Introduction

Lamb korma is a rich and creamy curry bursting with aromatic spices and tender lamb shoulder slow-cooked to perfection. This comforting dish combines the sweetness of cashews and the warmth of cardamom for an indulgent flavor experience. Serve it with fluffy basmati rice and naan for a satisfying meal.

This image shows a white bowl filled with three layers of food. The bottom layer is white rice, fluffy and spread evenly across the bowl's base. The middle layer is a creamy brown curry sauce with chunks of tender meat, covering most of the rice and topped with some chopped cilantro and crushed nuts. The top layer is bright green steamed broccoli florets seasoned with seeds, arranged on one side of the bowl. The bowl is placed on a soft brown cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large onions, cut into 1cm (½”) squares (brown or yellow)

8 large garlic cloves, peeled and halved

4cm (1.5″) piece ginger, peeled and sliced 3mm (0.2″) thick

¼ cup roasted, unsalted cashews (~20 cashews)

⅓ cup water

3 tbsp ghee or unsalted butter

800g (1.6 lb) lamb shoulder, trimmed and cut into 4–5 cm (2″) cubes

½ tsp ground turmeric

2½ tsp ground ginger

5½ tsp garam masala

1 tsp Kashmiri chilli powder (or smoked paprika + cayenne)

2 cups low-sodium chicken stock or broth

10 green cardamom pods, lightly crushed and tied in muslin or cheesecloth

2 cinnamon sticks

4 tsp white sugar

1½ tsp cooking salt or kosher salt

½ cup full-fat coconut cream

½ cup full-fat cream (thickened or heavy cream)

Basmati rice or other plain white rice for serving

Naan bread for dunking (optional)

Cashews, finely chopped (optional garnish)

Coriander (cilantro) leaves, roughly chopped (optional garnish)

Instructions

Step 1: Place the onions, garlic, and ginger in a tall container suitable for a stick blender. Blitz until smooth, about 5 to 10 seconds. Scrape the puree into a bowl and set aside.

Step 2: In the same container, add the cashews and water. Cover the mouth of the jar with your hand to prevent splatters, then blitz until smooth, about 10 seconds. Set aside.

Step 3: Preheat your oven to 180°C (350°F), or 160°C (320°F) fan-forced.

Step 4: Heat the ghee in a 24 cm (10″) ovenproof pot over high heat. Add the onion puree and cook, stirring regularly, for 8 minutes until reduced by half but not caramelized.

Step 5: Add the lamb cubes. Reduce heat to medium-high and stir until the meat turns from red to light brown, but do not try to brown it thoroughly.

Step 6: Stir in turmeric, ground ginger, garam masala, and Kashmiri chilli powder. Pour in the chicken stock—enough to just cover the meat. Add the sachet of cardamom pods and cinnamon sticks. Bring to a simmer, cover with a lid, and transfer the pot to the oven.

Step 7: Slow cook the lamb in the oven for 1½ hours. Remove the pot, stir in the cashew puree, replace the lid, and return to the oven for another 30 minutes. The sauce should thicken and the lamb become tender enough to pull apart easily with forks.

Step 8: Place the pot on low heat on the stove. Add sugar, salt, coconut cream, and cream. Stir and simmer gently for 2 minutes, then remove from heat.

Step 9: Serve the lamb korma over basmati rice. Garnish with chopped cashews and coriander leaves if using. Warm naan bread on the side is highly recommended for dunking.

Tips & Variations

Use smoked paprika plus a pinch of cayenne if you don’t have Kashmiri chilli powder for a mild smoky heat.

For a richer flavor, substitute ghee with unsalted butter or a combination of both.

If you prefer a milder curry, reduce the chilli powder to half the amount.

To make it vegetarian, replace lamb with firm paneer or cauliflower florets and use vegetable stock instead of chicken stock.

Always keep the cardamom pods wrapped in muslin or cheesecloth to easily remove them after cooking.

FAQs

Can I use a different cut of lamb for this recipe?

Yes, you can use lamb leg or shoulder chops cut into cubes; these cuts work well for slow cooking and will become tender. Avoid very lean cuts like lamb loin, as they may dry out during cooking.

Is it possible to make this curry spicier?

Absolutely! Increase the amount of Kashmiri chilli powder or add fresh green chilies when cooking the onion puree. Just adjust gradually to your heat preference.