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Authentic Lamb Korma Curry Recipe | Rich & Creamy

Creamy Lamb Korma Curry

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 4

Ingredients
  

  • 1.5 lb Lamb shoulder Boneless and cubed
  • 0.5 cup Plain yogurt Full fat preferred
  • 1 cup Coconut milk Canned, full fat
  • 1 large Onion Finely chopped
  • 1 tbsp Garlic paste
  • 1 tbsp Ginger paste
  • 1 tbsp Garam masala
  • 1 tsp Coriander powder
  • 0.5 tsp Turmeric powder
  • 0.25 cup Almond meal Or finely ground cashews
  • 2 tbsp Vegetable oil Can substitute with ghee
  • 0.25 cup Fresh cilantro Chopped, for garnish

Instructions
 

  • Marinate the cubed lamb in plain yogurt, garlic paste, ginger paste, and a generous pinch of salt for at least 30 minutes in the refrigerator.
  • Heat the vegetable oil or ghee in a large heavy-bottomed pot over medium heat. Add the chopped onions and saute until they turn golden brown, about 8 minutes.
  • Stir in the garam masala, coriander powder, and turmeric powder. Cook for 1 minute until the spices are fragrant.
  • Add the marinated lamb chunks to the pot. Cook until browned on all sides, approximately 5 to 7 minutes.
  • Pour in the coconut milk and stir in the almond meal. Mix well to combine all ingredients, scraping any browned bits from the bottom of the pot, and bring to a gentle simmer.
  • Cover the pot with a tight-fitting lid and reduce the heat to low. Let it cook for 1.5 to 2 hours, stirring occasionally, until the lamb is completely tender.
  • Remove from heat, garnish with fresh chopped cilantro, and serve hot alongside basmati rice or fresh naan.