Easy Lamb Korma

5 from 1 vote

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! (Serves 4-6,depending on appetite and accompaniments.)

Course Curry, Main Course

Cuisine British, Fusion, Indian

Prep Time 10

Cook Time 2

Total Time 2 10

Servings people

Calories 419kcal

Author Eb Gargano

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)

Metric - US Customary

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.

Nutrition