Ingredients needed
Lamb: I prefer using boneless lamb but any cut of lamb that requires low, slow cooking is suitable. Lamb neck, shoulder, leg of lamb or sliced lamb shanks will work well. If you can find good quality mutton, mutton korma is absolutely delicious but will require longer cooking to tenderize the meat. Cashew nuts: Korma is a cashew nut-based curry. I use whole cashew nuts that I soak in boiling water before blending into a smooth cream. Plain yogurt: I use Greek yogurt but any plain yogurt can be substituted. Spices: I use Garam Masala, cardamom, cinnamon, paprika, turmeric, salt and pepper. Use any Indian spices you have. A good curry powder will also be delicious. The Garam Masala I use contain plenty of cumin and coriander powder but feel free to add a pinch of each in addition to the other spices. Aromatics: Onion, ginger and garlic. Stock/Water. Sugar.
How to make Lamb Korma
What to serve with lamb korma
We love serving this lamb korma recipe with steamed basmati rice but curry rice, homemade naan or flatbread and a simple cucumber salad are all delicious additions.
Curry recipes
