Easy Lamb Korma

5 from 5 votes

Author: Nicole Maguire

Servings: servings

Calories: 620kcal

A beautifully mild, creamy and aromatic Easy Lamb Korma recipe that looks impressive but is incredibly simple to make. One pot, everyday spices, slow-cooked lamb shoulder and naturally sweet onions do all the work. It’s freezer-friendly, perfect for meal prep and even better the next day – a must-add to your weekly rotation.

Prep Time15

Cook Time2 15

Total Time2 30

Ingredients

KORMA SPICE MIX

2 tsp ground cumin
2 tsp ground coriander
2 tsp garam masala
1 tsp ground turmeric
1 tsp sweet paprika
½ tsp chilli powder (optional)

Lamb Curry

2 tbsp ghee or unsalted butter
4 cardamom pods (see note 1)
2 whole cloves
2 dried bay leaves
½ cinnamon stick
2 brown onions, finely sliced
2 tsp freshly minced garlic
2 tsp finely grated fresh ginger
310 ml water
1.3 kg rolled boneless lamb shoulder roast, trimmed, cut into 4 cm (1½ inch) pieces (see note 2)
1 tsp sea salt flakes
½ tsp freshly cracked black pepper
250 g plain Greek-style yoghurt
1 tsp white sugar
60 ml thickened (heavy) cream

TO SERVE

Coriander (cilantro) leaves
Steamed basmati rice
My Go-to Indian Green Chutney (optional)
Fresh Indian Onion Salad (optional)

Instructions

Make the spice mix – Combine all the spice mix ingredients in a small bowl. Set aside.
Start the curry – Melt the ghee in a large, deep, heavy-based pan or casserole dish over medium heat. Add the cardamom, cloves, bay leaves and cinnamon and cook, stirring, for 1 minute.
Add the onion and cook, stirring occasionally, for 6–8 minutes or until just softened.
Add the spice mix, garlic and ginger and cook for 1 minute or until fragrant. Add 60 ml (¼ cup) of the water and continue stirring – this stops the spices burning and helps them dissolve.
Sear the lamb – Add the lamb, salt and pepper, tossing to coat the lamb in the spices. Cook for 2–3 minutes or until the lamb has changed colour (it will still be raw in the centre). (For slow-cooker and pressure cooker/instant pot methods, see note 3.)
Add the yoghurt – Stir through the yoghurt. Once it is fully combined and the oils have started to separate, add the remaining 250 ml (1 cup) of water and the sugar. Stir to combine.
Cook the curry – Bring to a simmer, reduce the heat to low, then simmer, covered, for 1 hour 45 minutes, or until the lamb can easily be pulled apart with two forks, stirring occasionally.
Finish cooking and add the cream – Remove the lid. Simmer for a further 30 minutes or until the lamb is tender and the sauce has thickened. Remove from the heat and stir in the cream.
Serve – Serve topped with fresh coriander, with a side of rice, green chutney and Indian onion salad, if using.

Notes

Note 1 – How to prep cardamom Use the palm of your hand or fingers to bruise or “pop” the pods. This stops them popping and spitting oil when you cook them.

Note 2 – Choosing the right lamb shoulder Lamb shoulder is the best cut for korma because its natural fat and connective tissue break down during slow-cooking, giving you that buttery, fall-apart texture. The easiest option is a boneless rolled lamb shoulder roast – every major supermarket stocks this cut. Simply unroll, trim any thick fat, then cut the lamb into even 4 cm (1½ inch) chunks.

Avoid the pre-cut lamb pieces sold as “lamb curry” or “casserole” packs. They’re usually a mix of random cuts, often trimmed too lean, and chopped unevenly, which means some pieces dry out while others take far longer to soften. Buying a whole shoulder gives you consistent tenderness and far better flavour.

Note 3 – Slow-cooker and pressure cooker (instant pot) methods

Slow-cooker: Follow steps 1–5 of the stovetop method (cooking the whole spices, softening the onion, adding the spice mix and coating the lamb). Stir through the yoghurt as per the recipe. Transfer everything to the slow-cooker, along with the remaining 250 ml (1 cup) of water and the sugar. Cook on low for 7–8 hours or high for 4–5 hours, or until the lamb is soft and easily pulls apart. Stir through the cream at the end. If the sauce is thinner than you’d like, cook with the lid off on high for 20–30 minutes to thicken.

Pressure cooker/instant pot: Follow steps 1–5 of the stovetop method using the saute function of your pressure cooker (toast the whole spices, soften the onion, cook off the spice mix, coat the lamb, stir in the yoghurt). Add the remaining 250 ml (1 cup) of water and the sugar, then lock the lid. Cook on high pressure for 35–40 minutes. Naturally release pressure for 10 minutes, then quick-release any remaining steam. Stir through the cream. If the sauce needs thickening, switch back to saute and simmer, uncovered, for 5–10 minutes.

Make Ahead

This curry is perfect for getting ahead because the flavours only get better over time.

Fridge – Make the entire recipe and store it in an airtight container in the fridge for up to 3 days. You can refrigerate in individual containers with cooked rice, or the curry on its own.

Freezing – Freeze in a freezer-safe container for up to 2 months. You can freeze in individual containers with cooked rice, or the curry on its own. For best results, thaw overnight in the fridge.

Reheating – See Leftovers below for reheating instructions.

Leftovers

Fridge – Store any leftover curry in an airtight container in the fridge for up to 3 days. You can refrigerate the curry and rice together in individual meal containers, or store the curry on its own. The sauce will thicken slightly once chilled.

Reheating (stovetop) – Warm gently over low heat, stirring occasionally until heated through. Add a splash of water if the sauce has thickened too much.

Reheating (microwave) – Heat in 1-minute bursts, stirring between each, until piping hot.

Nutrition Facts

Easy Lamb Korma

Amount per Serving

Calories

620

% Daily Value*

Fat

Saturated Fat

131

Trans Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

153

Sodium

533

Potassium

900

Carbohydrates

Fiber

Sugar

Protein

Calcium

136

Iron

* Percent Daily Values are based on a 2000 calorie diet.

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