Love lamb korma? Love easy recipes? Then you’ll LOVE this Easy Lamb Korma recipe! It takes just 10 minutes prep time, then you let the oven do all the hard work. Perfect for busy days when you still want to eat well.
This blog post contains affiliate links. This means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!
Let the oven do the hard work!
If you love lamb korma and you love easy recipes then you will LOVE this recipe.
You just need to fry up a few simple ingredients, then put the whole thing into the oven and forget about it for 2 hours!
2 hours later you’ll be greeted with a delicious korma that looks and tastes like you had to work a lot harder that you actually did. (Promise I won’t tell!)
Better still, if you use a hobproof, oven proof dish – either a cast iron pot or a cast aluminium pot would be perfect here – the whole thing can be done in one pot!
How to make Homemade Lamb Korma
Homemade Lamb Korma is so easy to make!
All you need to do is fry onions, garlic and chilli and a few easy spices. Then add diced lamb, coconut milk, water and ground almonds, plus some salt and pepper.
Put the lid on and place the curry your preheated oven for 2 hours. Then, after the 2 hours are up, remove from the oven and stir through the chopped coriander. Easy Peasy!
(Full recipe given in the recipe card below.)
What to serve with Lamb Korma
If you want to keep things quick and simple, you can serve this Easy Lamb Korma with plan basmati rice and/or shop-bought naan bread, plus your favourite pickles and chutneys. (I serve mine with mango chutney and lime pickle.)
If you have a bit more time, you could make your own Homemade Plan Naans or Peshwari Naans and one of these pilau rice variations:
- Easy Peasy Pilau Rice
- Multicoloured Pilau Rice
- Fruity Pilau Rice
- Easy Mushroom Pilau Rice
- Pilau Cauliflower Rice
You could also serve it with an Indian-style Kachumber Salad.
Multicoloured Pilau Rice
What to drink with Lamb Korma
It’s really tricky to choose a wine to go with Lamb Korma!
Creamy, coconut milk-based curries are typically best paired with aromatic whites like Riesling, Pinot Gris, Viognier or Gewurztraminer. However, lamb pairs best with red wine!
So what is the solution?
I think you can go two ways here…
Either go for a robust white wine with enough ‘oomph’ to stand up to the strong flavour of the lamb. For me Riesling works the best here, especially if it’s a slightly off-dry one.
Or go for fruity, medium-bodied red with low to medium tannins, like a Grenache/Garnacha, Merlot or Zinfandel. This will go very well with the lamb and be the best complement to the coconut milk and Indian flavours of the dish.
Personally, I think the Riesling option works the best, if you are willing to break the lamb with red wine ‘rule’. Try it – I think you’ll be surprised how well it works!
Make it your own…
You can absolutely adapt this recipe to suit your own personal preferences and/or what you have in your fridge. Here are some ideas…
- Use diced chicken thigh, pork or beef instead of diced lamb.
- Add diced (bell) peppers in at the same time as the lamb.
- Fry up some diced aubergine and add it in at the same time as the lamb.
- Add in some cauliflower florets and/or chunks of carrot for the last 1h of cooking.
- Add in some tinned lentils or tinned chickpeas for the last 15 minutes of cooking.
- Add in some fresh chillies – either in at the beginning or as a garnish at the end.
I’d love to hear how you’ve adapted my recipe! Let me know in the comments section 😀
PRO TIP: As lamb can be expensive, bulking this curry up with pulses and/or veggies can make a little lamb go a long way! (My favourite is to add in 2-3 bell peppers and a tin of chickpeas.)
What should you cook Lamb Korma in?
I recommend you use a cast iron ‘dutch oven’ pot or cast aluminium pot that can go on the hob and in the oven. That way it’s quicker and you keep the washing up to a minimum! However, if you don’t have one, simply use a regular saucepan for the first part, then transfer the korma to a lidded ovenproof dish before you put it in the oven.
Can you reheat Lamb Korma?
Absolutely! And, in fact, it’s one of those dishes that’s even better the next day, making it a great ‘make ahead’ option.
Place any leftover (or made ahead) Lamb Korma in an airtight container and pop it into the fridge, where it will keep for up to 3 days.
To reheat, simply tip the curry into a saucepan and heat until piping hot all the way through, adding a splash of water if it gets too dry.
Alternatively, you can reheat this curry in the microwave – again do make sure it is piping hot all the way through before serving.
Can you freeze Lamb Korma?
This Lamb Korma freezes beautifully. Simply cool the curry to room temperature and place it in a freezer-safe container. Pop the curry into the freezer, where it will keep for up to 1 month.
Defrost overnight in the fridge and reheat as above.
If you like this recipe…
…you might also like:
- Easy Prawn Korma
- Easy Vegetable Korma (Vegan)
- Leftover Lamb Korma
- Easy Chicken Dhansak
- Easy Lamb Dhansak
- Easy Lamb Tikka Masala
Easy Chicken Dhansak
Easy Lamb Korma
Ingredients
- 1 tablespoon olive oil
- 1 onion sliced finely
- 4 garlic cloves grated or crushed
- 1 cm piece of ginger grated
- 2 teaspoon ground turmeric
- 5 teaspoons garam masala (see Note 1)
- 2 teaspoon ground cumin
- ½ teaspoon chilli flakes or to taste (see Note 2)
- 900 g diced lamb (see Note 3)
- 400 ml tin coconut milk (I recommend 'full fat', but light will work)
- 200 ml water
- 3 tablespoons ground almonds
- Salt and pepper to taste (see Note 4)
- 2 tablespoon fresh coriander finely chopped (plus extra for garnish)
Instructions
- Preheat your oven to 180C / 160C fan / gas mark 4 / 350F.
- Put the oil in a hobproof and ovenproof pan (see Note 5) and add the sliced onions. Fry over a low heat, covered with a lid, for 3 minutes until the onions are soft, but not brown. Stir occasionally.
- Take the lid off and add the garlic and ginger together with the turmeric, garam masala, cumin and chilli. Cook for 2 minutes over a low heat, stirring occasionally. Add a splash of water if it gets too dry.
- Add the lamb and stir to coat the lamb with the spices, then add the coconut milk, 200ml / 7oz water and the ground almonds, plus some salt and pepper. Turn the heat up and bring to the boil.
- Put the lid on and place in your preheated oven for 2 hours. Check at the 1 hour mark and add extra water if necessary.
- After the 2 hours are up, remove from the oven and stir through the chopped coriander.
- Serve with rice and/or naans and garnish with a little more chopped coriander.
Notes
- This may seem a lot of garam masala, but it is necessary to give this dish enough spice to stand up to the robust flavour of the lamb. You can, of course, use less if you prefer.
- Typically korma is a very mild curry, with no chilli heat at all, so leave this out if you prefer. However I find a little touch of chilli enhances the flavour and makes this lamb korma even better. Use ¼ teaspoon for mild, ½ teaspoon for medium and 1 teaspoon for hot.
- You can use diced lamb leg or diced lamb shoulder here. Shoulder has more flavour, but is fattier. Leg is leaner, but has slightly less flavour. Leg also tends to be a little more expensive.
- I strongly recommend you use a good ½ teaspoon of salt here. It really brings out the other flavours.
- I recommend you use a cast iron 'dutch oven' pot or cast aluminium pot that can go on the hob and in the oven. That way it’s quicker and you keep the washing up to a minimum! However, if you don’t have one, simply use a regular saucepan for the first part, then transfer the korma to a lidded ovenproof dish before you put it in the oven.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Pin Easy Lamb Korma for later
FREE 4 Week Easy Dinners Meal Plan
Have you got your hands on a copy of my meal plan yet? If not CLICK HERE to download a copy of my FREE 4 Week Easy Dinners Meal Plan today!
Don’t want to miss a thing?
Follow me on Twitter, Facebook and Instagram. Or why not subscribe to my blog and get delicious, stress free recipes straight to your inbox every week?
Disclosure
This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!
Olwynne Metcalfe says
Absolutely delicious!
As easy to prepare as promised, I will definitely be cooking this again.
Thank you.
Eb Gargano says
Aw – yay, that is so great to hear! Thank you for such a lovely review 😀