Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.75 lb (800 g) boneless lamb shoulder or leg, in 1.5 in (4 cm) cubes
- 3/4 cup (180 g) plain whole-milk yogurt
- 1.5 tbsp ginger-garlic paste (or equal fresh ginger and garlic)
- 2 tbsp lemon juice
- 2 medium onions, thinly sliced
- 1/3 cup (50 g) cashews + 2 tbsp blanched almonds
- 3 tbsp ghee or neutral oil
- Whole spices: 1 bay leaf, 4 green cardamom pods, 4 cloves, 1 small cinnamon stick, 1 tsp cumin seeds
- Ground spices: 1 tsp turmeric, 1 tsp Kashmiri chili or mild paprika, 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp garam masala, pinch nutmeg
- 1 cup (240 ml) water or mild stock, plus extra as needed
- 1/4 cup (60 ml) heavy cream (optional), salt, pinch sugar, fresh cilantro, nuts for garnish
Do This
- 1. Marinate lamb with yogurt, ginger-garlic, lemon, turmeric, chili powder, and salt for 1–8 hours in the fridge.
- 2. Soak cashews and almonds in hot water 15 minutes, then blend with 1/4 cup water into a smooth paste.
- 3. In ghee, fry onions on medium heat until deep golden brown; add whole spices and cumin seeds.
- 4. Add marinated lamb and sear on medium-high until lightly browned and the marinade thickens.
- 5. Stir in ground coriander, ground cumin, nutmeg, salt, nut paste, and about 1 cup water; mix well.
- 6. Cover and simmer on low 45–60 minutes, stirring occasionally, until lamb is very tender and sauce is silky.
- 7. Finish with cream and garam masala, adjust seasoning, rest 5 minutes, garnish with cilantro and nuts, and serve with basmati rice or naan.
Why You’ll Love This Recipe
- Luxuriously creamy, nutty sauce that is mild, aromatic, and family-friendly.
- Tender, slow-simmered lamb that practically melts in your mouth.
- Uses simple supermarket ingredients while tasting like restaurant-quality korma.
- Even better the next day, making it perfect for meal prep or entertaining.
Grocery List
- Produce: 2 medium onions, fresh ginger, garlic, 1 lemon, fresh cilantro
- Dairy: Plain whole-milk yogurt, heavy cream (optional)
- Pantry: Boneless lamb shoulder or leg, ghee or neutral oil, raw cashews, blanched almonds, bay leaf, green cardamom pods, cloves, cinnamon stick, cumin seeds, ground turmeric, Kashmiri chili or mild paprika, ground coriander, ground cumin, garam masala, ground nutmeg, sugar, salt, basmati rice or naan (for serving)
Full Ingredients
For the Lamb and Marinade
- 1.75 lb (800 g) boneless lamb shoulder or leg, trimmed and cut into 1.5 in (4 cm) cubes
- 3/4 cup (180 g) plain whole-milk yogurt
- 1.5 tbsp ginger-garlic paste or 3 cloves garlic (minced) + 1.5 in (4 cm) fresh ginger (grated)
- 2 tbsp freshly squeezed lemon juice
- 1 tsp ground turmeric
- 1 tsp Kashmiri chili powder or mild paprika (for color and gentle warmth)
- 1 tsp fine sea salt
For the Nut Paste
- 1/3 cup (50 g) raw cashews
- 2 tbsp blanched almonds
- 1/4 cup (60 ml) water (for blending)
For the Korma Sauce
- 3 tbsp ghee or neutral oil (such as canola or sunflower)
- 2 medium yellow onions, thinly sliced (about 2 cups / 220 g)
- 1 bay leaf
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 small cinnamon stick (about 2 in / 5 cm)
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/4 tsp ground nutmeg
- 1 tsp fine sea salt, plus more to taste
- 1 cup (240 ml) water or mild stock, plus extra as needed to adjust thickness
To Finish and Serve
- 1/4 cup (60 ml) heavy cream or 3 tbsp yogurt (for a lighter finish), room temperature
- 1/2 tsp garam masala
- 1 tsp sugar (optional, to gently balance the flavors)
- 2–3 tbsp fresh cilantro leaves, roughly chopped
- 2 tbsp toasted slivered almonds or chopped cashews, for garnish
- Steamed basmati rice or warm naan, for serving
Step-by-Step Instructions
Step 1: Marinate the lamb
In a large bowl, combine the yogurt, ginger-garlic paste (or minced garlic and grated ginger), lemon juice, ground turmeric, Kashmiri chili or paprika, and 1 teaspoon salt. Whisk until smooth and evenly mixed.
Add the lamb cubes and toss very well so each piece is completely coated in the yogurt mixture. Cover the bowl tightly (or use a zip-top bag) and refrigerate for at least 1 hour, ideally 4 hours, or up to overnight. The longer marinating time helps tenderize the lamb and infuse it with flavor.
When you are ready to cook, remove the lamb from the fridge while you prepare the other ingredients so it can lose its chill slightly. This helps it sear better.
Step 2: Make the nut paste
Place the cashews and blanched almonds in a small bowl and cover with very hot tap water. Let soak for 15 minutes to soften; this will help them blend into an ultra-smooth paste and give your korma its signature silky texture.
Drain the nuts and transfer them to a small blender or food processor. Add 1/4 cup (60 ml) fresh water and blend until completely smooth and creamy, scraping down the sides as needed. Set the nut paste aside. It should be thick but pourable; if your blender struggles, add another tablespoon of water.
Step 3: Brown the onions and bloom the whole spices
In a heavy-based pot or deep pan with a lid (such as a Dutch oven), heat 3 tablespoons ghee or oil over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring regularly, for 12–15 minutes until the onions turn a deep golden brown. Lower the heat slightly if they start to darken too quickly; you want them caramelized, not burned.
Once the onions are golden and soft, add the bay leaf, green cardamom pods, cloves, cinnamon stick, and cumin seeds. Fry for 1–2 minutes, stirring, until fragrant and the spices lightly sizzle. This step releases their essential oils and builds the korma’s aromatic base.
Step 4: Sear the marinated lamb
Increase the heat to medium-high. Add the marinated lamb, along with all the remaining marinade in the bowl. Spread the pieces out into an even layer as much as possible.
Cook for 6–8 minutes, stirring every couple of minutes, until the lamb loses its raw color, starts to pick up light golden spots, and the yogurt marinade thickens and clings to the meat. Do not worry if the mixture looks a bit curdled at first; as it cooks and later simmers, it will smooth out.
Step 5: Build the creamy korma base
Reduce the heat to medium. Add the ground coriander, ground cumin, and ground nutmeg. Stir well for 1–2 minutes to coat the lamb and gently toast the spices. If the pan seems dry or the spices stick, splash in a tablespoon or two of water to prevent burning.
Pour in the prepared nut paste and mix thoroughly so it blends with the onion and yogurt mixture. Add 1 teaspoon salt (or to taste) and 1 cup (240 ml) water or mild stock, stirring until you have a thick, smooth sauce that coats the lamb. Bring just to a gentle simmer.
Step 6: Simmer until the lamb is meltingly tender
Once the sauce is simmering, reduce the heat to low, cover the pot with a lid, and cook gently for 45–60 minutes. Stir every 10–15 minutes, making sure nothing is sticking to the bottom. If the sauce becomes too thick, add a splash of water at a time to maintain a creamy, pourable consistency.
The lamb is done when it is very tender and can be easily broken apart with a fork. Taste the sauce and adjust salt if needed. Remove the bay leaf and cinnamon stick if you prefer not to serve them in the finished dish.
Step 7: Finish, garnish, and serve
Turn the heat to low. Stir in the heavy cream (or additional yogurt, at room temperature), garam masala, and sugar if using. Simmer very gently for 2–3 minutes, without boiling hard, to warm through and let the flavors meld. If using yogurt to finish, keep the heat low and stir continuously to help prevent curdling.
Turn off the heat and let the korma rest for 5 minutes; this helps the sauce thicken slightly and the flavors settle. Just before serving, sprinkle with chopped fresh cilantro and garnish with toasted slivered almonds or chopped cashews.
Serve hot over steamed basmati rice or with warm naan, making sure everyone gets plenty of the rich, silky sauce.
Pro Tips
- Choose the right cut: Boneless lamb shoulder or leg has enough fat and connective tissue to become very tender and flavorful when slowly simmered.
- Take your time with the onions: Deep golden onions add sweetness and body. Do not rush this step; pale onions will give you a flatter-tasting sauce.
- Keep the simmer gentle: A low, steady simmer helps the lamb become tender without drying out and keeps the yogurt from splitting.
- Adjust the thickness: For a richer, thicker korma, simmer uncovered at the end to reduce slightly. For a looser sauce, whisk in a few tablespoons of hot water.
- Balance the flavors: Taste at the end and adjust salt, add a pinch of sugar for roundness, or a squeeze of lemon if you want a touch more brightness.
Variations
- Chicken Korma: Swap lamb for 1.75 lb (800 g) boneless, skinless chicken thighs cut into chunks. Reduce the covered simmering time to about 25–30 minutes, until the chicken is tender.
- Nut-Free Version: Omit cashews and almonds. Replace the nut paste with 1/2 cup (120 ml) coconut cream plus 2 tbsp extra yogurt. The sauce will still be creamy, with a subtle coconut note.
- Simplified Weeknight Korma: Use pre-fried onions (store-bought or from a jar) to save time. Start by blooming the whole spices in ghee, then add about 3/4 cup fried onions, the marinated meat, and proceed as written.
Storage & Make-Ahead
Allow the lamb korma to cool to room temperature, then transfer to an airtight container. Refrigerate for up to 3 days. The flavors actually deepen and improve by the next day, making it an excellent make-ahead dish for guests.
To freeze, portion into freezer-safe containers and freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over low heat, adding a splash of water or cream if the sauce has thickened too much. Stir frequently and avoid vigorous boiling to prevent the sauce from splitting.
You can also marinate the lamb up to 24 hours in advance; keep it covered in the refrigerator until ready to cook.
Nutrition (per serving)
Approximate values (for 1 of 4 servings, without rice or naan): about 650 calories; 45 g protein; 46 g fat; 12 g carbohydrates; 2 g fiber; 5 g sugar; 750 mg sodium. Values will vary based on the exact cuts of lamb, type of yogurt and cream used, and any variations or sides served.
