Lamb Korma Curry (Authentic, Creamy, Gluten-Free)
Lamb Korma Curry is a rich and aromatic dish that brings the traditional flavors of India straight to your kitchen. This authentic, creamy curry recipe uses tender lamb simmered in a blend of spices and coconut milk, creating a comforting meal that’s perfect for any occasion. Whether you’re hosting a dinner party or just enjoying a cozy night in, this Lamb Korma is sure to impress!
My Love for Authentic Indian Flavors
Growing up, I always had a love for Indian cuisine, especially dishes like Korma that are packed with flavor and warmth. The combination of spices and creamy sauce makes it a standout dish that I wanted to recreate at home. After experimenting with various ingredients and techniques, I’m excited to share my authentic Lamb Korma recipe with you!
Why You’ll Love This Lamb Korma Curry
This Lamb Korma recipe features succulent lamb marinated in yogurt and spices, then cooked low and slow to achieve that melt-in-your-mouth tenderness. The use of cashews blended into the sauce adds a delightful creaminess that elevates the dish. Plus, it’s gluten-free and easily adapted to be keto-friendly!
How to Make Lamb Korma Curry
- Marinate the Lamb: Combine lamb pieces with yogurt, garam masala, turmeric, coriander, and salt. Let it marinate for at least 2 hours or overnight for maximum flavor.
- Sauté Onions and Spices: In a large pot, heat ghee over medium heat. Add sliced onions and cook until golden brown. Stir in garlic, ginger, and whole spices like cardamom and cinnamon.
- Cook the Lamb: Add the marinated lamb to the pot and sear for a few minutes. Pour in water or stock, cover, and let it simmer for about 1-2 hours until tender.
- Finish with Cashew Cream: Blend soaked cashews with water to create a smooth paste. Stir this into the curry along with coconut milk for extra creaminess.
Serving Suggestions for Lamb Korma
Serve your Lamb Korma over fluffy basmati rice or with warm naan bread. Garnish with fresh cilantro for an added burst of flavor! Here are some delicious sides that pair perfectly:
- Cucumber Raita: A cooling yogurt dip to balance the spices.
- Spiced Basmati Rice: Flavored with saffron or cardamom.
- Naan Bread: Perfect for scooping up that creamy sauce.
Adaptations
- Protein Options: You can substitute lamb with chicken or beef if preferred.
- Vegan Option: Use jackfruit or tofu instead of meat and coconut yogurt for creaminess.
- Adjust Spice Level: Modify the chili powder to suit your heat preference.
Storing and Reheating
- Store: Keep leftovers in an airtight container in the fridge for up to 5 days.
- Reheat: Gently reheat on the stovetop over low heat until warmed through.
Recipe Card
Lamb Korma Curry
This authentic Lamb Korma Curry is rich, creamy, and bursting with flavor from aromatic spices. Perfect for impressing family and friends!
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Servings: 6
Ingredients:
- 1 ½ lbs lamb (leg or shoulder), cut into bite-sized pieces
- 1 cup plain yogurt
- ½ cup cashews (soaked)
- 1 medium onion, thinly sliced
- 4 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 2 tablespoons ghee (or coconut oil)
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon chili powder (adjust to taste)
- 1 stick cinnamon
- 4 cardamom pods (bruised)
- Salt to taste
- 1 cup coconut milk
- Fresh cilantro for garnish
Instructions:
- In a large bowl, mix lamb pieces with yogurt, garam masala, turmeric, coriander, chili powder, and salt. Cover and marinate for at least 2 hours or overnight in the fridge.
- In a large pot or Dutch oven over medium heat, melt ghee. Add sliced onions and cook until golden brown.
- Stir in garlic, ginger, cinnamon stick, and cardamom pods; cook until fragrant.
- Add marinated lamb along with all its marinade; stir well to combine.
- Pour in enough water or stock to cover the lamb; bring to a boil, then reduce heat to low. Cover and simmer for about 1–2 hours until tender.
- Blend soaked cashews with water until smooth; stir into the curry along with coconut milk.
- Cook for an additional 10 minutes on low heat; adjust seasoning if necessary.
Enjoy your delicious Lamb Korma Curry!
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