lamb korma

This lamb korma made with cashew nuts and aromatic spices is a delicious dinner recipe. The entire family is going to love this, guaranteed!

Lamb Korma

1.5 kg (3lbs) boneless lamb stew meat (cubed)

yogurt

tbsp Garam Masala

cinnamon

paprika

cardamom

salt

½ tsp pepper

tsp ginger (crushed)

garlic

cashew nuts (soaked in 2 cups boiling water)

tbsp ghee/butter

onions (finely chopped)

½ tsp ground cardamom

turmeric

stock/water

Combine the lamb with all the marinade ingredients and mix well. Cover and allow to marinate for at least an hour or overnight in the fridge.

To make the curry, soak the cashews in boiling water for 10 minutes then blend until smooth.

In a large pot, heat the ghee/butter and add the onions. Cook until the onions are soft and translucent then add the garlic, ginger and spices. Cook for a minute or two until the pot is dry and the mixture is aromatic.

Add the lamb and all its marinade, stock/water, cashew paste and a pinch of sugar. Bring to a simmer then reduce the heat, cover and simmer for 1-2 hour until the lamb is tender and the sauce has reduced. Stir the sauce every 20-30 minutes and top up with more stock or water if the sauce is getting too thick.

Season with salt, pepper and a squeeze of lemon then serve with your choice of side dishes.

In this easy Instant Pot recipe for Creamy Lamb Korma, an Indian restaurant delicacy, cubed lamb meat is cooked in a creamy coconut sauce, seasoned with toasted spices and pressure cooked to a melt-in-the-mouth perfection.

Creamy Lamb Korma In Instant Pot Pressure Cooker

lb. lamb leg steak

olive oil

onion (finely chopped (about 1 cup))

ginger (minced or grated (1 inch ginger))

garlic (minced (5-6 cloves

tomato paste

coconut milk (or plain yogurt)

water (added in two steps)

salt (adjust

garam masala (adjust

turmeric powder

cayenne pepper ((skip

cardamom powder (fresh is ideal (2-3 green pods))

cilantro (chopped for garnish)

lime juice

Creamy Lamb Korma in Instant Pot Pressure Cooker

Saute Aromatics

Turn on Instant Pot in SAUTE mode. Wait 30 seconds. Add oil, chopped onions and ginger-garlic paste and saute for 3 minutes, until the onions become tender.  Add a pinch of salt at this stage to speed up the sweating of the onions. 

Add Tomato Pasta and Spices

Add tomato paste with 1/4 cup of water. This deglazes the pot as well as helps blend the tomato paste. Add all spices and stir well.

Add coconut milk, lamb and water

Add coconut milk, remaining water and lamb cubes. Stir well.

Pressure cook

Lock the lid in place and set Manual or Pressure Cook for 20 minutes on sealing mode. Let the pressure release naturally for 10 minutes at least, and then follow the quick release instructions. If not in a rush, let it release naturally. 

Finish and Garnish

Add chopped cilantro and ground cardamom. (Pic 6) You can add a few drops of fresh lime juice before serving, but this is totally an optional step.

For stove-top recipe, details and tips, visit: https://spicecravings.com/lamb-korma-instant-pot-pressure-cooker

Lamb Korma is an Indian Mughlai dish where Lamb stew meat is braised in a cream based sauce and bold Indian spices and simmered for hours to reach the perfect tenderness and flavor. 

The word Korma or Kurma draws it's origin from the Persian word Kormah, which literally means "braise". I make this Korma with coconut milk, in my electric pressure cooker, Instant Pot. The result is to die for and you'll never guess how easy this was!

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Lamb Korma -  Instant Pot / Pressure Cooker

Easy lamb korma made with yogurt, whole spices and spice powders. This is a slow cooked Indian lamb korma curry that turns out delicious &amp; the best with soft tender &amp; succulent chunks of meat. Serve this with naan, roti, paratha or plain rice basmati.

Lamb Korma | Mutton Korma

mutton (or lamb)

yogurt ((thick curd))

ginger garlic paste (fresh)

salt ((adjust

red chili powder ((use as needed))

coriander powder ((ground coriander))

turmeric ((haldi)(optional))

green chili (paste

((laung))

cinnamon piece ((dalchini, refer notes))

green cardamoms ((elaichi))

black cardamoms ((badi elaichi))

pepper corn (lightly crushed black pepper)

onions

ghee ((clarified butter

hot water (Use more if needed)

strand mace ((javithri, refer notes))

nutmeg ((jaiphal powder, refer notes))

kewra water ((or ¼ teaspoon cardamom powder))

Wash the mutton well and drain the water. Put it in a a bowl for marination. 

Next transfer all the spices - coriander powder, red chili powder, turmeric &amp; garam masala. (or whole spices -  cinnamon, cardamoms, black cardamoms, pepper and cloves)

Add  ginger garlic paste, green chilli, salt and yogurt.

Mix all of these and cover it. Keep this for marination for at least 2 hours to overnight in the fridge.

The marinade works as a tenderizer. So longer the lamb meat is allowed to rest the more tender it turns.

Marination for mutton korma

Heat ghee or oil in a wide heavy bottom pan or pot.

Separate the layers of onions and slide them to the hot oil or ghee.

Fry them until deep golden stirring often. The onions must be uniformly browned without burning. This may take about 8 to 10 mins.

Cool these completely and pulse them coarsely in a blender. Do not over blend as they begin to release lot of oil. If your grinder is unable to grind, you may add 2 tbsps of water or yogurt to help grind. Set this aside.

To the same pan, add the lamb marinade and mix it. Begin to saute on a medium heat for about 10 mins. 

Yogurt and lamb lets out lot of moisture. Cover and let the mutton cook in this for 30 mins.

After 30 minutes of cooking the mutton, add the crushed fried brown onions.

Pour 2 cups hot water and mix well. Cook covered until mutton turns slightly tender stirring occasionally. This may take about 1 hour or more.

Add mace and nutmeg at this stage (optional). Continue to cook until the mutton falls off the bone easily. Optional - Add kewra water at this stage. Mix and turn off. 

Allow lamb korma to rest at least for a hour to absorb the flavors. Serve with naan, roti, paratha, rice, biryani or pulao.

How to make lamb korma

https://www.youtube.com/watch?v=iOoCqDWAjk4

Lamb korma is an Indian curry made with lamb (mutton), yogurt, fried onions and spices. It is a slow cooked dish and turns out to be extremely delicious and flavorsome.

The key to a delicious lamb korma is in simmering the curry on a very low heat. You can also use a slow cooker for this recipe.

For complete details you can check my blog post: https://www.indianhealthyrecipes.com/mutton-korma-recipe/

Lamb Korma Recipe

Restaurant style mild, creamy, aromatic lamb korma recipe, that you can easily make at home. Simply pair it with plain rice, chapati or naan. Delicious curry dinner the whole family will love!

tsp Garlic (Garlic paste/grated)

tsp Ginger (Ginger paste/grated)

½ tsp Turmeric

tsp Garam masala

tbsp Yoghurt (Natural plain yoghurt or greek yoghurt)

Salt

(Or brown onions, finely chopped)

tbsp Garlic (Garlic paste

tsp Chilli powder (Or paprika powder

1½ tsp Garam masala

Coriander powder

tbsp Yoghurt (Plain

tbsp Coconut milk (Full fat cream coconut milk)

Water (Add more water if needed)

tbsp Ghee (Or Butter)

Cinnamon stick

Bay Leaves

5-6 Green Cardamom

Cumin seeds

tsp Ginger (Grated ginger or ginger paste)

tbsp Garlic (Grated garlic or garlic paste)

(Or salt

Coriander (Roughtly chopped)

Almond flakes (Toasted)

First, season the lamb with chilli, turmeric, garam masala, grated ginger, garlic, and yoghurt. Mix it well and marinate for at least 15 minutes to 1 hour.

Heat the heavy bottom pan into medium heat, melt the ghee, and drizzle 2 tablespoon of oil. Add bay leaves, cinnamon, cardamom, and cumin seeds. Saute the spices with medium heat and follow with the chopped onions. Once the onions are translucent, add garlic and ginger.

Stir well until the onions are slightly brown, then add turmeric, chilli, garam masala, and coriander powder.

Follow with the marinated lamb pieces, stir well and cook for 2-3 minutes until the meat is sealed. Then pour the water in and bring to to simmer.

Reduce the heat into low-medium heat and stir in the yoghurt and half of coconut milk ( 3 tbsp ). Season with salt. Close the lid and simmer for about 1 hour 30 minutes. Stir occasionally and add more water if needed.

Remove the lid and check the meat with with fork or spoon. If the meat is fall-apart tender, add the rest of coconut milk 3tbsp and cook for another 2-3 minutes.

Make a taste test and adjust salt and water. If the sauce is too thick, add more water, if the sauce need to reduce, cook for few minutes to your desire consistency.

Transfer to serving plate and garnish with coriander and toasted almond flakes. Serve with plain rice, naan or chapati.

This lamb korma is extremely delicious and flavorful.

lamb,

onion,

garlic paste

ginger paste

bay leaves

red chilly,

tsp cumin

nutmeg

tbsp garam masala

½ tsp red chilly powder

½ tsp ground black pepper

Greek style yogurt

water

tbsp oil

Heat oil in a heavy bottomed pan over...

Heat oil in a heavy bottomed pan over medium flame. Add onions and fry until softened. Now add in cinnamon, bay leaves, and dried red chilly. Fry again until fragrant.

Throw in ginger paste and garlic paste. Fry...

Throw in ginger paste and garlic paste. Fry for a few seconds.

Now it’s time to add the ground spices...

Now it’s time to add the ground spices (ground cumin, ground nutmeg, garam masala and red chilly powder) Fry again for a few seconds.

Next up, throw in the lamb pieces. Fry,...

Next up, throw in the lamb pieces. Fry, stirring occassionally, for 3-4 minutes. The idea is to get the lamb pieces well coated in the spices and start the cooking process.

Then, mix yogurt in ¼ cup water. Add...

Then, mix yogurt in ¼ cup water. Add yogurt mixture in the curry and give it a good stir. Season with ground black pepper and salt. Mix again.

Cover with a lid, and let it come...

Cover with a lid, and let it come to boil. Now reduce the flame, and simmer until sauce thickens, and the lamb pieces are well cooked.

Alternatively, you can make lamb korma in the...

Alternatively, you can make lamb korma in the oven. To do that, you have to transfer the curry to a preheated oven after seasoning with black pepper and salt. Then slow cook at 160 degree Celsius for 1 – 1 ½ hours.

https://www.youtube.com/watch?v=g_-QL0Eyn9I

Get the full recipe: https://nishkitchen.com/lamb-bhuna-restaurant-style-video/

Restaurant style lamb curry

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Lamb Bhuna - Restaurant Style

My slow cooked lamb korma recipe is luxuriously thick, slightly sweet, and filled with lamb so perfectly soft it falls off the fork.

Slow Cooked Lamb Korma

700 g lamb shoulder (diced)

ginger

garlic (grated)

tsp garam masala powder

tsp mild chilli powder

cardamom pods (crushed, large pieces of skin removed)

½ tsp ground coriander

onion

tomatoes

tomato puree

500 ml vegetable stock (gluten free if required)

g salted butter

300 ml double cream (heavy cream)

tbsp dark muscovado sugar (molasses sugar)

60 g ground almonds (almond meal)

coriander

Preheat the oven to 140C/245F/120C fan.

Put the turmeric, garam masala, chilli powder, ground cardamom, ground coriander, ginger, garlic and 1 tbsp olive oil in a large bowl and mix into a paste.

Add the lamb chunks and mix to coat evenly.

Heat the remaining oil in a large, casserole dish (make sure it has a lid as you’ll need that later).

When the oil sizzles, add the meat with the onions and fry until the spice aromas are released and the onions start to soften.

Add the tomatoes, tomato paste, almonds, butter, sugar add the vegetable stock. Mix well.

Bring up to a simmer, then put the lid on the dish and put the whole thing in the oven for 3.5 hours. If your meat has released a lot of oil, you may wish to skim some off the top at this stage.

Remove from the oven, add the cream and stir through.

Return to the oven, this time without the lid, and bake for a final 30-45 minutes until it reaches your desired thickness.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1580904138/l1bkmliugocj3xmqprxs.mp4

My slow-cooked lamb korma recipe is luxuriously thick, slightly sweet, and filled with lamb so perfectly soft, it falls off the fork.

Slow cooked, one-pot, melt-in-the-mouth lamb korma

Make lamb korma at home with this easy recipe. Aromatic spices and a creamy cashew based sauce create an authentic Indian dish right in your kitchen!

leg of lamb

plain coconut yogurt (*see note)

garam masala

black pepper

raw cashews (unsalted)

ghee (*sub coconut oil if desired)

garlic (minced)

ginger (or freshly minced)

beef broth/stock

Place the lamb in a large bowl. Add the yogurt and remaining marinade spices and mix until well combined. Cover and refrigerate for at least 2 hours up to overnight.

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Lamb Korma

Top 9 lamb korma recipes from across the web

The most viewed lamb korma recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lamb Korma

Creamy Lamb Korma In Instant Pot Pr...

Lamb Korma | Mutton Korma

Lamb Korma

Lamb Korma

Slow Cooked Lamb Korma

Lamb Korma

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Lamb Korma

The most viewed lamb korma recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine