Creamy Lamb Korma
This rich and savory dish combines tender chunks of lamb with a luscious creamy sauce infused with aromatic spices. The slow cooking process ensures the meat is tender and flavorful, while the creamy texture adds a touch of luxury.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Lamb (diced)
- 2 tbsp Vegetable Oil
- 2 Onions (finely chopped)
- 4 Garlic Cloves (minced)
- 2 cm Ginger (grated)
- 2 Green Chillies (finely chopped)
- 1 tsp Salt (adjust to taste)
- 1 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1/2 tsp Cinnamon
- 1/2 tsp Cardamom Powder
- 200 ml Greek Yoghurt
- 200 ml Double Cream
- 50 g Almonds (grinded into powder)
- Coriander (for garnish)
Instructions
- 1
Heat the vegetable oil in a large pan over medium heat. Add the diced lamb and brown on all sides. Remove from the pan and set aside.
- 2
In the same pan, add the chopped onions and cook until softened, about 5 minutes.
- 3
Add the minced garlic, grated ginger, and chopped green chillies. Cook for another 2 minutes.
- 4
Return the browned lamb to the pan. Add the ground turmeric, ground cumin, ground coriander, ground cinnamon, and ground cardamom. Stir well to coat the lamb and spices.
- 5
Pour in the Greek yogurt and double cream. Stir to combine.
- 6
Sprinkle in the ground almonds and season with salt to taste. Stir again.
- 7
Cover the pan and simmer gently for 45 minutes to 1 hour, or until the lamb is tender and the sauce has thickened.
- 8
Garnish with fresh coriander before serving.
- 9
Serve hot with rice or naan bread.