Name: Lamb Korma
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: Pacific Island
Ingredients: 2 lbs lamb, cut into 1-inch cubes; 1 cup plain yogurt; 1 onion, finely chopped; 1 tablespoon ginger-garlic paste; 1 tablespoon vegetable oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon garam masala; 1/2 teaspoon turmeric; 1/2 teaspoon chili powder; 1/2 cup heavy cream; 1/2 cup water; Salt to taste; Chopped fresh cilantro for garnish; Taste and adjust the seasoning before serving.

Savory coconut curry with chicken and onions, garnished with microgreens, in a black bowl.

Lamb Korma is a practical home-style recipe with straightforward ingredients and a flavorful finish that works well for family meals.

If you enjoy this kind of recipe, you may also want to try our chicken curry or island style beef curry.

Ingredients:

2 lbs lamb, cut into 1-inch cubes
1 cup plain yogurt
1 onion, finely chopped
1 tablespoon ginger-garlic paste
1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/2 cup heavy cream
1/2 cup water
Salt to taste
Chopped fresh cilantro for garnish

Instructions:

In a large mixing bowl, combine the lamb, yogurt, onion, and ginger-garlic paste. Mix well to coat the lamb evenly with the marinade. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best results.
Heat the oil in a large pot over medium heat. Add the cumin, coriander, garam masala, turmeric, and chili powder and cook for 1-2 minutes, until fragrant.
Add the marinated lamb to the pot and stir to coat with the spices. Cook for about 5 minutes, until the lamb is browned on all sides.
Stir in the heavy cream and water. Bring to a simmer and reduce the heat to low. Cover and simmer for about 1-1/2 hours, until the lamb is tender and the sauce has thickened.
Season with salt to taste. Garnish with chopped cilantro and serve hot.