My slow-cooked lamb korma recipe is luxuriously thick, slightly sweet, and filled with lamb so perfectly soft, it falls off the fork.
There are few things I love more than an indulgent korma, and while I can’t claim any authentic heritage informs my cooking, I do believe that this is a dish that shouldn’t be rushed.
This meal is all about getting back to simple, cost-effective cooking beef and lamb. We’re talking minimal fuss and maximum taste; one-pot cooking, slow cookers and big bowls of delicious grub.
I’ve steered away from the more expensive cuts and bought ‘stewing chunks’ at the recommendation of my butcher. In this case, a combination of scrag, middle neck and shoulder. Delicious but totally affordable.
Here’s how to make my slow cooked lamb korma.
Ingredients
- 700 g (1.5 lb) lamb shoulder diced
- 1 inch fresh ginger grated
- 3 cloves fresh garlic grated
- 2 tsp garam masala powder
- 1 tsp mild chilli powder
- 1 tsp turmeric
- 5 cardamom pods crushed
- 1/2 tsp ground coriander
- 1 tbsp olive oil
- 1 1/2 tbsp vegetable oil
- 1 brown onion peeled and cut into eighths
- 2 fresh tomatoes cut into eights
- 1 tbsp tomato paste
- 500 ml (1.1 pt) vegetable stock
- 30 g (1.1 oz) salted butter
- 300 ml (10.1 floz) double cream
- 1 tbsp muscovado sugar
- 60 g (2.1 oz) ground almonds
- 1 handful fresh coriander
Equipment
Instructions
Preheat the oven to 140C/245F/120C fan. Make a marinade by mixing the ginger, garlic, garam masala, chilli powder, ground cardamom, ground coriander and olive oil into a paste.
Add to a bowl with the lamb chunks, mixing and rubbing with your hands to coat evenly.
Heat the vegetable oil in a large, casserole dish (make sure it has a lid as you’ll need that later).
When the oil sizzles, fry the meat with the onions until the spices are released and the onions start to soften.
Add the tomatoes, tomato paste, vegetable stock and butter.
Bring up to a simmer, then put the lid on the dish and put the whole thing in the oven with the lid on for 90 minutes.
Remove from the oven add the cream, sugar and turmeric, stir well. Return to the oven, this time without the lid, and bake for another 90 minutes.
Remove from the oven, and stir in ground almonds, then return to the oven without the lids and turn the heat up to 200C/400F/180C fan. Cook for a final 45 minutes.
Serve up to the table with plenty of basmati rice and a good sprinkling of fresh coriander.
Yummy! The lamb just falls apart!
I hope this has inspired you to try out your own lamb recipes. What ideas will you try?
More tips and suggestions for making the perfect korma and what to serve it with.
How can I thicken my lamb korma?
The easiest way of thickening a curry is to simply reduce the water content by letting it cook for longer, so continue to cook in the slow cooker with the lid off. If you’re in a hurry you can transfer it into a saucepan and reduce it over a low heat.
You can also use yogurt to thicken the dish, which will also make the korma a little milder too.
As this is a tomato-based recipe you can also add a tablespoon more tomato puree to thicken, but remember tomato puree has quite a strong taste so don’t go overboard.
If you’re in a rush you can use cornflour, which will definitely do the job, but will also change the texture. In a bowl or cup mix 2 teaspoons of cornflour with a few drops of water – enough to form a thin paste. Add the past to the the korma and stir through, then bring back up to heat to thicken.
Is lamb korma spicy? How do I make my lamb korma less spicy? How do I make my lamb korma more spicy?
Kormas in general are relatively mild and this recipe in particular should be fine for most children as long as you know they’re comfortable with a little spice.
If you would like an even milder curry simply use less chili powder, and if you would like more of a kick then add more.
Unfortunately there’s no easy way to make an already spicy slow cooked korma less spicy, so just make a note to use less chili powder next time.
How do I make my lamb korma creamier?
Due to the slow cooking and and natural fats of the lamb combined with the oils your korma will be a lovely natural kind of creamy, but if you’d prefer something just a little smoother you can add a couple of tablespoons of yogurt too.
Are lamb kormas healthy?
Kormas are a great source for protein and a variety of of important nutrients without being too high in fat, so make a great addition to put into your family’s meal rotation.
What goes well with a lamb korma?
Aside from rice I think naan breads are delicious – here’s a couple of great recipes for a 5 minute naan bread or mini naans.
Poppadoms are great too, especially if you have some chutneys to go with them. My family particularly enjoy mango or aubergine chutneys as well as pickled garlic.
Is lamb korma safe to eat while pregnant
As long as you make sure the lamb is cooked through you will be fine.
Can you refrigerate lamb korma?
Yes, as long as you’ve cooled it down to room temperature and popped it in the fridge within a couple of hours of making it it will last in the fridge for 2 days.
Can you freeze lamb korma?
Yes, as long as you’ve cooled it down and put it in the freezer within 2 hours of making it, it will freeze well for up to to 3 months.
Thaw it out in the fridge overnight night then warm through in a saucepan. If you find it a little thick you can add a tablespoon or two of water.
Print this recipe
If you’d like to give this wonderful slow-cooked lamb korma a go for yourself, here’s that recipe again in an easily printable format.
Slow cooked lamb korma
Ingredients
- 700 g (1.5 lb) lamb shoulder diced
- 1 inch fresh ginger grated
- 3 cloves fresh garlic grated
- 2 tsp garam masala powder
- 1 tsp mild chilli powder
- 1 tsp turmeric
- 5 cardamom pods crushed
- 1/2 tsp ground coriander
- 1 tbsp olive oil
- 1 1/2 tbsp vegetable oil
- 1 brown onion peeled and cut into eighths
- 2 fresh tomatoes cut into eights
- 1 tbsp tomato paste
- 500 ml (1.1 pt) vegetable stock
- 30 g (1.1 oz) salted butter
- 300 ml (10.1 floz) double cream
- 1 tbsp muscovado sugar
- 60 g (2.1 oz) ground almonds
- 1 handful fresh coriander
Instructions
- Preheat the oven to 140C/275F/120C fan. Make a marinade by mixing the ginger, garlic, garam masala, chilli powder, ground cardamom, ground coriander and olive oil into a paste.
- Add to a bowl with the lamb chunks, mixing and rubbing with your hands to coat evenly.
- Heat the vegetable oil in a large, casserole dish (make sure it has a lid as you’ll need that later).
- When the oil sizzles, fry the meat with the onions until the spices are released and the onions start to soften.
- Add the tomatoes, tomato paste, vegetable stock and butter.
- Bring up to a simmer, then put the lid on the dish and put the whole thing in the oven with the lid on for 90 minutes.
- Remove from the oven add the cream, sugar and turmeric, stir well.
- Return to the oven, this time without the lid, and bake for another 90 minutes.
- Remove from the oven, and stir in ground almonds, then return to the oven without the lids and turn the heat up to 200C/400F/180C fan.
- Cook for a final 45 minutes.
- I recommend serving to the table with plenty of basmati rice and a good sprinkling of fresh coriander.
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Kim Bambrough says
I followed this recipe exactly. It is the BEST EVER lamb korma recipe I have tried, and I have tried quite a few!.I bought a large supermarket pack of cheap mixed stewing lamb and took off the meat (which only took 5 mins). The sauce was delicious and the meat literally melted in your mouth. I made homemade peshwari naan breads and served with spiced pilau rice. What a meal it was!! A definite ‘make again.
Irfaan says
Hi, just trying out the recipe now and was wondering when to add the sugar…
Emily Leary says
Hi. Apols, you can add it whenever, really, but with the cream is a good time.