it’s a curry better known for its aromatic and creamy properties, rather than its heat.
For the aromatics, sauté the onions, garlic, and ginger first until golden, to create the most flavorful base for the curry. Some chefs will even add ground nuts, such as cashews or almonds, for extra creaminess.
Cooking Lamb Until Tender
For a classic Indian lamb korma, cook this curry low and slow for melt-in-your-mouth meat. The lamb should be cooked very gently to keep the meat tender. You can add a step to this recipe to marinate the lamb first for two hours ahead of cooking to ensure it stays really tender.
Use either a Dutch oven or a slow-cooker, to tightly control the cooking temperature so the lamb doesn’t overcook in the sauce and become tough. Add additional liquid during the cooking process if you notice the sauce is becoming too dry.
Serving Suggestions
Lamb korma is at its best when served with a steaming bowl of rice or warm naan. Garnish with a selection of toasted nuts or cilantro, for added freshness.
Leftover lamb can be used in a variety of ways and pairs well with a number of classic roast dinner sides, such as roast potatoes and carrots. For a dish similar to a lamb korma, try making a hearty lamb stew, that’s delicious and comforting in the colder months.
