Lamb korma recipe- easy curry with slow cooker or on stove top

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil offers a healthier fat option.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and still creamy.

lamb

💰Cheaper: chicken

Chicken is a more affordable protein option.

Add yogurt to lamb and marinate for at least half a day, preferably overnight. Cover with cling wrap and refrigerate.

The next morning, slice the onion and rough-cut ginger, garlic, and green chili into small pieces for blending.

Blend ginger, garlic, and green chili into a paste, adding a little water to facilitate blending.

Heat ghee in a pan over low to medium heat.

Fry the sliced onion until golden brown, being careful not to burn them.

Remove the fried onion from the pan but keep the oil in the pan.

Add whole spices (bay leaves, cinnamon, green cardamom, cloves, cumin seeds) to the pan and fry until aromatic.

Add the marinated lamb to the pan, spreading it in a single layer and frying until the color changes.

Once the lamb has changed color and the water has evaporated, add the ginger, garlic, and chili paste along with all the dry spices (turmeric, Kashmiri chili, coriander powder, salt, garam masala, ground pepper).

Add water to the pan and set to low heat, simmering for 1 hour 15 minutes to 1 hour 30 minutes.

Blend the fried onion with some yogurt to create a paste that will thicken the gravy.

After simmering, add the onion yogurt paste to the lamb and adjust the water level as needed.

Taste the lamb Korma and adjust seasoning if necessary.

Add nutmeg powder and ground mace to enhance flavor, mixing well before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens