Hope you all had a very lovely weekend. Well, I’d a very busy one, and guess what I was doing. Yes, whipping up some incredible dishes in my kitchen. I should say, the weekend proved to be a smashing success. And that means, I’ve a few recipes in my draft folder, waiting just for you!
To make the lamb korma, start by frying up some chopped onions and spices. It’s just like you’d make a classic curry. Then the lamb
goes in. Finally, stir in yogurt for some creamy goodness.
My verdict: It’s amazingly simple to make and delicious, you’ll want to make this every single day!
More Lamb Recipes
- Lamb Bhuna Restaurant Style
- Slow Cooker Lamb Curry
- Jamie Oliver’s North Indian Lamb Curry
- Lamb Biryani
- Pulled Lamb Burger
- Indian Slow Cooker Pulled Lamb
- Lamb Rogan Josh Restaurant Style
- Spicy Lamb Stir Fry
Ingredients
- ▢ 300 g lamb cut into 4 cm pieces
- ▢ 1 large onion roughly chopped
- ▢ 1 teaspoon garlic paste
- ▢ 1 teaspoon ginger paste
- ▢ 2 bay leaves
- ▢ ½ a stick of cinnamon
- ▢ 1 dried red chilly broken into small pieces
- ▢ 1 teaspoon ground cumin
- ▢ 1 teaspoon ground nutmeg
- ▢ 1 tablespoon garam masala
- ▢ ½ teaspoon red chilly powder
- ▢ ½ teaspoon ground black pepper
- ▢ ¼ cup Greek style yogurt
- ▢ ¼ cup water
- ▢ 3 tablespoon oil
- ▢ Salt to taste
Instructions
- Heat oil in a heavy bottomed pan over medium flame. Add onions and fry until softened. Now add in cinnamon, bay leaves, and dried red chilly. Fry again until fragrant.
- Throw in ginger paste and garlic paste. Fry for a few seconds.
- Now it’s time to add the ground spices (ground cumin, ground nutmeg, garam masala and red chilly powder) Fry again for a few seconds.
- Next up, throw in the lamb pieces. Fry, stirring occassionally, for 3-4 minutes. The idea is to get the lamb pieces well coated in the spices and start the cooking process.
- Then, mix yogurt in ¼ cup water. Add yogurt mixture in the curry and give it a good stir. Season with ground black pepper and salt. Mix again.
- Cover with a lid, and let it come to boil. Now reduce the flame, and simmer until sauce thickens, and the lamb pieces are well cooked.
- Alternatively, you can make lamb korma in the oven. To do that, you have to transfer the curry to a preheated oven after seasoning with black pepper and salt. Then slow cook at 160 degree Celsius for 1 – 1 ½ hours.
Video
Nutrition
More Korma Recipes
Like this lamb korma recipe? Then join Nish Kitchen on Facebook , Pinterest and Instagram . Watch exclusive recipe videos on YouTube .
Ingredients
- ▢ 300 g lamb cut into 4 cm pieces
- ▢ 1 large onion roughly chopped
- ▢ 1 teaspoon garlic paste
- ▢ 1 teaspoon ginger paste
- ▢ 2 bay leaves
- ▢ ½ a stick of cinnamon
- ▢ 1 dried red chilly broken into small pieces
- ▢ 1 teaspoon ground cumin
- ▢ 1 teaspoon ground nutmeg
- ▢ 1 tablespoon garam masala
- ▢ ½ teaspoon red chilly powder
- ▢ ½ teaspoon ground black pepper
- ▢ ¼ cup Greek style yogurt
- ▢ ¼ cup water
- ▢ 3 tablespoon oil
- ▢ Salt to taste
Instructions
- Heat oil in a heavy bottomed pan over medium flame. Add onions and fry until softened. Now add in cinnamon, bay leaves, and dried red chilly. Fry again until fragrant.
- Throw in ginger paste and garlic paste. Fry for a few seconds.
- Now it’s time to add the ground spices (ground cumin, ground nutmeg, garam masala and red chilly powder) Fry again for a few seconds.
- Next up, throw in the lamb pieces. Fry, stirring occassionally, for 3-4 minutes. The idea is to get the lamb pieces well coated in the spices and start the cooking process.
- Then, mix yogurt in ¼ cup water. Add yogurt mixture in the curry and give it a good stir. Season with ground black pepper and salt. Mix again.
- Cover with a lid, and let it come to boil. Now reduce the flame, and simmer until sauce thickens, and the lamb pieces are well cooked.
- Alternatively, you can make lamb korma in the oven. To do that, you have to transfer the curry to a preheated oven after seasoning with black pepper and salt. Then slow cook at 160 degree Celsius for 1 – 1 ½ hours.
