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)

Description

Lamb Korma Curry is a rich and aromatic Indian dish made with tender pieces of lamb shoulder slow-cooked in a luxuriously creamy sauce of onion, ginger, garlic, cashew, spices, coconut cream, and heavy cream. The curry boasts deep, complex flavors with a hint of sweetness from coconut and cashews, and is perfect served over basmati rice with naan for dipping.

Ingredients

Units Scale

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 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)

For Serving

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)

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Instructions

Prepare Onion Puree: Place the chopped onion, garlic cloves, and sliced ginger into a tall container suitable for a stick blender. Blitz until smooth, about 5 to 10 seconds. Scrape out into a bowl and set aside.
Prepare Cashew Puree: In the same container, add roasted cashews and water. Hold your hand over the mouth of the jar to avoid splattering. Blitz until smooth, approximately 10 seconds. Set this aside.
Preheat Oven: Preheat your oven to 180°C/350°F (160°C fan-forced).
Reduce Onion Puree: In a large ovenproof pot (~24 cm/10″), melt ghee over high heat. Add the onion puree and cook, stirring regularly, for about 8 minutes until it reduces by half without letting it caramelise.
Brown Lamb: Add the diced lamb to the pot, reduce heat to medium-high, and stir until the meat changes from red to light brown (do not try to brown the meat fully).
Build the Sauce: Stir in turmeric, ground ginger, garam masala, and kashmiri chilli powder. Add the chicken stock, cardamom pod sachet, and cinnamon sticks. Mix well. Bring to a simmer, cover with lid, and transfer to the oven.
Slow Cook: Cook in the oven for 1.5 hours. Stir in the cashew puree, cover again, and continue to cook for another 30 minutes. The sauce should now be creamy and thick, and the lamb tender enough to pull apart easily.
Add Creaminess: Remove the pot from the oven and place on a low heat. Add sugar, salt, coconut cream, and heavy cream. Stir and simmer gently for 2 minutes till heated through and well combined.
Serve: Serve the lamb korma over cooked basmati rice, sprinkle with chopped cashews and coriander leaves if desired. Serve with naan for dunking.

Notes

Ghee adds a rich flavor, but can be replaced by unsalted butter or coconut oil.
Use lamb shoulder for best results; alternative meats like beef chuck or pork shoulder can work.
Garam masala is key for authentic flavor; substitute with Indian curry powder if necessary.
For a milder spice, use smoked paprika and cayenne instead of kashmiri chilli powder.
Wrap cardamom pods in muslin for easy removal, or add loose and pick out later.
Always use full-fat coconut cream and cream for authentic texture and mouthfeel.
Thicken the sauce on the stove if needed before adding cream and coconut cream.
For slow cooker or instant pot adjustments, see original recipe notes.
Leftovers keep well in the fridge for up to 3 days.

Nutrition

Serving Size: 1/4 of recipe
Calories: 700
Sugar: 8g
Sodium: 1100mg
Fat: 50g
Saturated Fat: 25g
Unsaturated Fat: 22g
Trans Fat: 0.5g
Carbohydrates: 20g
Fiber: 3g
Protein: 36g
Cholesterol: 135mg