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: 500 g lamb; 4 tablespoons yoghurt; 3 onions, chopped; 6 cloves garlic, chopped; 1 inch ginger, chopped; 3 tablespoons ghee or 3 tablespoons oil; 6 black peppercorns, crushed; 4 green cardamoms, crushed; 3 cloves, crushed; 1 teaspoon salt; 1 teaspoon chili powder; 2 teaspoons coriander powder; 500 ml water; 2 tablespoons green coriander

Servings: persons

500 g lamb
4 tablespoons yoghurt
3 onions, chopped
6 cloves garlic, chopped
1 inch ginger, chopped
3 tablespoons ghee or 3 tablespoons oil
6 black peppercorns, crushed
4 green cardamoms, crushed
3 cloves, crushed
1 teaspoon salt
1 teaspoon chili powder
2 teaspoons coriander powder
500 ml water
2 tablespoons green coriander

1
Cut lamb meat into small cubes.
2
Blend 2 chopped onions, garlic and ginger in a blender alongwith adding a little water.
3
Heat ghee in a saucepan.
4
Add one chopped onion and fry till it becomes pale golden in colour.
5
Add crushed spices, salt and meat.
6
Fry for 8 minutes to a rich brown colour.
7
Add the blended mixture and fry for 10 minutes.
8
Add the chilli and corriander powders and yoghurt.
9
Fry the mixture until ghee separates.
10
Add water, mix well, cover with a lid and simmer for one hour until the meat is tender and the sauce has thickened.
11
Serve hot sprinkled with corriander leaves.
12
Goes well with roti, naan or 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 14 ingredients. The key ingredients include: 500 g lamb, 4 tablespoons yoghurt, 3 onions, chopped, 6 cloves garlic, 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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