Lamb Korma Recipe

I don’t often make a complex curry, but when I do, I want it to be spectacular. This hearty lamb korma recipe delivers exactly that, creating a rich, creamy, and deeply aromatic sauce. The secret to this deeply flavorful korma lies in browning the lamb properly and taking time to build the spice base, resulting in a complex yet comforting flavor profile. This specific lamb korma recipe elevates a traditional korma with a unique Saffron-Pistachio cream swirl, transforming a hearty meal into an elegant dish. It’s surprisingly easy to master and perfect for impressing guests without hours of effort.

Ingredients

• Lamb Shoulder: 800g (1.75 lb) lamb shoulder, trimmed and cut into 2.5-3 cm (1-1.25 inch) cubes. Using lamb shoulder ensures rich flavor and tenderness over long simmering. Cut cubes uniformly for consistent cooking; pat dry before searing to get a good crust.
• Fats and Aromatics: 45 ml (3 tbsp) vegetable ghee or clarified butter; 2 large (300g) onions, thinly sliced; 30g (2 tbsp) ginger paste; 30g (2 tbsp) garlic paste; 1-2 green chillies (optional). The onions must be deeply caramelized to create the base of the sauce’s sweetness. Use fresh pastes for maximum aroma, and adjust chillies to preference.
• Whole Spices: 2 green cardamom pods; 1 cinnamon stick (2.5 cm / 1 inch); 2 bay leaves. Ghee imparts a buttery richness that complements the spices. Whole spices are removed later and infuse a subtle, warming flavor.
• Ground Spices: 5g (1 tsp) ground cumin; 7.5g (1.5 tsp) ground coriander; 2.5g (1/2 tsp) garam masala. These ground spices add depth and body to the sauce. Toasting these lightly with the aromatics unlocks their full flavor profile.
• Korma Sauce Base: 75g (2.6 oz) raw cashews, soaked in warm water for 30 minutes; 60ml (1/4 cup) water (for blending cashews); 120g (1/2 cup) plain full-fat yogurt, whisked smooth; 180ml (3/4 cup) heavy cream; 240ml (1 cup) vegetable broth or water. The cashew paste adds a luxurious thickness and creamy texture. Whisked yogurt adds a gentle tang; use full-fat for best results.
• Seasoning: 5g (1 tsp) salt; 2.5g (1/2 tsp) granulated sugar. A small amount of sugar balances the acidity from the yogurt and the savory spices in this specific lamb korma recipe.
• Saffron-Pistachio Swirl Ingredients: 0.5g (1/4 tsp) saffron threads, gently crushed; 15ml (1 tbsp) warm water (for steeping saffron); 60ml (1/4 cup) heavy cream (for swirl); 30g (2 tbsp) unsalted pistachios, finely ground. Saffron provides a vibrant color and subtle floral aroma. Finely ground pistachios thicken the cream swirl and add a nutty counterpoint.
• Garnish: 15g (1 tbsp) unsalted pistachios, finely chopped; 10g (1/4 cup) fresh cilantro, chopped. Chopped pistachios provide texture and visual appeal; fresh cilantro brightens the dish and balances the richness.

Instructions

1. **Sear the Lamb:** Pat the lamb cubes dry thoroughly with paper towels. Heat the ghee in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Brown the lamb on all sides in small batches for 5-7 minutes per batch until golden brown; overcrowding the pan will steam the meat instead of searing it. Remove all browned lamb and set aside, reserving any fat in the pot.
2. **Build the Flavor Base:** Reduce the heat to medium. Add the thinly sliced onions to the pot and cook, stirring frequently, for 10-15 minutes until they turn deeply golden brown and soft. Add the ginger paste, garlic paste, and green chillies (if using); sauté for 2 minutes until fragrant. Stir in the whole spices (cardamom, cinnamon stick, bay leaves) for 30 seconds, then add the ground spices (cumin, coriander, garam masala) and cook for another minute, stirring constantly to prevent burning.
3. **Combine and Simmer (Part 1):** Return the browned lamb to the pot and stir well to coat with the aromatics and spices. Gradually whisk in the plain yogurt, bringing the mixture to a gentle simmer while stirring occasionally. Continue to simmer for 5-7 minutes until the liquid reduces slightly and the ghee begins to separate from the mixture, indicating the spices have bloomed.
4. **Add Cream Base and Finish Simmering:** Blend the pre-soaked cashews with 60ml water until completely smooth, forming a thick paste. Stir the cashew paste, 180ml heavy cream, vegetable broth, salt, and sugar into the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the lamb is very tender and cooked through. If you find the sauce looks too thin after simmering, remove the lid and increase the heat slightly for 5-10 minutes to reduce the liquid.
5. **Prepare the Saffron-Pistachio Swirl:** While the korma simmers, gently warm the remaining 60ml heavy cream with 15ml warm water in a small saucepan (do not boil). Add the crushed saffron threads and let steep off the heat for 10-15 minutes; the cream should turn a vibrant golden-orange hue. Stir in the finely ground pistachios until well combined; set aside.
6. **Plate and Serve:** Once the lamb is tender, remove the lid. Taste and adjust seasoning with additional salt or sugar if necessary. Discard the whole spices (cardamom, cinnamon, bay leaves) if desired; ladle the finished lamb korma into a serving bowl. Generously drizzle the saffron-pistachio cream swirl over the surface and garnish with chopped pistachios and cilantro for visual contrast.

Make-Ahead Tips and Serving Suggestions

This hearty lamb korma recipe benefits greatly from being made ahead of time; prepare the full dish 1-2 days in advance. The flavors meld together even better after a day or two. Store it in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stovetop over low heat, adding a splash of water or broth if necessary to reach desired consistency. Prepare the saffron-pistachio swirl just before serving for the best flavor and presentation.

Serve this lamb korma recipe with warm basmati rice to soak up the creamy sauce. Fluffy naan bread or parathas are excellent for scooping up the korma. A side of quick cucumber raita provides a cool contrast to the richness of the curry.

Saffron-Pistachio Swirl: Enhancing Presentation and Flavor

The saffron-pistachio swirl elevates this dish from a simple weeknight meal to something special. Saffron adds a unique, slightly floral note that cuts through the richness of the curry. The vibrant color of the swirl contrasts beautifully with the warm, neutral color of the korma base.

The pistachios play a dual role here. Finely ground pistachios thicken the cream swirl and add a nutty counterpoint. Chopped pistachios provide texture and visual appeal on top. If you cannot find pistachios, finely ground almonds or cashews work for the garnish, though the color contrast will be less striking.

FAQs

What is the difference between korma and other curries like tikka masala?

Korma is typically characterized by its creamy, mild, and often sweet or savory flavor profile, based on yogurt, cashews, and cream. Tikka masala, in contrast, usually has a tomato-based sauce with more aggressive spice blends and a tangier taste.

Can I use different cuts of lamb for this recipe?

For this lamb korma recipe, using lamb shoulder provides superior tenderness and depth of flavor when slow-cooked. Lamb leg can be used, but it may be less tender after simmering and contains less fat. For a faster cook, use lamb loin or tenderloin, reducing the simmer time to 15-20 minutes, though the texture will be different.

How do I prevent the yogurt from curdling?

The key is to add the yogurt gradually and ensure it’s at room temperature before adding it to the pot. Do not let the pot come to a rolling boil immediately after adding the yogurt; keep it at a gentle simmer. Adding the cashew paste before the main simmer also stabilizes the sauce.

Can I freeze lamb korma?

Yes, this lamb korma recipe freezes beautifully. I always freeze the base without the final cream swirl for up to 3 months. Let it cool completely before transferring to an airtight container. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding the fresh cream swirl just before serving.

Can I make this recipe in a pressure cooker or instant pot?

Yes, to speed up the process, brown the lamb and saute the aromatics in the pressure cooker first. Add the remaining ingredients and cook on high pressure for 15-20 minutes with a natural release, or until the lamb is tender. Adjust the liquid amount slightly for a pressure cooker environment.

Why do I soak the cashews before blending?

Soaking helps soften the cashews, resulting in a much smoother, clump-free paste. This ensures a velvety texture for the korma sauce without a grainy mouthfeel. If you forget to soak, you can boil them briefly for 5 minutes instead.

Conclusion

This lamb korma recipe delivers a rich, tender, and incredibly satisfying meal that is well worth the time spent simmering. Pin this recipe now and plan to make this showstopper for your next cozy weekend feast.

lamb korma recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Alyssa Bennett
• Total Time: 80 minutes
• Yield: 6 servings 1x
• Diet: General

Print Recipe

Pin Recipe

Description

A hearty and aromatic lamb korma recipe featuring tender lamb shoulder in a rich, creamy sauce made with cashews and yogurt. The dish is finished with a unique saffron-pistachio cream swirl, adding elegance and depth of flavor.

---

Ingredients

Scale 1x2x3x

• 800g (1.75 lb) lamb shoulder, cut into 1-inch cubes
• 3 tbsp vegetable ghee or clarified butter
• 2 large onions, thinly sliced
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 1–2 green chillies, optional
• 2 green cardamom pods
• 1 cinnamon stick (1 inch)
• 2 bay leaves
• 1 tsp ground cumin
• 1.5 tsp ground coriander
• 0.5 tsp garam masala
• 75g (2.6 oz) raw cashews, soaked in warm water
• 1/2 cup plain full-fat yogurt
• 3/4 cup heavy cream, plus 1/4 cup for swirl
• 1 cup vegetable broth
• 1 tsp salt
• 0.5 tsp granulated sugar
• 0.5g saffron threads
• 2 tbsp pistachios, finely ground
• 1 tbsp pistachios, chopped (for garnish)
• 1/4 cup fresh cilantro, chopped (for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Sear the Lamb: Pat lamb cubes dry. Heat ghee in a large heavy-bottomed pot over medium-high heat. Sear lamb in batches until golden brown on all sides (5-7 minutes per batch). Remove lamb and set aside.
2. Build Spice Base: Reduce heat to medium. Add sliced onions to the pot and cook, stirring frequently, until deeply golden brown and soft (10-15 minutes). Add ginger paste, garlic paste, and green chillies (if using); sauté for 2 minutes until fragrant. Stir in whole spices, then ground spices, cooking for 1 minute.
3. Simmer with Yogurt: Return browned lamb to the pot. Gradually whisk in plain yogurt and simmer for 5-7 minutes until the liquid reduces and oil begins to separate.
4. Cook Korma Base: Blend soaked cashews with 1/4 cup water until smooth. Stir cashew paste, 3/4 cup heavy cream, broth, salt, and sugar into the pot. Bring to a boil, reduce heat to low, cover, and simmer for 45-60 minutes, or until lamb is very tender.
5. Prepare Saffron Swirl: While korma simmers, gently warm the remaining 1/4 cup heavy cream with 1 tbsp warm water. Add crushed saffron and steep for 10-15 minutes. Stir in finely ground pistachios.
6. Plate and Serve: Discard whole spices. Taste korma and adjust seasoning. Ladle korma into a serving bowl, drizzle with saffron-pistachio swirl, and garnish with chopped pistachios and cilantro.

Notes

To make this dish ahead of time, prepare the full recipe (without the final cream swirl) up to 3 days in advance; store in an airtight container in the refrigerator. Reheat gently on the stovetop. Ensure the yogurt is at room temperature before adding it to prevent curdling. Serve with basmati rice, naan bread, or quick cucumber raita.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Main course
• Method: Simmer, stove top
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 700 kcal
• Sugar: 7 g
• Sodium: 400 mg
• Fat: 50 g
• Saturated Fat: 20 g
• Unsaturated Fat: 30 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 4 g
• Protein: 38 g
• Cholesterol: 120 mg