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Easy Lamb Korma

The perfect balance of sweetness, creaminess, and spice. Lamb, almonds, cream, onions, deliciousness.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Indian
Keyword: curry, easy, korma, lamb
Servings: 4

Equipment

  • Large saute pan
  • Large bowl

Ingredients

  • 6 lamb shoulder chops
  • 1/2 cup heavy cream or substitute half-and-half or milk + butter in equal parts
  • 2 tsp lemon juice
  • 1 tbsp curry powder, for the marinade
  • 1 tbsp garam masala
  • 2 tsp sea salt, plus extra to taste
  • 2 tsp cayenne pepper
  • 1/8 cup sliced almonds or substitute cashews
  • A dash Worcestershire sauce
  • 1 handful raisins
  • 1 large white onion, diced
  • 1 tsp honey
  • 10 cherry tomatoes, halved
  • 4 tbsp butter, divided into 2 2-tbsp portions
  • 1 tbsp curry powder for frying
  • Basmati rice, cooked, to eat with the korma
  • Parsley, for garnish, if you want it
  • Water

Instructions

  • Cut the lamb shoulder chops into cubes, cutting the meat off the bone. The smaller you cut the meat, the shorter the korma will need to cook and the tenderer the meat will become in less time. For tender meat in half an hour, cut meat into 3/4 inch cubes.
  • Put the cubed lamb into a large bowl with the salt, the heavy cream (or substitution), the curry powder for the marinade, the garam masala, the cayenne pepper, the salt, the Worcestershire sauce, and the lemon juice. Stir to combine. Let sit.
  • Put 2 tbsp of butter into a large saute pan and heat on medium heat. Add the diced onion and cook until the onion is translucent. Add the honey and cook for a couple more minutes, until the onion is turning golden-brown. Then take the pan off the heat and transfer the onion into the bowl with the marinating lamb. Stir to combine.
  • Put the pan back on medium heat and add the other 2 tbsp of butter. When the butter is hot, add the halved cherry tomatoes. Add some salt. Cook for 1-2 minutes, stirring. Then add the sliced almonds, the raisins, and the curry powder for frying. Stir everything together and cook an additional 2-3 minutes, being careful not to burn the curry powder.
  • At this stage, if you feel your lamb has marinated long enough (or if you're in a hurry), you can transfer the lamb and the marinade mixture into the pan. (If you have more time, or want to marinate for longer, then by all means do so. Your dish will be more flavorsome in the end. In that case, just remove the raisin and almond and tomato mixture from the heat while waiting for the lamb to marinate, and proceed when you're ready.)
  • Once you add the lamb and marinade mixture to the pan, stir everything together. Let the mixture come to a boil, then add roughly an eighth cup of water. Cover the pan and let cook on medium heat. After about 5 minutes, uncover; check to see if the mixture is reduced, and add more water if it is. Repeat this process until your lamb has reached your desired doneness and tenderness. If you intend to cook the lamb for a long time, you can add water in larger increments to reduce active time. At the end, taste the curry and add salt and spices to taste. Add garnish, if desired, and serve with hot basmati rice.