This rich, restaurant-style lamb korma features tender lamb simmered with cashew paste, yogurt and aromatic spices. It is creamy, mildly spiced, and an indulgent dish. The recipe is simple & straightforward to follow.Just marinate the lamb, then slow-cook it to perfection. Serve with naan or cumin rice.
My kids order lamb korma every single time we go out, and I wanted to bring those flavors home. Since such indulgent recipes aren't for everyday, I tested the recipe over a period of nearly 8-9 months. Sharing with you this version that we love!
If you love spicy lamb dishes such as lamb vindaloo or lamb madras, this one is quite different. The lamb korma is mild and super creamy like butter chicken but is sweetish (due to lots of onions!) and has a distinct flavor of sweet smelling spices like green cardamom and cinnamon.
Rethinking the Korma Base (My Recipe Development)
Compared to my authentic mutton korma recipe, this creamy lamb korma breaks plenty of rules. Traditional mutton korma is a classic but it is hard to find in restaurants. It is quite aromatic and savory. While this take out style lamb korma is mild, sweetish and rich. Here are a few more recipe highlights.
- Instead of deep-fried onions, I like to use fresh chopped onions that are slowly browned. This brings out their natural sweetness and creates a rich, silky base. Deep-fried onions tend to give a stronger, smoky flavor, but here the goal is a softer, more mellow taste.
- Tomatoes are a big no when it comes to traditional korma. And in a few initial attempts, I didnt use them. Then, I decided to add tomato paste and it added good depth to the sauce. In fact, I use both ginger and tomatoes, much like what restaurants do to bring warmth and a gentle tang to the sauce.
- Restaurant-style korma is unimaginable without cashew paste, so I make sure to mix it in. The cashews lend a creamy body and subtle richness to the sauce. While cashews are used in chicken korma, they're not commonly added in the more traditional meat-based versions, that usually rely on yogurt and onions as their sauce foundation.
- Lastly, in my version, inspired by lamb korma from our favorite indian restaurant here in Vegas, I add a dash of kasuri methi (dry fenugreek leaves) which is a punjabi ingredient but I must admit, it really do go well with the creamy sauce.
Ingredients
Best Lamb Cut For Korma
For the best results, use trimmed(very important) boneless lamb shoulder cut into 2 inch pieces. Lamb shoulder has the right amount of marbling and that fat slowly releases into the sauce as it cooks. It stays moist and juicy and soaks up the spices and sauce beautifully. It's also a more affordable cut compared to shanks or rack/chops.
Shoulder meat is full of connective tissue. When we give it time to cook gently, those tissues gradually break down and turn the meat meltingly tender which is what we want the meat texture to be in korma curry.
Other Ingredients
- Onion - Instead of onion paste, I find that finely chopped onions impart a very good texture to the sauce. Always remember that in cashew based curries, if you will puree everything, then sometimes such thick sauces become pasty. I use a food processor fitted with a metal blade to finely chop the onions.
- Yogurt - Make sure that the yogurt is thick and not too sour, else it will make your korma tangy.
- Spices - You need sweet smelling spices only.Think cardamom, mace and cinnamon Nothing too strong or smoky because the korma sauce should be mellow both in taste and aroma.
- Tomato Sauce - Use canned tomato sauce or tomato puree for a concentrated tomato flavor. Fresh tomatoes won't do the job.
- Cashew Paste - Blend raw cashews with water. Make a thick paste.
My Tips
- Don't cook cold marinated meat since it tends to toughen. Always pull the meat out of refrigerator at least 45 minutes before you begin cooking.
- You may feel that 30 raw cashews (almost 50g) are too much. Yes, for a simple home curry they are. But this recipe is restaurant-style lamb korma and the expectation is to make a velvety, rich sauce. Right?
- Don't make the sauce too thin. Ofcourse, we need to add water to cook lamb. When lamb is tender, there will be curry to which we will add cashew paste to thicken. Restaurant style korma is on a thickish, scoopable side and if you make the sauce soupy, it won't taste indulgent and hearty.
- Finally, in many restaurants, they add coconut to lamb korma. You can finish this korma with coconut cream if desired. We do not prefer the coconut version so I don't add it.I use heavy cream to finish.
Let's Make Lamb Korma Curry
Marination is the key to a great tasting lamb korma as it tenderizes the meat and allows the spices, yogurt, and aromatics to seep deep inside. Unlike in my lamb curry where the flavors are simpler and homestyle, the slow-cooked korma has layers of flavor and marinating helps achieve takeout style melt in the mouth richness.
- Add lamb pieces to a large bowl and add the yogurt, ginger paste, garlic paste, salt and all the ground spices (except garam masala)and salt.
- Coat the lamb pieces in the marinade ingredients and leave to marinate for 4-6 hours (overnight is best).
- In a cooking pot, warm up the oil (or you can use ghee) on medium heat and crackle whole spices in hot oil to infuse the aroma.
- Add the finely chopped onions next. On low medium heat, fry the onions till they are soft, translucent and start turning light brown. This takes 5-7 minutes. We don't want a deep color on onions else the flavor will get too strong.
5. Reduce the heat to low and add in the marinated lamb to the onions. At first, on low heat(else yogurt will curdle!), start stirring around and mixing the onions and lamb.
6. Bump up the flame to low medium and fry the lamb with onions for good 7-10 minutes. The lamb should not appear pink, but no browning/searing needed. You will see that the oil will start getting released on sides of pan.
7. Pour in the tomato sauce. Mix well with the lamb.
8. Again stir and fry everything for 3-5 minutes untill tomato forms part of the masala. and you will see that everything is gilstening.
9. Add in the hot water just to cover the meat. Mix well. Cover the pot and let the lamb slow cook for 45 minutes to an hour or until its tender but not falling apart.
10. Adjust cooking time as needed. Open the lid and check in between to make sure that there's enough liquid for lamb to cook. Add ¼ cup hot water in intervals as needed (we don't want a watery sauce).
11. Notice, after cooking, there is good quantity of sauce. Now, mix in the cashew paste, garam masala powder and kasuri methi. Add heavy cream. Simmer the lamb korma for additional 5-10 minutes to let the flavors meld together.
12. When lamb is fully cooked, fork tender but not too soft, your lamb korma is ready. Rest for 15-20 minutes if possible. Serve with a drizzle of cream (optional) and a dash of crushed kasuri methi. Pair with naan or rice.
Restaurant-Style Lamb Korma (Rich & Creamy)
Ingredients
To Marinate Lamb
- 500 g boneless lamb shoulder cut into 2 inch pieces
- 80 g plain yogurt make sure it's not sour
- 1 teaspoon garlic paste
- ½ teaspoon ginger paste
- ½ teaspoon salt
Ground Spices To Add While Marinating
- 1.5 teaspoon coriander powder
- 1 teaspoon kashmiri chilli ppwder
- ¾ teaspoon turmeric powder
- ¼ teaspoon cumin powder
For The Korma Sauce
- 3-4 tablespoon neutral cooking oil or use ghee
- 220 g onion finely chopped
- 55 g tomato sauce
- 1 cup hot water plus more if needed
- ¾ teaspoon salt or as needed
- 30 (~45g) raw cashew nut soak and grind with ⅓ cup water
- ½ teaspoon garam masala powder
- 1 teaspoon sugar
- 1 teaspoon kasuri methi
- 3 tablespoon heavy cream
Whole Spices
- 2 cloves see note #2
- 1 small mace twig see note#2
- 4 green cardamom see note #2
- 1 cinnamon stick see note #2
Instructions
- Place the lamb pieces in a large bowl. Add yogurt, ginger paste, garlic paste, salt and all the mentioned ground spices except garam masala. Mix well using hands (wear gloves!) so the lamb is coated very well. Cover the bowl and let marinate, refrigerated for 4 to 6 hours or preferably overnight.Take the marinated meat out of the refrigerator, atleast 45 minutes prior to cooking. The closer it is to room temperature, the tender it will cook.
- Heat oil in a heavy pot (3 qt or larger) on medium heat. I use my dutch oven. Add the whole spices and let fry for 5-7 seconds to release flavor.
- Add the chopped onions to oil. Cook them on low medium heat for 5 to 7 minutes until soft, translucent and just turning light brown. Stir as needed while they cook. Do not let them get too dark because we dont want a strong onion flavor or color in korma.
- Lower the heat and add the marinated lamb to the cooking pot. Stir gently for 2-3 minutes so the yogurt does not curdle.
- Then, raise the heat to low medium. Cook the lamb with the onions for 7 to 10 minutes until all the pink color is gone. We do not need to brown the lamb. Some oil will begin to show at the sides of the pot.
- Add the tomato sauce and salt. Stir well and cook for 3 to 5 minutes until the tomatoes blend into the masala and the lamb mixture looks shiny.
- Pour in 1 cup hot water to just cover the lamb. Stir, cover the pot and cook on low for 45 minutes to 1 hour or until the lamb is tender but not falling apart. Adjust the cooking time, as needed depending to the cut, quality and size of your lamb pieces. While its slow cooking, uncover and check the pot now and then and add a little hot water (¼ cup at a time) if needed. Don't add too much water. Keep the sauce thickish yet pourable, not watery. The lamb should be tender and cooked through but not falling apart.
- When the lamb is cooked, taste and adjust the salt if needed. Stir in cashew paste, heavy cream, garam masala powder and crushed kasuri methi. Simmer for 5 to 10 minutes so the flavors blend together.
- Turn off the heat and let the korma rest for 15 to 20 minutes if possible.Serve warm with a little cream on top and a sprinkle of kasuri methi. Pair with naan or cumin rice.
Notes
- Don't cook cold marinated meat since it tends to toughen. Always pull the meat out of refrigerator at least 45 minutes before you begin cooking.
- If you do not have whole spices, add ⅛ teaspoon ground mace, ⅛ teaspoon ground cloves, ½ teaspoon ground cardamom.
- In many restaurants, they add coconut to lamb korma. You can finish this korma with coconut cream if desired. We do not prefer the coconut version so I don't add it.I use heavy cream to finish.
Peter says
Hi Tanvi,
Another great recipe. Simple to make, excellent to eat! I only used a portion of the full cream. Personally, I don't think great recipe needs the cream, the cashews nuts do the job perfectly.
thanks
Peter
Tanvi Srivastava says
Absolutely I agree with you. Thank you for trying and taking time to share your feedback.