Creamy and Aromatic Lamb Korma

Name: Creamy and Aromatic Lamb Korma
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 portions
Cuisine: Deutsch
Ingredients: 700 g lamb shoulder, cubed; 1/2 cup plain yogurt (for marinade); 1/4 cup raw cashews or almonds (soaked); 1/2 cup heavy cream; 1 EL ginger-garlic paste; 1 TL coriander powder; 1/2 TL cardamom powder; 1 cup water or lamb broth

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Lamb Korma is a decadent, aromatic Indian Meat curry known for its rich, creamy texture and mild, complex flavor. Lamb shoulder is marinated in yogurt (which tenderizes the meat) and then slow-cooked in a velvety sauce made from ground nuts (often cashews or almonds), cream, and a blend of aromatic whole spices (cardamom, cloves). The result is incredibly tender lamb and a luxurious, mildly spiced sauce. This Medium difficulty recipe is a high-protein, satisfying meal perfect for those who enjoy depth of flavor without high heat.

speichern

A bowl of pale yellow-cream curry with visible chunks of lamb, garnished with fresh cilantro and slivered almonds.

Prep Time20 min

Cook Time90 min

Servings4 portions

Equipment

Dutch oven or heavy-bottomed potBlender (for nut paste)

Instructions

1
Marinate the lamb in yogurt, ginger-garlic paste, and spices for at least 1 hour. Blend the soaked cashews/almonds with a little water to form a smooth paste.
2
In the pot, sauté chopped onions until soft. Add the marinated lamb and brown lightly.
3
Stir in the cashew/almond paste and water/broth. Bring to a simmer, cover, and cook on low heat for 60-90 minutes until the lamb is tender.
4
Stir in the heavy cream during the last 10 minutes. Season with salt and a pinch of sugar if needed. Serve hot with rice or naan.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.