Introduction
Lamb Korma is a rich and flavorful dish that hails from the Indian subcontinent, celebrated for its creamy texture and aromatic spices. This recipe uses tender lamb shoulder, slow-cooked in a sauce made from fragrant spices, onion paste, and a luxurious mix of creams and nut purees. The result is a dish that’s perfect for serving over basmati rice or enjoying with naan bread for an authentic experience.
Detailed Ingredients with measures
Onion Paste:
– 2 large onions, cut into 1cm/1/2″ squares (brown or yellow)
– 8 large garlic cloves, peeled, halved
– 4cm/1.5″ piece ginger, peeled, sliced 3mm/0.2″ thick
Cashew Puree:
– 1/4 cup cashews, roasted, unsalted (~20 cashews)
– 1/3 cup water
Lamb Korma:
– 3 tbsp ghee, or unsalted butter
– 800g / 1.6 lb lamb shoulder, trimmed off excess fat, cut into 4-5 cm / 2″ cubes
– 1/2 tsp ground turmeric
– 2 1/2 tsp ground ginger
– 5 1/2 tsp garam marsala
– 1 tsp kashmiri chilli powder (or smoked paprika + cayenne)
– 2 cups chicken stock/broth, low-sodium
– 10 cardamom pods (green), lightly crushed, wrapped and tied in muslin or cheesecloth
– 2 cinnamon sticks
– 4 tsp white sugar
– 1 1/2 tsp cooking salt / kosher salt
– 1/2 cup coconut cream, full-fat
– 1/2 cup cream, full-fat (any type – thickened/heavy, pure etc)
Serving:
– Basmati rice or other plain white rice of choice
– Naan, for dunking! (optional)
– Cashews finely chopped (optional sprinkle)
– Coriander/cilantro leaves, roughly chopped (optional garnish)
Prep Time
20 minutes
Cook Time
2 hours
Total Time
2 hours 20 minutes
Yield
Serves 4
Detailed Directions and Instructions
Onion Puree
Place the onion, garlic, and ginger into a tall container that fits the head of a stick blender. Blitz until smooth, approximately 5 to 10 seconds. Scrape into a bowl and set aside.
Cashew Puree
In the same jar, while covering the mouth of the jar with your hand to prevent flying cashew pieces, blitz the cashews and water with the stick blender until smooth, about 10 seconds. Set aside.
Preheat Oven
Preheat the oven to 180°C/350°F (160°C fan-forced).
Reduce Onion Puree
Melt and heat ghee in a ~24 cm/10″ oven-proof pot over high heat. Cook the onion puree, stirring regularly, for 8 minutes until it has reduced by half. Do not allow it to caramelize.
Add Lamb
Add the lamb to the pot and reduce heat to medium-high. Stir until the meat changes from red to light brown. Do not attempt to brown the meat.
Add Sauce Ingredients
Add turmeric, ground ginger, garam masala, and kashmiri chili powder to the pot. Stir to combine. Pour in the stock until the liquid just barely covers the meat. Add the cardamom pod sachet and cinnamon sticks. Stir and bring to a simmer, cover with a lid, and transfer to the oven.
Slow Cook
Cook for 1.5 hours. Stir in the cashew puree, replace the lid, and return to the oven for another 30 minutes. The sauce should become creamy, and the lamb should be tender enough to pull apart with forks effortlessly.
Add Creamy Sauce Ingredients
Place the pot on low heat. Add sugar, salt, coconut cream, and cream. Stir and simmer for 2 minutes, then you are done!
Serve
Serve the korma over basmati rice, optionally garnished with chopped cashews and coriander. Naan for dunking is highly recommended!
Notes
Ghee
Ghee is a type of clarified butter used in Indian cooking, which offers a rich flavor. It can be substituted with unsalted butter or unrefined coconut oil.
Lamb Cut
Lamb shoulder is preferred as it becomes tender through slow cooking. Other cuts like beef chuck or pork shoulder can be used, but korma is traditionally made with lamb.
Garam Masala
Garam masala is a spice mix easily found in grocery stores. If unavailable, it can be replaced with an Indian curry powder.
Kashmiri Chili
Kashmiri chili powder provides a smoky flavor; substitute with smoked paprika and cayenne for a similar taste.
Cardamom Pods
Tie cardamom pods in muslin or cheesecloth to easily remove them after cooking, or use them loose and pick out later.
Cream Consideration
Use full-fat coconut cream and cream for optimal richness and flavor; avoiding low-fat options is recommended.
Sauce Thickness
If the sauce isn’t thick enough, reduce it on the stove before adding the cream. If the lamb isn’t tender, cover and return to the oven in increments of 10 minutes.
Cook techniques
Onion Paste Preparation
To create a smooth onion paste, combine large onion pieces, halved garlic cloves, and sliced ginger into a tall container suitable for a stick blender. Blend for about 5 to 10 seconds until the mixture is completely smooth. Scrape it into a bowl and set aside.
Cashew Puree Preparation
Using the same container, add roasted cashews and water. Cover the container’s mouth with your hand to prevent splatter, and blend until you achieve a smooth consistency, which should take about 10 seconds. Set aside.
Searing Lamb
In an oven-proof pot, melt ghee over high heat. Once hot, add the onion puree and cook, stirring regularly for about 8 minutes, until it reduces by half without caramelizing. Then, add cubed lamb and reduce the heat to medium-high. Stir until the meat turns from red to a light brown color, but be careful not to brown it significantly.
Cooking the Sauce
Add ground turmeric, ground ginger, garam masala, and kashmiri chili powder to the pot. Stir everything together, then pour in low-sodium chicken stock until it just barely covers the meat. Add the cardamom pod sachet and cinnamon sticks, stirring once more. Bring to a simmer, cover, and transfer to the oven.
Slow Cooking the Lamb
Cook the lamb in the oven for approximately 1.5 hours. After this period, stir in the cashew puree, cover, and return to the oven for an additional 30 minutes. The sauce should thicken to a creamy texture, and the lamb should become tender enough to pull apart effortlessly with forks.
Creating a Creamy Sauce
After removing the pot from the oven, place it on low heat. Add sugar, cooking salt, coconut cream, and cream. Stir and let simmer for about 2 minutes to incorporate the flavors fully before serving.
FAQ
What can I substitute for ghee in this recipe?
You can use unsalted butter or unrefined virgin coconut oil as alternatives for ghee.
Can I use a different cut of lamb?
While lamb shoulder is recommended for its tenderness, you can substitute it with cuts like beef chuck, boneless ribs, or pork shoulder, following the same recipe instructions.
What if I can’t find garam masala?
Garam masala can often be substituted with an Indian curry powder, as it provides a similar flavor profile.
How can I thicken the sauce if it’s too thin?
If the sauce isn’t thick enough, reduce it on the stovetop before adding the cream and coconut cream.
Is it essential to use full-fat cream and coconut cream?
Yes, using full-fat versions is crucial for achieving a creamy texture and rich flavor in the korma. Low-fat options can compromise the dish’s mouthfeel.
Conclusion
The Lamb Korma is a rich and flavorful dish that showcases the depth of traditional Indian cooking. The combination of spices, creamy sauces, and tender lamb creates a comforting and indulgent meal that is perfect for special occasions or a cozy night in. Serve it over basmati rice with a sprinkle of cashews and fresh coriander for an added touch.
More recipes suggestions and combination
Vegetable Korma
Use a variety of seasonal vegetables such as carrots, peas, and potatoes instead of lamb for a vegetarian version.
Butter Chicken
Replace lamb with boneless chicken thighs and follow a similar cooking method to create a creamy butter chicken dish.
Beef Korma
Substitute lamb with beef chuck for a hearty variation that also benefits from slow cooking.
Pork Vindaloo
Swap lamb for pork shoulder and add vinegar for a tangy and spicy twist.
Lamb Curry
Adjust the spices slightly and focus on a tomato-based sauce for a different style of lamb curry.
Palak Paneer
Use paneer instead of meat and add spinach for a nutritious, vegetarian alternative.
Chickpea Masala
Incorporate cooked chickpeas as a protein-packed vegetarian dish full of flavor and texture.
Dal Makhani
A lentil-based dish that harmonizes beautifully with rich spices and creaminess, making it a great complement to korma.
