Lamb Korma

READY IN: 1hr 45mins
Recipe by breezermom

In the 16th century the Turkish Mongois settled in the northern plains of India, bringing with them their Moghul cuisine. It is famous for splendid yogurt and cream sauces, the delicate use of highly fragrant spices, and distinctive cooking methods for meat dishes. Korma is the cooking method of braising the meat. Lamb is hard to come by here, so I've subbed pork successfully. Serve with hot cooked rice and Sweet Tomato Chutney 482649.

Top Review by ImPat

Not as hot as we would like but the flavours were awesome and especially when those spices hit the onion the smell just permenated through the house but settled down during the cooking process, I cooked with the lid on so had no problem with it drying out, I used a leg of lamb which I deboned and got 740 grams of lamb meat of plus shank which I tossed into the mix and allowed 2 hours to cook at a really slow place and the meat was succulent and spicy and thoroughly enjoyed so muc so that nearly the lot was eaten up by 3 of us, thank you breezermom, made for I Recommend tag game and recommendd by Lavendr Lynn.

Ingredients Nutrition


  1. In a large skillet cook chopped onion, garlic, and gingerroot in hot Usli Ghee or cooking oil till the onion is tender but not brown.
  2. Combine 1 tsp garam masala, cumin, mace, salt, cinnamon, turmeric,paprika, and red pepper; stir into the onion mixture. Remove from the pan.
  3. Brown the meat, half at a time, in hot Usli Ghee or oil. Add more Usli Ghee or oil to the skillet, if necessary. Drain off the excess fat. Return the meat and onion mixture to the pan. Add 1/4 cup water. Cover and simmer about 1 1/4 hours or until the meat is tender, stirring frequently to keep the mixture from sticking. If the mixture gets too thick while cooking, add 1 more tablespoon of water.
  4. Stir together the yogurt, sour cream, and flour; stir the mixture into the skillet and heat through, but do not boil.
  5. To serve, transfer the meat mixture to a heated serving dish and sprinkle cilantro on top. Serve with hot cooked rice and sweet tomato chutney.

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