Lamb Korma Recipe

Name: Lamb Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2-1/2 lb. lamb, cut into pieces; 2 cloves garlic; 1/2 oz. fresh ginger; 2 cups cold water; 2 md. onions, finely chopped; 1/4 lb. ghee; butter; 1/2 cup yogurt; 2 tbsp. tomato paste; 1 tbsp. coriander powder; 2 cloves; 2 cardamoms; 1 tsp. turmeric; 1 tsp. cumin; 1 sm. stick cinnamon; Cayenne powder, to taste; Salt, to taste

Servings: persons

2-1/2 lb. lamb, cut into pieces
2 cloves garlic
1/2 oz. fresh ginger
2 cups cold water
2 md. onions, finely chopped
1/4 lb. ghee
butter
1/2 cup yogurt
2 tbsp. tomato paste
1 tbsp. coriander powder
2 cloves
2 cardamoms
1 tsp. turmeric
1 tsp. cumin
1 sm. stick cinnamon
Cayenne powder, to taste
Salt, to taste

1
Mince garlic and ginger into a bowl and add 2 cups cold water.
2
Saute onion in half of the butter until transparent.
3
Add yogurt, tomato paste, spices, and salt.
4
Saute meat in another pan in remaining butter until golden.
5
Stir in the spice mixture; add some of the garlic-ginger infusion and simmer, covered, until meat is tender.
6
Add more garlic-ginger water from time to time, as necessary.
7
The sauce for korma should be very, very thick.
8
Correct seasonings and serve with cooked rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2-1/2 lb. lamb, cut into pieces, 2 cloves garlic, 1/2 oz. fresh ginger, 2 cups cold water, and more.

Yes, Lamb Korma falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Korma

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