This lamb korma recipe features succulent lamb simmered in an aromatic and creamy sauce. Make it on the stovetop, in a slow cooker, or in the Instant Pot!
Loving lamb recipes? Try my lamb meatballs, lamb ragu, or lamb ribs.
When I need an out-of-the-ordinary dish to win over a crowd, I make my lamb korma.
The lamb pieces are first marinated in a blend of yogurt and spices. Then, they’re simmered in a fragrant sauce and slow-cooked until they MELT in your mouth. What on earth could be more satisfying?
What is the difference between lamb korma and lamb vindaloo?
The difference comes down to the curry sauce. Korma sauce is yogurt-based and seasoned with cinnamon and cardamom, while lamb vindaloo sauce is spicier and made of curry paste and chilis.
Table of Contents
Why I love this recipe
- Fall-apart lamb. If you’ve ever been weary about cooking lamb and getting it to turn out juicy and tender, this recipe makes it look easy.
- A creamy and flavorful sauce. The sauce is rich and flavorful enough to stand on its own over a bed of basmati rice.
- Hands-off cooking. From start to finish, this recipe will take you about an hour, but most of that time is hands-off. You’ll only need to check on it periodically to ensure there’s enough liquid in the pot.
- Instant Pot and slow cooker methods included. As much as I love the stovetop version, I tested other cooking methods as well.
Ingredients needed
- Lamb. I tested a few different cuts and found that the lamb legs and the lamb shoulder were the only cuts that turned out fork-tender using this method. Cut them into small, even-sized cubes.
- Yogurt. To marinate the lamb. I suggest using plain Greek yogurt.
- Spices. I used ground cinnamon, cinnamon sticks, coriander, cumin, paprika, black pepper, turmeric, chili, paprika, bay leaves, and cardamom pods. Pay attention to the recipe card, as some spices are for the marinade and some for the sauce.
- Cashew nuts. For richness and texture. Soak them in boiling water for 15 minutes before using. This will be blended with onions, garlic, and ginger into a paste.
- Onions, garlic, and ginger. Essential aromatics that will be blended into a paste.
- Coconut. Toasted and shredded.
- Butter or ghee. To cook the marinated lamb. Ghee is just clarified butter, and you can use either.
- Kosher salt. To taste.
- Water. To thin out the sauce.
How to make lamb korma curry
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Marinate the lamb. Combine the lamb meat with yogurt and spices. Allow it to marinate for at least 10 minutes or up to 24 hours.
Step 2- Sauté the spices. Blend the cashews with onion, garlic and ginger. Heat butter in a pot or Dutch oven over medium heat. Add the spices and cook for 1-2 minutes, then add the paste mix and cook for several minutes.
Step 3 – Build the curry. Remove the cinnamon stick and use an immersion blender to blend the ingredients in the pot. Add the cinnamon stick back along with the lamb.
Step 4- Simmer. Cook for several minutes, then stir in the coconut, cashew paste, and one cup of water. Let this simmer on low heat for one hour, occasionally stirring, until the meat is tender.
Alternative cooking methods
When I’m in a pinch and need a more convenient cooking method, I like to break out the slow cooker or pressure cooker.
Instant Pot method: Set the pot to Sauté mode. Melt butter and cook the spices with the onion and garlic-ginger paste for several minutes. Add the marinated lamb, coconut, cashew paste, and water. Lock the lid and pressure cook for 20 minutes, then release the pressure naturally for 10 minutes. Quick release the remaining pressure.
Slow cooker method: Cook the spices and both pastes in a skillet on the stove. Add the paste mixture, lamb, coconut, cashew paste, and water to the slow cooker. Cook on high for 4 hours or low for 6 hours.
Arman’s recipe tips
- Don’t have all the spices listed? No worries! Just buy a ‘garam masala’ spice blend at the store.
- The longer the marinade, the better! The acidity of the yogurt is essential for breaking down the meat’s fibers. Ideally, I like to marinate the lamb for at least 4 hours or overnight.
- Don’t skip the puree. I know this may seem like a tedious extra step, but I promise, you can’t replicate that rich flavor and creamy texture without pureeing the aromatics.
- Brown the lamb first. While optional, I like the crispy exterior and caramelized flavor you get from lightly browning the meat before adding it to the pot.
Variations
- Make it nut-free. Use sunflower seeds or blend silken tofu instead.
- Enhance the creaminess. Add a splash of heavy cream or canned coconut milk/coconut cream.
- Swap the protein. I know ‘lamb’ is in the name, but I’ve cheated and made this recipe with chicken and beef before, and while the flavor is different, the results were just as delicious.
- Garnish the curry with fresh cilantro for a color pop.
Storage instructions
To store. Place leftovers in an airtight container and store it in the fridge for up to 2 days.
To freeze. You can freeze the korma in a shallow container for 2 to 3 months.
To reheat. Reheat lamb korma on the stove over medium heat, adding a dash of water or broth if needed. You can also reheat it in the microwave.
Frequently asked questions
Korma typically has fewer spices and a creamier flavor, whereas tikka masala has warmer spices and tomato puree.
Yes! When made as written, this curry is suitable for celiacs.
What to serve with this dish
Combine the lamb meat with the spices and yogurt and mix well. Allow to marinate for at least 10 minutes or up to 24 hours.
Blend the cashews with one cup of boiling water to create a paste. Blend the onion with 3 tablespoons of water to create an onion paste and blend the ginger with 3 tablespoons of water to create a ginger paste.
Heat the butter in a pot over medium heat and add cardamom, coriander, bay leaves, and cinnamon. Cook for 1-2 minutes, add the onion paste, and cook for two more minutes. Add garlic and ginger paste and cook for one more minute.
Remove the cinnamon stick and blend the rest of the ingredients from the pot into a thick paste. Place back into the pot along with the cinnamon, followed by the marinated lamb.
Cook for a couple of minutes, then add the shredded coconut, mix, and add cashew paste with the remaining cup of water.
Bring to a simmer, adjust the heat to low, and cook for 60 minutes, occasionally stirring, or until the lamb becomes tender.
Serving: 1servingCalories: 350kcalCarbohydrates: 7gProtein: 17gFat: 28gSodium: 380mgPotassium: 343mgFiber: 1gVitamin A: 146IUVitamin C: 3mgCalcium: 71mgIron: 2mgNET CARBS: 6g
Originally published January 2023, updated and republished July 2024
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