Lamb Korma

This lamb korma recipe features melt-in-the-mouth lamb in a flavorful sauce that contains ground nuts, coconut shreds, and a bunch of aromatics. 

If you have made our lamb vindaloo or vegetable korma before, you should try this lamb korma recipe, as you are bound to love it. 

The lamb pieces are first marinated in yogurt and spices. They are then added to a sauce full of such fragrant ingredients as cinnamon and cardamom and slow-cooked until tender.  

Table of Contents

1. What type of curry is a korma?
2. What is lamb korma made of?
3. How to make it
4. Instant pot and slow cooker instructions
5. Tips to make the best recipe
6. What to serve with this dish
7. Storage instructions
8. More recipes using lamb to try
9. Frequently asked questions
10. Lamb Korma (Recipe Card)

What type of curry is a korma?

Korma is a curry typically flavored with spices such as cardamom and cinnamon. Common ingredients in korma also include yogurt and ground nuts. 

It isn’t as spicy as a chicken tikka masala or as rich as a butter chicken. It is the perfect balance of both, so we make it almost weekly in our household. You’ll love it, too, because: 

• Fall-apart lamb. If you want a surefire lamb recipe that will leave you with ultra-tender lamb, this korma recipe is one of your best bets. 
• A creamy and flavorful sauce. The aromatic and creamy sauce makes this dish good enough to serve over a bed of plain white rice or mashed potatoes. 
• Hands-off cooking. While this dish takes around an hour to cook, you only need to check on it a few times to ensure enough liquid in the pot (like chana masala). In the meantime, you have plenty of time to cook some naan to pair it with and some kulfi for dessert. 

If lamb is not a protein you often cook with, try this korma recipe. It will become one of your favorite ways to incorporate this fine meat into your diet. 

How to make it

Making korma and other curry dishes is easy when you get familiar with the basic techniques commonly used in Indian cooking. Here’s how you make a flavorful lamb curry in four simple steps.

Step 1 – Marinate the meat

Add the lamb cubes and the yogurt to a mixing bowl. Add the ground spices and salt to taste. Mix well, and allow the meat to marinate for at least 10 minutes but up to 24 hours. 

Step 2 – Cook the aromatics 

Add butter or ghee to a deep pan or pot and heat it medium heat. Add the cardamom, bay leaves, and cinnamon sticks. Cook for a couple of minutes until fragrant. Add the onion paste and cook for 2 minutes. Next, add the garlic and ginger paste and cook for another minute. 

Remove the cinnamon sticks and blend the remaining ingredients into a thick paste. Bring back the cinnamon sticks. 

Step 3 – Add the lamb, nuts, and coconut

Add the marinated lamb pieces. Cook the lamb for a few minutes, add the shredded coconut and cashew paste, followed by a cup of water. 

Step 4 – Cook until tender and serve 

Bring the sauce to a simmer and set the heat to low. Cook the dish on low heat for an hour until the sauce thickens and the lamb becomes tender. Once cooked, give the dish a taste test and adjust the flavor as needed. Serve warm with naan bread. 

Instant pot and slow cooker instructions

Aside from the stove, you can also use the instant pot or a slow cooker for cooking korma. 

Instant pot instructions

1. Set the instant pot to Saute mode. 
2. Heat some butter or oil and cook the spices with the onion and ginger paste for a few minutes. 
3. Add the marinated lamb, coconut, cashew paste, and water. 
4. Lock the lid and pressure cook for 20 minutes.
5. Release the pressure naturally for 10 minutes, following it up with a quick pressure release.

Slow cooker instructions

1. If your slow cooker doesn’t have a Saute mode, cook the aromatics in a heated pan on the stove. You can also use the heated pan to brown the lamb before you transfer it into the slow cooker.  
2. Transfer the flavorful paste to the slow cooker pot and add the lamb, coconut, cashew paste, and water. 
3. Cook for 4 hours on high or 6 hours on low. 

What to serve with this dish

This creamy korma pairs well with homemade naan bread. The next best thing to serve with it is rice. As korma is very flavorful, keep it simple with the rice. Plain basmati rice and coconut rice are both fantastic options. 

If greens are your thing, keep them simple. We like using our air fryer for cooking up some broccoli, carrots, or even a baked sweet potato (trust me on this!). You can also cook up both potatoes and carrots while the curry is simmering. 

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. 

More recipes using lamb to try

• Ragu
• Meatballs
• Air fryer lamb chops
• Lamb lollipops
• Gyro meat 
• Rogan Josh

Frequently asked questions