Easy Lamb Korma Recipe: Prepare a Delicious Curry in a Slow Cooker or on the Stovetop

While I have previously shared a chicken korma recipe, preparing the lamb version requires some adjustments due to its unique flavor profile. Therefore, I have crafted a new recipe specifically for lamb korma.

Here is my recipe for lamb korma, a savory and juicy dish inspired by various culinary traditions.

1. About Lamb Korma

Lamb korma (or mutton korma) is a rich dish that hails from the Indian subcontinent. It involves braising lamb or mutton with yogurt or cream, water or stock, and an array of flavorful spices to create a thick curry. The origins of korma trace back to the Mughlai cuisine of the Indian subcontinent in the 16th century, often prepared in the royal kitchens and believed to have been served to Shah Jahan and his guests during the inauguration of the Taj Mahal. While various adaptations of korma have emerged based on regional ingredients, Mughlai Korma remains a beloved choice among Indian curries.

2. How to Prepare Lamb Korma

Making lamb korma requires spices that might not be staples in your pantry or easily found at your local supermarket. However, these spices can be readily sourced from any Indian grocery store.

a. Preparation for Making Lamb Korma

Lamb

I typically choose lamb shoulder or leg for this dish. Cut the lamb into one-inch chunks, with or without the bone. It’s advisable to ask your butcher to cut the lamb, especially for bone-in pieces, as it can be challenging to do at home.

Rub the lamb with a few tablespoons of plain yogurt and let it marinate in the refrigerator overnight. This process helps to tenderize the meat by breaking down the connective tissue and also eliminates any unwanted odors that lamb may have.

Other Ingredients

• Thinly slice the onion and finely chop the garlic and ginger.
• Measure out the aromatic spices, including bay leaves, cinnamon sticks, green cardamom, cloves, and cumin seeds.
• Gather turmeric powder, Kashmiri chili powder, coriander powder, salt, garam masala powder, and freshly ground black pepper.

b. The Cooking Method

Once you have all the ingredients ready, the cooking process is quite simple. You can use either a stockpot on the stove or a multi-cooker to save time.

Fry the Onions and Lamb

1. Marinate the lamb chunks with half the yogurt and refrigerate overnight.
2. Slice an onion thinly.
3. Heat some ghee in a pan and add the sliced onions. Sauté over medium heat until they turn golden brown. Avoid high heat, as it may cause the outside to brown too quickly while leaving the inside undercooked. Be careful not to burn the onions, as this can impart a bitter taste to the korma gravy.
4. Once golden brown, remove half of the onions from the pan and place them on a paper towel to cool.
5. Leave the remaining onions and oil in the pan, then add the spices.

Add the Spices

1. Lower the heat and add bay leaves, cinnamon sticks, green cardamom pods, cloves, and cumin seeds. Fry the spices over low heat until fragrant.
2. Add the marinated lamb pieces to the pan, spreading them in a single layer. Fry for five minutes on each side until slightly browned.
3. Blend the garlic, fresh ginger, and two green chilies in a food processor with a little water until a paste forms. Add this paste to the lamb and cook until the moisture has evaporated, leaving only oil.
4. Season the meat with ground spices: turmeric powder, Kashmiri chili powder, coriander, salt, garam masala powder, and freshly ground black pepper.
5. Cook the lamb for 3 to 4 minutes, then add two cups of water and continue cooking, stirring occasionally. If using a stovetop, monitor the water level and add more as necessary. If using a pressure cooker, only add one cup of water.

Slow-Cook the Lamb

1. Set the heat to low and simmer for 1.5 hours or until the lamb is tender. If using a pressure cooker, it will take less than half an hour, as most modern pressure cookers have pre-programmed settings to regulate cooking time.
2. While the lamb cooks, blend the remaining fried onions with fresh yogurt to form a paste.
3. Add the yogurt-onion paste to the lamb after it has cooked for an hour. Add water if necessary to maintain moisture.
4. Once the lamb is tender, add half a teaspoon each of ground nutmeg and ground mace.
5. Taste the dish and adjust seasoning as needed, adding salt or other spices. You may also add a pinch of sugar if the yogurt makes the sauce too sour.
6. Once cooked, let the lamb korma rest until the oil rises to the surface. You can skim off the oil for a less greasy dish, but it can enhance the appearance of the dish.

This lamb korma pairs beautifully with basmati rice, naan bread, or paratha.

3. Additional Notes on This Lamb Korma Recipe

1. You can substitute yogurt with double cream, sour cream, or coconut cream. Ensure you use thick coconut cream meant for cooking, not the kind intended for drinking.
2. A Dutch oven or large skillet may be more convenient than a slow cooker for smaller quantities, reducing the need for transferring the lamb and minimizing cleanup.
3. Consider adding a small tomato or some tomato paste for enhanced flavor.
4. For a finishing touch, sprinkle cashew nuts over the lamb korma before serving.
5. While ghee is the preferred fat for lamb korma, you can substitute half with vegetable oil if ghee is too expensive.
6. Including black cardamom in your spice mix is beneficial if available; otherwise, green cardamoms will suffice.

4. Other Related Indian Dishes

If you enjoyed this lamb korma recipe, you might want to explore other dishes commonly found in Indian restaurants. Here are some popular recipes from this blog:

• Lamb korma pairs wonderfully with chicken biryani, a favorite Indian dish often served in restaurants. You can easily recreate it at home by following my recipe.
• If you’re interested in making naan bread, check out my recipe. It’s a well-loved Indian dish that’s simple to prepare.
• If lamb isn’t your preference, you might enjoy my chicken korma recipe instead.