Can I make this less spicy for my family?

Absolutely! The kashmiri chili powder in this recipe provides more color than heat, but you can reduce it or omit it entirely if cooking for spice-sensitive eaters. The dish will still be wonderfully flavorful from all the other spices.

My sauce seems too thin. How can I thicken it?

If your sauce is too thin after the full cooking time, simply remove the lid and simmer on the stovetop for 5-10 minutes before adding the creams. The sauce will reduce and thicken naturally.

Can I make this in a slow cooker or pressure cooker?

Yes! Brown the meat and cook down the onion puree on the stovetop first, then transfer to your slow cooker (3 hours on high or 8 hours on low) or pressure cooker (40 minutes on high). This extra step ensures you don't lose those important caramelized flavors.

What if I can't find lamb shoulder?

While lamb shoulder gives the best results, you can substitute with lamb leg or stew meat. These cuts may cook a bit faster, so start checking for tenderness after about an hour in the oven.

Lamb Korma Curry Recipe

Name: Lamb Korma Curry Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Indian
Ingredients: 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; 1/4 cup cashews, roasted, unsalted (~20 cashews); 1/3 cup water; 3 tbsp ghee (or unsalted butter); 800g / 1.6 lb lamb shoulder, trimmed of 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 masala; 1 tsp kashmiri chilli powder (or 3/4 tsp smoked paprika + 1/4 tsp cayenne pepper); 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); Basmati rice or other plain white rice of choice; Naan, for dunking (optional); Cashews, finely chopped (optional, for sprinkling); Coriander/cilantro leaves, roughly chopped (optional, for garnish)

This melt-in-your-mouth Lamb Korma Curry is the ultimate comfort food that brings restaurant-quality Indian cuisine right to your kitchen. With tender chunks of lamb shoulder bathed in a rich, aromatic sauce with hints of coconut, cream, and warming spices, this dish delivers an incredible depth of flavor that will have everyone asking for seconds. Perfect for weekend cooking when you have a little extra time to let those amazing flavors develop!

Why You’ll Love This Recipe

Incredible Flavor: The combination of aromatic spices, creamy coconut, and slow-cooked lamb creates a curry that’s rich and complex without being overpowering.
Tender Meat: Slow cooking transforms lamb shoulder into incredibly tender morsels that practically fall apart with a gentle nudge of your fork.
Make-Ahead Friendly: This curry actually tastes even better the next day, making it perfect for meal prep or entertaining.
Impressive Yet Approachable: While it looks and tastes like something from a high-end restaurant, the process is straightforward with easy-to-follow steps.

Ingredients You’ll Need

Lamb shoulder: The star of the show! It becomes incredibly tender when slow-cooked, breaking down to create that melt-in-your-mouth texture that’s essential for a great korma.
Onions, garlic, and ginger: The aromatic base that builds the foundation of flavor in our curry.
Cashews: These create a creamy texture and add richness without relying solely on dairy.
Ghee: Adds that distinctive nutty flavor that’s essential in Indian cooking. Don’t skip this if possible!
Garam masala: The spice blend that gives this curry its characteristic warmth and depth.
Turmeric and ground ginger: Adds color and earthy warmth to the dish.
Kashmiri chili powder: Provides gorgeous color and mild heat.
Cardamom pods and cinnamon sticks: These whole spices infuse the curry with beautiful aromatic notes during cooking.
Coconut cream and regular cream: The dynamic duo that creates that signature korma richness and silky texture.
Chicken stock: Adds depth and helps tenderize the meat during slow cooking.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

You can easily substitute the lamb with chicken thighs for a lighter version, or try beef chuck for a different flavor profile. Both will work beautifully with the same cooking method, though chicken will require less cooking time.

Vegetarian Option

Replace the meat with 2 cups of mixed vegetables like cauliflower, carrots, and peas, plus 2 cups of paneer or firm tofu for a delicious vegetarian korma.

Heat Level

For those who enjoy more spice, add a diced green chili with the onion paste or increase the kashmiri chili powder for an extra kick.

Nutty Alternatives

If cashews aren’t your thing, almonds work wonderfully as a substitute. Simply soak them in hot water for 30 minutes before blending.

How to Make Lamb Korma Curry

Step 1: Prepare the Purees

Create the onion puree by blitzing onions, garlic, and ginger in a tall container using a stick blender until smooth. In the same container, blend cashews with water to create a creamy cashew puree. Set both aside.

Step 2: Cook the Onion Base

Heat ghee in an oven-proof pot over high heat. Add the onion puree and cook for about 8 minutes until reduced by half, stirring regularly to prevent browning. This step is crucial for developing flavor!

Step 3: Add the Lamb and Spices

Add lamb pieces and stir until they change from red to light brown. Mix in turmeric, ground ginger, garam masala, and kashmiri chili powder, stirring to coat the meat evenly.

Step 4: Prepare for Slow Cooking

Pour in chicken stock (just enough to barely cover the meat), add the bundled cardamom pods and cinnamon sticks. Bring to a simmer, cover, and transfer to the preheated oven.

Step 5: Slow Cook to Perfection

Bake for 1½ hours, then stir in the cashew puree. Return to the oven for another 30 minutes until the lamb is fork-tender and the sauce has thickened to a beautiful creamy consistency.

Step 6: Finish with Creaminess

Place the pot on low heat on the stovetop. Stir in sugar, salt, coconut cream, and regular cream. Simmer gently for 2 minutes to marry all the flavors together.

Pro Tips for Making the Recipe

Don’t Rush the Onion Puree: Those 8 minutes of cooking down the onion mixture are crucial for developing flavor – it’s tempting to hurry this step, but patience will reward you!
Large Lamb Cubes: Cut the lamb into generous 2-inch pieces so they don’t cook too quickly before the sauce has developed its flavor.
Bundle Those Spices: Wrapping cardamom pods in muslin gives you all the flavor without having to fish them out of your plate later.
Full-Fat Only: This is not the place for light coconut milk or half-and-half! The richness of full-fat dairy and coconut cream is essential for that authentic korma texture.
Let It Rest: Like most curries, lamb korma actually tastes even better after it sits for a few hours or overnight, as the flavors meld and deepen.

How to Serve

Lamb korma pairs perfectly with fragrant basmati rice, which helps soak up all that delicious sauce. For an authentic Indian meal experience, serve with:

Bread Options:

Warm naan bread is ideal for scooping up sauce, but roti or paratha work wonderfully too.

Refreshing Sides:

A simple cucumber raita or kachumber salad provides a cooling contrast to the rich curry.

Garnishes:

Top with a sprinkle of finely chopped cashews and fresh cilantro for color, texture, and freshness.

Make Ahead and Storage

Storing Leftovers

This curry actually improves with time! Store in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious.

Freezing

Freeze in portions for up to 3 months. The cream may separate slightly upon thawing, but a gentle reheat while stirring will bring it back together nicely.

Reheating

Reheat gently on the stovetop over medium-low heat, adding a splash of water if needed to loosen the sauce. Stir occasionally to ensure even heating and prevent the cream from separating.

FAQs

Can I make this less spicy for my family?

Absolutely! The kashmiri chili powder in this recipe provides more color than heat, but you can reduce it or omit it entirely if cooking for spice-sensitive eaters. The dish will still be wonderfully flavorful from all the other spices.
My sauce seems too thin. How can I thicken it?

If your sauce is too thin after the full cooking time, simply remove the lid and simmer on the stovetop for 5-10 minutes before adding the creams. The sauce will reduce and thicken naturally.
Can I make this in a slow cooker or pressure cooker?

Yes! Brown the meat and cook down the onion puree on the stovetop first, then transfer to your slow cooker (3 hours on high or 8 hours on low) or pressure cooker (40 minutes on high). This extra step ensures you don’t lose those important caramelized flavors.
What if I can’t find lamb shoulder?

While lamb shoulder gives the best results, you can substitute with lamb leg or stew meat. These cuts may cook a bit faster, so start checking for tenderness after about an hour in the oven.

Final Thoughts

This Lamb Korma Curry is a true labor of love that pays off with incredible flavor. While it’s not a quick weeknight meal, the hands-on time is actually quite minimal – the oven does most of the work! The result is a dish that feels special enough for celebrations but comforting enough for a cozy weekend dinner. Don’t be intimidated by the list of ingredients or steps – each component plays an important role in creating that authentic, rich korma experience that’s truly worth the effort!