Lamb Korma Recipe
Tender lamb simmered in a creamy spiced yogurt sauce with almonds, poppy seeds and saffron. Tips on prep, substitutions, and preventing curdling.
This recipe comes to us courtesy of Jill Norman's fabulous spice book, 'Herbs and Spices: The Cook's Reference.' It's the best book on spices and herbs we've seen yet, and it has great recipes as well.
Submitted by: Jill from n/a, n/a
Yield: Serves 6-8
- Strain full-fat yogurt and cook very gently so the sauce stays creamy and does not split.
- Toast and grind the nuts and whole spices for the best flavor, then brown onions before adding meat and yogurt.
- Simmer low and slow until lamb is tender; adjust chilies to control heat and use saffron or substitutes for aroma and color.
Spices
Featured in this Recipe
Preparation Instructions:
Set a fine strainer over a bowl and strain the yogurt in it for 1 hour. Discard the whey in the bowl. Blend the ginger, chilies, garlic, and water to a paste. Grind together the almonds and all the spices.
Heat the oil or ghee in large, heavy pan and fry the onion until golden. Stir in the ginger paste and the ground almonds and spices, and fry for 2-3 minutes more. Add the meat and stir well to coat it with the spices. Add the yogurt and saffron, season with salt, and cover the pan lightly.
Simmer over very low heat for 1 1/2- 2 hours, until the lamb is tender. Stir frequently to make sure it is not sticking. If necessary, add a little water. Garnish with the cilantro.
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Frequently Asked Questions
What is korma and how is this lamb korma different?
Korma is a mild, creamy curry typically made with yogurt, nuts, and fragrant whole spices. This recipe uses strained yogurt, ground almonds and poppy seeds, plus saffron and whole spices for a rich, aromatic sauce.
Why should I strain the yogurt and how long?
Straining removes excess whey so the yogurt is thicker and less likely to split when cooked. Strain for about 1 hour in a fine sieve or cheesecloth until thick.
How do I prevent the yogurt from curdling?
Use full-fat yogurt and cook over very low heat. Stir the yogurt in gently and keep the pan only lightly covered. You can temper yogurt by whisking a spoonful of hot sauce into it before adding to the pot. Avoid boiling.
Can I use bone-in lamb or other meats instead?
Yes. Bone-in lamb adds flavor but needs longer cooking. Chicken can be used but requires much less time. Adjust simmering time until the meat is tender and cooked through.
What can I substitute for almonds, poppy seeds, or saffron?
Use cashews or more blanched almonds if needed. If you lack poppy seeds, omit them or replace with extra ground nuts. Saffron is unique in flavor; for color use a pinch of turmeric and boost aroma with cardamom or cinnamon.
Can I make this in a slow cooker or oven?
Yes. Brown the onions and toast spices first, then cook on low in a slow cooker for 3 to 4 hours. For the oven, braise at about 300°F (150°C) for roughly 2 to 2.5 hours, checking tenderness.
How should I store leftovers and reheat without breaking the sauce?
Cool quickly and refrigerate for 3 to 4 days or freeze for 2 to 3 months. Reheat slowly over low heat and stir often. If the sauce separates, whisk in a little cream or strained yogurt off heat to recombine.
What is korma and how is this lamb korma different?
Korma is a mild, creamy curry typically made with yogurt, nuts, and fragrant whole spices. This recipe uses strained yogurt, ground almonds and poppy seeds, plus saffron and whole spices for a rich, aromatic sauce.
Why should I strain the yogurt and how long?
Straining removes excess whey so the yogurt is thicker and less likely to split when cooked. Strain for about 1 hour in a fine sieve or cheesecloth until thick.
How do I prevent the yogurt from curdling?
Use full-fat yogurt and cook over very low heat. Stir the yogurt in gently and keep the pan only lightly covered. You can temper yogurt by whisking a spoonful of hot sauce into it before adding to the pot. Avoid boiling.
Can I use bone-in lamb or other meats instead?
Yes. Bone-in lamb adds flavor but needs longer cooking. Chicken can be used but requires much less time. Adjust simmering time until the meat is tender and cooked through.
What can I substitute for almonds, poppy seeds, or saffron?
Use cashews or more blanched almonds if needed. If you lack poppy seeds, omit them or replace with extra ground nuts. Saffron is unique in flavor; for color use a pinch of turmeric and boost aroma with cardamom or cinnamon.
Can I make this in a slow cooker or oven?
Yes. Brown the onions and toast spices first, then cook on low in a slow cooker for 3 to 4 hours. For the oven, braise at about 300°F (150°C) for roughly 2 to 2.5 hours, checking tenderness.
How should I store leftovers and reheat without breaking the sauce?
Cool quickly and refrigerate for 3 to 4 days or freeze for 2 to 3 months. Reheat slowly over low heat and stir often. If the sauce separates, whisk in a little cream or strained yogurt off heat to recombine.
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