Lamb Korma


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Season with salt to taste. Garnish with chopped cilantro and serve hot.


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