Lamb Korma Recipe

Name: Lamb Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 kg boneless lamb, cut into 3cm cubes; 1 medium onion, chopped; 2 teaspoons fresh ginger, grated; 3 garlic cloves, roughly chopped; 1 tablespoon coriander seed; 2 teaspoons ground cumin; 1 teaspoon cardamom pod; 1/2 teaspoon salt; 1 teaspoon chili flakes, depending on taste (less (or more); 2 tablespoons ghee; 1 medium onion, extra, sliced; 2 tablespoons tomato paste; 1/2 cup yoghurt

Servings: persons

1 kg boneless lamb, cut into 3cm cubes
1 medium onion, chopped
2 teaspoons fresh ginger, grated
3 garlic cloves, roughly chopped
1 tablespoon coriander seed
2 teaspoons ground cumin
1 teaspoon cardamom pod
1/2 teaspoon salt
1 teaspoon chili flakes, depending on taste (less (or more)
2 tablespoons ghee
1 medium onion, extra, sliced
2 tablespoons tomato paste
1/2 cup yoghurt

1
Put the onion, ginger, garlic, coriander seeds, cumin, cardamom, salt and chili flakes into a food processor and process until a smooth paste forms (or use a mortar and pestle).
2
Add the spice mix to the lamb and stir well to coat. Set aside for 1 hour.
3
Heat ghee in a large pan or wok. Add the extra onions and cook, stirring over moderate heat until the onions soften.
4
Add the lamb and cook for 8 to 10 minutes, stirring constantly,until the lamb cubes are browned all over.
5
Add the tomato paste and 2 tablespoons of the yoghurt and stir until combined.
6
Simmer uncovered until the liquid is absorbed.
7
Add the remaining yoghurt, 2 tablespoons at a time, stirring between each addition until the liquid is absorbed.
8
Cover the pan and simmer over a low heat for 30 minutes, stirring occasionally.
9
Serve with rice, raitas and relishes.

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 13 ingredients. The key ingredients include: 1 kg boneless lamb, cut into 3cm cubes, 1 medium onion, chopped, 2 teaspoons fresh ginger, grated, 3 garlic cloves, roughly chopped, and more.

Yes, Lamb Korma falls under the Soups & Stews 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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