Lamb Korma Indian Curry Recipe – Authentic Homemade

Indian Lamb Korma is my favourite Indian curry recipe. Anyone who knows me¬†knows this as I can’t seem to bring myself to order anything off a menu.

I will always try the other Indian dishes, but as much as they may be delicious. But it’s Lamb Korma that makes me crave Indian food.

Authentic Indian Lamb Korma Recipe

Indian Lamb Korma Recipe from Gourmet Getaways Submissions

The following lamb korma recipe is an adaption of an old favourite.

How To Make Indian Lamb Korma

  1. Melt 2 tbsp ghee in a large saucepan on high.
  2. Season lamb with the spices brown in the saucpan and set aside on a plate

  3. Chop ginger, garlic and onion in a food processor until finely chopped.
  4. Turn pan down to medium and melt the remaining ghee, add the garlic ginger and onion and masala. Stir until slightly caramelised. Turn up to high and add all of the spices (crushed cardamom, turmeric, coriander & seeds, cumin, tumeric) , stir for 5 minutes.
  5. Put the lamb back into the pan. Mix and coat lamb with the contents in pan. add beef stock and tomato paste. add water until mix is just covering the meat. Turn stove down to low and simmer with a lid covering the pan, stirring every 15 mins until lamb is very tender and sauce covers the meat.Add water if needed to cover during cooking.

  6. After about 2-2.5 hours or when Lamb is tender, remove from stove and mix through 50g of Yoghurt

  7. Serve in bowls, add a dash of yoghurt and garnish with cashew and coriander.

Simple Indian Lamb Korma

Lamb Korma Indian Recipe - Authentic Curry

Course: Dinner
Cuisine: Indian
Prep Time: 30 minutes
Cook Time: 3 hours
Total: 3 hours 30 minutes
Servings: 6
Calories: 182 kcal
Author: Gerri

This Lamb Korma recipe is an adaption from My Keto Kitchen. It is authentic recipe and requires no complex appliance it is very simple to make.

Print Recipe

Ingredients

Method

  1. Melt 2 tbsp ghee in a large saucepan on high. 


  2. Season lamb with the spices brown in the saucpan and set aside on a plate

  3. Chop ginger garlic and onion in a food processor until finely chopped.
  4. Turn pan down to medium and melt the remaining ghee, add the garlic ginger and onion and masala. Stir until slightly caramelised. Turn up to high and add all of the spices (crushed cardamon, chilli, coriander & seeds, cumin, tumeric) , stir for 5 minutes.
  5. Put the lamb back into the pan. Mix and coat lamb with the contents in pan. add beef stock and tomato paste. add water until mix is just covering the meat. Turn stove down to low and simmer with a lid covering the pan, stirring every 15 mins until lamb is very tender and sauce covers the meat.

    Add water if needed to cover during cooking.

  6. After about 2-2.5 hours or when Lamb is tender, remove from stove and mix through 50g of Yoghurt

  7. Serve in bowls, add a dash of yoghurt and garnish with cashew and coriander.

Nutrition Facts
Lamb Korma Indian Recipe - Authentic Curry
Amount Per Serving (1 serve)
Calories 182 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 7g 35%
Cholesterol 29mg 10%
Sodium 25mg 1%
Potassium 179mg 5%
Total Carbohydrates 6g 2%
Dietary Fiber 2g 8%
Sugars 2g
Protein 4g 8%
Vitamin A 1.3%
Vitamin C 3.4%
Calcium 8.2%
Iron 6.2%
* Percent Daily Values are based on a 2000 calorie diet.

If you’re looking for a healthier nut free version try this Low Carb Nut Free Lamb Korma fro My Keto Kitchen.

To make this Lamb Korma recipe in a larger batch adjust the servings in the card above.

 

 

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