Best Lamb Korma Recipes

LAMB KORMA

Steps:

• Place lamb in a bowl and drizzle 2 teaspoons olive oil over lamb; stir until coated.
• Heat remaining 2 teaspoons olive oil in a saucepan over low heat; cook and stir onion until softened, 10 to 15 minutes. Remove saucepan from heat and add potato to onion.
• Heat a large skillet over medium heat; cook and stir lamb, working in small batches, until browned, about 5 minutes per batch. Transfer browned lamb to onion mixture.
• Stir curry into lamb-onion mixture and cook over medium heat for 1 minute. Add water to lamb-onion mixture and bring to a boil. Reduce heat to low, cover saucepan, and simmer until lamb is cooked through and potatoes are tender, about 45 minutes.
• Mix coconut milk and chickpeas into lamb-onion mixture and simmer until heated through, about 5 minutes.

SLOW COOKER LAMB (OR CHICKEN) KORMA

Steps:

• Mash the garlic with the ginger and almonds, then mix with 4 tbsp of the water to form a paste.
• Heat the oil in a large frying pan, addd the meat in batches and fry until browned all over. Transfer the meat to the crock pot with a draining spoon.
• Add the onion to the pan and fry, stirring, for 2-3 minutes until turning golden. Add to crock pot.
• Add creamed coconut and water to the pan. Stir the creamed coconut until almost melted, then add the spices and the almond paste and bring to a boil. Season to taste with salt and pepper. Pour into the crock pot, stir, cover and cook on high for 3 hours or low for 6 hours until the meat is really tender.
• Stir in the garam masala, taste and re-season if necessary. Garnish with wedges of lemon and torn coriander leaves and serve with pilau rice and a green salad or other vegetable curry.

LAMB KORMA

Steps:

• Marinate lamb in mixture of ground spices and sour cream for 30 minutes. In a Dutch oven or flameproof casserole over medium-high heat, fry onion in mixture of oil and butter until edges are nicely browned. Add cinnamon, cloves, cardamom, garlic and ginger and continue frying for 1 or 2 minutes until onion turns medium brown. Add marinated lamb to onion mixture and stir over medium to medium-high heat until sour cream disappears and lamb is no longer pink on the outside, about 2 minutes. Stir in crushed fennel seeds, coconut milk, salt, and 3/4 cup water; bring to a boil. Turn heat down and simmer, covered, for 30 minutes. Uncover and simmer for another 20 to 25 minutes to thicken sauce, adding more water if sauce is too thick. At this point the meat and sauce should have darkened somewhat. Stir in lemon juice and remove from heat. Taste and add salt if needed.

LAMB KORMA

Steps:

• Put the onion, ginger, garlic, coriander seeds, cumin, cardamom, salt and chili flakes into a food processor and process until a smooth paste forms (or use a mortar and pestle).
• Add the spice mix to the lamb and stir well to coat. Set aside for 1 hour.
• Heat ghee in a large pan or wok. Add the extra onions and cook, stirring over moderate heat until the onions soften.
• Add the lamb and cook for 8 to 10 minutes, stirring constantly,until the lamb cubes are browned all over.
• Add the tomato paste and 2 tablespoons of the yoghurt and stir until combined.
• Simmer uncovered until the liquid is absorbed.
• Add the remaining yoghurt, 2 tablespoons at a time, stirring between each addition until the liquid is absorbed.
• Cover the pan and simmer over a low heat for 30 minutes, stirring occasionally.
• Serve with rice, raitas and relishes.

LAMB KORMA

Steps:

• Cut lamb meat into small cubes.
• Blend 2 chopped onions, garlic and ginger in a blender alongwith adding a little water.
• Heat ghee in a saucepan.
• Add one chopped onion and fry till it becomes pale golden in colour.
• Add crushed spices, salt and meat.
• Fry for 8 minutes to a rich brown colour.
• Add the blended mixture and fry for 10 minutes.
• Add the chilli and corriander powders and yoghurt.
• Fry the mixture until ghee separates.
• Add water, mix well, cover with a lid and simmer for one hour until the meat is tender and the sauce has thickened.
• Serve hot sprinkled with corriander leaves.
• Goes well with roti, naan or rice.

LAMB KORMA SHAHJAHANI (LAMB IN CREAMY CURRY SAUCE)

Steps:

• 0. Peel and finely chop ginger. Peel, quarter, and thinly slice onions. Debone, cube, and defat lamb. 1. Heat oil in a 6-quart saucepot. When hot, add cumin seeds (oil should be hot enough to sizzle when seeds are added; test by dropping a couple of seeds in first). When the seeds sizzle, add ginger. Fry for about 15 seconds. 2. Add onions and sauté over medium-high heat, stirring frequently, until the onions become slightly brown. 3. Raise to high heat. When the pot becomes very hot, add lamb. Stir and sauté until the lamb is nicely browned and most of the moisture has evaporated. Add turmeric, salt, paprika, chile pepper powder, black pepper powder and coriander powder. Stir for two to three minutes. Turn off the heat and add yogurt (the heat is turned off to prevent yogurt from curdling); mix. Turn the heat back on. 4. Bring the mixture to a boil. Add 1/3 to 1/2 cup of water if there is not enough liquid. Reduce heat, cover partially and simmer over low heat for 25 to 35 minutes, or until lamb becomes tender. At this point, there should be a thin film of oil on the top surface. Add garam Masala and cream. Mix and cover, then turn off the heat and leave it on the stove for about 5 minutes. Sprinkle slivered almonds on top before serving.

LAMB KORMA OVER RICE

Steps:

• In a large skillet cook chopped onion, garlic, and gingerroot in hot Usli Ghee or cooking oil till the onion is tender but not brown.
• Combine 1 tsp garam masala, cumin, mace, salt, cinnamon, turmeric,paprika, and red pepper; stir into the onion mixture. Remove from the pan.
• Brown the meat, half at a time, in hot Usli Ghee or oil. Add more Usli Ghee or oil to the skillet, if necessary. Drain off the excess fat. Return the meat and onion mixture to the pan. Add 1/4 cup water. Cover and simmer about 1 1/4 hours or until the meat is tender, stirring frequently to keep the mixture from sticking. If the mixture gets too thick while cooking, add 1 more tablespoon of water.
• Stir together the yogurt, sour cream, and flour; stir the mixture into the skillet and heat through, but do not boil.
• To serve, transfer the meat mixture to a heated serving dish and sprinkle cilantro on top. Serve with hot cooked rice and sweet tomato chutney.

LAMB KORMA CURRY

Steps:

• Coat lamb in 2 teaspoons olive oil and heart remining oil a medium saucepan, add onion and cook over low heat until soft, remove from the heat and add sweet potato.
• Heat a large frypan and brown lamb in 200gram batches and then transfer to the saucepan with the onion and sweet potato when browned.
• Add curry paste to frypan and cook for 1 minute before adding water and stir to combine and pour into the saucepan.
• Bring the saucepan to the boil and reduce heat and simmer covered for 45 minutes and then add coconut milk powder, zucchini and peas and simmer for 5 minutes or until tender.
• Serve with rice and mango chutney.
• LEFT OVERS - Curried Lamb and Chickpea Salad (serves 2 prep 5 minutes) - Prepare salad by combining 1 cup drained canned chickpeas, sliced lebanese cucumber, halved cherry tomatoes and lettuce leaves. Remove excess sauce from leftover lamb pieces and place on top the salad and serve with mango chutney.

LAMB SHAHI KORMA

Steps:

• Gently warm the cream only until it begins to steam. Remove from heat, stir in saffron threads, and set aside. In a heavy-duty blender or small food processor, blend the garlic, ginger, almonds, and 7 tablespoons of the water or broth into a paste. Set aside. Place the oil in a heavy, deep non-stick skillet and heat over medium-high. Brown the lamb in batches, placing in a single layer, taking care not to crowd the skillet. Remove lamb to a bowl as you brown it and keep warm. Into the same pan, add the cardamom, cloves, and cinnamon to the remaining oil. As soon as the cloves expand (a matter of seconds), add the onions and stir-fry until lightly browned. Reduce heat to medium and add the garlic-ginger paste, coriander, cumin, and cayenne pepper. Continue to stir-fry until browned, another 3 to 4 minutes. Return the lamb (including any accumulated juices) to the onions and spices in the skillet along with the salt, heavy cream, and remaining water or broth. Cover and bring to a boil. Reduce heat to low and simmer lamb about 1 hour until tender, stirring frequently. Skim off any fat. Mix in the garam masala. Simmer an additional 3 minutes, remove cinnamon stick and any large spice pods. Serve with rice, if desired.

LAMB WITH CASHEW-NUT CURRY (KORMA)

Steps:

• To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes.
• Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin.
• Blend again until the mixture is completely pulverized.
• Set the masala aside.
• Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes.
• In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly.
• Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown.
• Stir in the salt and the masala, then add the yoghurt.
• Stirring occasionally, cook over moderate heat until the ghee lightly films the surface.
• Add the lamb, turning it about with a spoon to coat the pieces evenly.
• Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet.
• Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time.
• Scatter 1/2 of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender.
• To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander.

LAMB SHANK KORMA

Steps:

• Soak saffron in water for a minimum of 15 minutes. Set aside until needed.
• Heat half the oil in a saucepan and fry the onions until medium brown.Add the cashew nuts and continue to fry until the onions are a deep brown.
• Use a spoon to squeeze the oil from the onions and transfer them with the nuts to a blender and puree.
• In the remaining oil sauté the green chilies, bay leaves, ginger, garlic, lamb, coriander, half the garam masala and 1 tsp of salt for 10 minutes, stirring constantly. Reduce the heat and add the chili powder and the yogurt; stir and simmer until the yogurt is absorbed.
• Add the onion and nut puree and mix well. Add the remaining garam masala and the cardamom powder; sauté for a couple of minutes. Add 800ml of water and cook over low heat until the meat is tender. Before serving stir in the lime juice and the saffron in the water.
• Serve with steamed rice. Yum -- .

LAMB KORMA - CROCK POT/SLOW COOKER

Steps:

• In a separate bowl, toss lamb with garam masala.
• Place potatoes in a 4 quart slow cooker.
• Add seasoned meat.
• Sprinkle with garlic powder, onion powder, salt and pepper.
• Pour undrained tomatoes, raisins and water over all.
• Cover and cook on low-heat setting for 8 to 10 hours or on high-heat for 4 to 5 hours.
• Ladle stew into bowls and top with yogurt if desired.

PUNJABI LAMB KORMA WITH ONION CILANTRO SALAD

Steps:

• Blend yogurt and almonds together in a food processor or blender until a smooth, creamy paste forms.
• Heat a large, wide-bottomed pan over medium heat; add ghee and allow to melt. Cook and stir yellow onions in the hot ghee until evenly browned, 10 to 15 minutes. Add lamb; cook, stirring occasionally, until slightly browned, about 6 minutes. Mix cayenne pepper and salt into lamb mixture; cook for 2 minutes.
• Stir yogurt-almond paste into lamb mixture; add water. Bring mixture to a boil; reduce heat and simmer until meat is very tender, 2 to 3 hours. Stir garam masala, cardamom, and mace into lamb korma and simmer for 10 minutes more.
• Mix red onions and cilantro together in a bowl; add lemon juice and salt and mix well. Serve salad alongside lamb korma.

KORMA-CURRIED LAMB PILAF

Steps:

• Heat the oil in a medium saucepan over medium-high heat.
• Add one-third of the lamb and cook, turning occasionally, for 3 minutes or until browned.
• Transfer to a plate.
• Repeat, in 2 more batches with the remaining lamb, heating the pan between batches.
• Add the cardamom pods and curry paste to the pan and cook, stirring, for 1 min or until aromatic.
• Return the lamb to the pan and stir to coat.
• Add the rice stock and 100ml of the yogurt and stir until well combined
• Season with salt.
• Cook, covered, for 2 minutes or until heated though.
• Stir in the peas.
• Remove from heat.
• Set aside, covered for 2 minutes or until the peas are heated through.
• Meanwhile, chop half of the coriander leaves and place in a small bowl.
• Add the remaining yogurt, and stir until well combined.
• Divide the pilaf among serving bowls.
• Top with a dollop of the yogurt mixture.
• Sprinkle with the remaining coriander leaves to serve.

LAMB KORMA

Steps:

• Soak the almonds in boiling water for 2 hours. Put the almonds, their soaking liquid, the ginger, and garlic into a blender and blend until smooth.
• Pour the oil into a medium pan over medium-high heat. When shimmering, add the cinnamon, cardamom, cloves, and bay leaves and stir-fry them until fragrant, 5-10 seconds. Put in half the meat and brown on all sides. Remove the meat with tongs and put in a bowl. Brown the remaining meat the same way.
• Return the rest of the browned meat to the pan. Pour in the almond paste. Add the cayenne, salt, and saffron. Stir and bring to a simmer. Cover, turn heat to low, and simmer gently for 60 to 75 minutes or until the meat is tender. Add the cream and cook on medium-high heat for a few minutes so the sauce thickens.

LEFTOVER LAMB KORMA

Steps:

• Put the oil in a wide, deep saucepan and add the sliced onions. Cook on a low heat, covered with a lid, for 5 minutes until the onions are soft, but not brown.
• Take the lid off and add the grated ginger and garlic together with the turmeric, garam masala, cumin and chilli. Cook for 2 minutes, stirring occasionally.
• Add roughly ¾ of the coconut milk and all of the lamb, turn the heat up and bring to the boil, then turn the heat back down and gently simmer for 10 minutes. If you find the curry becomes too dry, you can add in the rest of the coconut milk.
• After 10 minutes, add the ground almonds and chopped coriander and cook for 1 more minute, then serve with rice and/or naans and garnish with a little more chopped coriander.

LAMB KORMA

Steps:

• Heat ghee in a deep pan over medium heat.
• Add green cardamoms, black cardamoms, bay leaves, cloves, cinnamon stick and sauté.
• Add the finely sliced onions and sauté till they are transparent. Reduce the heat, add the ginger garlic paste and stir well.
• Add the lamb, stirring constantly till it changes colour.
• Add yoghurt, coriander powder, red chili powder and cook till oil starts separating.
• Add some salt, then chicken stock or water and bring to a boil. Cover and cook on a slow fire till done.
• Mix in black pepper powder,saffron.
• Garnish with thin deep fried onion rings, cream and serve hot.