Lamb Korma

Ingredients

• 60 ml (4 tbsp)rapeseed oil
• 6cloves
• 10green cardamom pods, lightly bruised
• 10black peppercorns
• 15 ml (1 tbsp)cumin seeds
• 15 ml (1 tbsp)coriander seeds
• 5 cm (2 inches)cinnamon stick
• 1.25 ml (1/4 tsp)ground mace
• 1star anise
• 2 largeonions, finely chopped
• 2.5 ml (1/2 tsp)sea salt
• 3 clovesgarlic, crushed
• 5 cm (2 inches)fresh ginger, grated
• 998 g (2.2 lb)stewing lamb, cut into 2.5 cm (1-inch) pieces
• 30 ml (2 tbsp)paprika
• 5 ml (1 tsp)chilli powder
• 10 ml (2 tsp)curry powder
• 45 ml (3 tbsp)tomato purée
• 15 ml (1 tbsp)cumin seeds
• 15 ml (1 tbsp)coriander seeds
• 10cardamom pods, seeds only
• 30 ml (2 tbsp)vegetable oil
• 4 clovesgarlic, peeled
• 5 cm (2 inches)fresh ginger, peeled
• 30 ml (2 tbsp)concentrated tomato purée
• 2green chillies, washed and topped
• 60 g (2 oz)cashew nuts
• 8 sprigscoriander
• 45 ml (3 tbsp)desiccated coconut
• 15 ml (1 tbsp)garam masala
• 5 ml (1 tsp)ground turmeric
• to tasteprecooked lamb, drained, with a little of the stock reserved
• 120 ml (1/2 cup)korma curry paste
• 15 ml (1 tbsp)vegetable oil
• 120 ml (1/2 cup)Greek yoghurt
• 120 ml (1/2 cup)double cream
• 15 ml (1 tbsp)brown sugar
• to tastesalt

Instructions

1. 1

   Warm whole spices

   For the precooked lamb, heat the rapeseed oil in a large saucepan over medium-high heat. Add the cloves, green cardamom pods, peppercorns, cumin seeds, coriander seeds, cinnamon, mace and star anise; stir for about 30 seconds, until fragrant.

2. 2

   Soften onions

   Add the finely chopped onions and stir to coat them in the spiced oil. Cook for about 5 minutes. Add the sea salt, crushed garlic and grated ginger, then cook for another minute, until the onions are soft and translucent.

3. 3

   Brown the lamb

   Add the stewing lamb and brown it in the pan for a couple of minutes.

4. 4

   Season the meat

   Sprinkle the paprika, chilli powder and curry powder over the lamb, then stir to coat.

5. 5

   Add tomato purée

   Mix the tomato purée with a splash of water and stir it into the pan.

6. 6

   Simmer until tender

   Add enough water to cover the lamb. Simmer for about 1 to 1½ hours, until the meat is tender, then continue with the korma.

7. 7

   Cool or store

   Alternatively, let the lamb and its cooking sauce cool. Keep them in the fridge for up to 3 days or freeze for up to 2 months.

8. 8

   Fry paste spices

   For the korma paste, gently fry the cumin, coriander and cardamom seeds in the oil until fragrant.

9. 9

   Cool the spices

   Take the pan off the heat and let the toasted spices cool.

10. 10

    Blend the paste

    Put the cooled spices in a food processor with the remaining paste ingredients. Process until relatively smooth, adding a splash of water to help the mixture blend.

11. 11

    Fry the paste

    To make the curry, heat a small amount of vegetable oil in a large saucepan over medium heat. Add 120 ml (1/2 cup) of korma paste and fry for 2–3 minutes to release its aroma.

12. 12

    Add cooked lamb

    Add the precooked lamb and gently stir to coat it in the paste. Heat it through so it takes on the flavours.

13. 13

    Stir in yoghurt

    Turn the heat down and stir in 120 ml (1/2 cup) of Greek yoghurt until it is combined with the lamb and paste.

14. 14

    Simmer gently

    Simmer gently for about 10 minutes. Add a little of the reserved lamb stock to adjust the sauce consistency.

15. 15

    Add cream and sugar

    Stir in 120 ml (1/2 cup) of double cream and 15 ml (1 tbsp) of brown sugar. Simmer for another 5 minutes, until the flavours come together and the sauce thickens slightly.

16. 16

    Season and serve

    Taste and adjust the salt. Serve the lamb korma hot, ideally with rice, naan or sides.

What is lamb korma?

Korma is a South Asian curry style associated with a gently spiced, often rich sauce. British Indian restaurant cooking has its own familiar korma tradition, often making the sauce creamy and mild.

This version layers whole spices in the lamb's cooking base, then uses a blended paste, yoghurt and cream for a fragrant, smooth finish. Cooking the lamb until tender before adding it to the final sauce helps keep the meat soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 467 calories, 40g protein, 20g carbs, 26g fat.

The lamb provides most of the protein, while the onions, tomato purée and sugar contribute carbohydrates. Oil, cashews and double cream are the main sources of fat; serve a moderate portion with rice and vegetables to balance the plate.

Build flavour in stages

Whole spices: briefly heating the cloves, cardamom, peppercorns, seeds, cinnamon, mace and star anise in oil helps release their aroma before the onions go in.

Paste spices: gently fry the cumin, coriander and cardamom seeds, then blend them with the other paste ingredients. A splash of water helps the processor turn the mixture into a paste.

Get the lamb tender

Cut the lamb into pieces of roughly 2.5 cm so they cook at a similar pace. The recipe's simmering cue is tenderness after about 1 to 1½ hours; keep the water at a gentle simmer rather than a hard boil.

The lamb is cooked before it meets the korma paste, so the final curry only needs enough time to warm through and absorb the sauce's flavour.

Keep the sauce smooth

Yoghurt: lower the heat before stirring it in, and mix it through gently. This helps it blend into the sauce without being exposed to a sudden high heat.

Consistency: add reserved lamb stock in small amounts during the 10-minute simmer. The cream goes in afterwards, followed by a further 5 minutes of gentle cooking.

Choose a fragrant, mild balance

The recipe combines warming spices with green chillies and chilli powder, while yoghurt and double cream make the finished sauce rich. If you prefer a milder result, use less chilli when making the paste.

Garam masala and turmeric are part of the paste, alongside cashews, coconut, coriander, garlic, ginger and concentrated tomato purée. Blend the paste until relatively smooth so it coats the lamb evenly.

Plan the cooking time

The listed total time is 135 minutes, with the lamb's simmer taking about 1 to 1½ hours. The paste can be made while planning the rest of the preparation, but the method calls for its toasted seeds to cool before blending.

For a make-ahead approach, the lamb and its cooking sauce can be cooled and stored separately before the final curry is assembled.

What to serve with it

Rice is a straightforward partner for the creamy sauce, while naan is useful for scooping it up. You can also serve a simple vegetable side to bring a fresh contrast to the rich curry.

Keep any accompaniments simple so they complement the spices without competing with the lamb and sauce.

Recipe notes & tips

• Let the whole spices toast only until aromatic so they do not scorch.
• Cut the lamb into evenly sized pieces to help them cook consistently.
• Use a gentle simmer for the lamb and check for tenderness before moving on.
• Cool the toasted paste spices before processing them with the other ingredients.
• Add reserved lamb stock gradually so you can control the sauce thickness.
• Taste for salt at the end, after the cream and sugar have been added.

Variations

• Milder curry: reduce the chilli powder or omit the green chillies from the paste.
• More heat: add extra chilli to the paste to suit your preference.
• Nut-free paste: leave out the cashews and blend the remaining paste ingredients as directed.
• Fresh finish: scatter chopped coriander over the curry just before serving.
• Vegetable side: serve with cooked greens or another simply prepared vegetable.

Common mistakes to avoid

• Scorching the spices: keep them moving and take the pan off the heat once fragrant.
• Boiling the lamb hard: use a gentle simmer so the pieces have time to become tender.
• Adding yoghurt over high heat: lower the heat first and stir it in gently.
• Making the sauce too thin: add reserved stock a little at a time rather than pouring it all in.
• Overcooking the finished curry: once the lamb is cooked, heat it through in the paste and follow the short final simmer.

How to store

The method says the precooked lamb and cooking sauce can be refrigerated for up to 3 days or frozen for up to 2 months. Store the finished curry covered in the fridge and reheat it gently until piping hot, adding a little stock if the sauce has thickened.

Frequently asked questions