I seem to be making a different curry every week at the moment. It’s something I really enjoy, and we’re all slightly addicted to my homemade naan bread. We all love curry, so really, everyone is happy, and this week was even better. This week we made an Easy Lamb Korma.
I love Lamb. The Lamb Rogan Josh that I made was absolutely amazing; it’s probably the curry I’ve made that tasted the most like one from a restaurant. But, Lamb is expensive, so we don’t have it very often. When we do, the pack of diced lamb we buy is a lot smaller than packs of beef, chicken or pork. So, you get this gorgeous, tender and tasty lamb, but there’s just not enough of it. This Easy Lamb Korma will feed four with rice and naan bread, but it is very saucy, so if you want to add extra lamb, just keep the rest of the recipe the same.
Now, I can’t promise that this Easy Lamb Korma recipe is authentic. I know nothing about authentic Indian curries and cooking. But, I do know what tastes good and what’s easy to make. This Easy Lamb Korma is so creamy and full of flavour. Cooking it slowly means that the lamb is so soft and tender, it melts in your mouth. It’s wonderful. I wouldn’t eat it if you are on a diet though. I dread to think how much damage it could do. Especially if you’re like me and stand dipping bread in the sauce as it cooks!
When I make chicken korma, I use coconut milk, but husband said he didn’t like the idea of lamb and coconut, so we stuck with double cream and almonds for the korma flavour. It was gorgeous! In my fridge right now is a tub of leftover Korma Sauce and two naan breads. I’m very much looking forward to dipping later on!
My Easy Lamb Korma Recipe
- 350 g Diced Lamb
- 1 cm Ginger Grated
- 2 Cloves Garlic Crushed
- 2 tsp Garam Masala
- 1 tsp Chilli Powder
- 4 Cardamom Pods Crushed
- 0.5 tsp Coriander
- 2 tbsp Cooking oil
- 1 tsp Turmeric
- 1 Onion Finely Chopped
- 1 tbsp Tomato Puree
- 500 ml Vegetable Stock
- 2 tbsp Butter
- 300 ml Double Cream
- 2 tbsp Light Brown Sugar
- 60 g Ground Almonds
Mix the lamb, ginger, garlic, garam masala, chilli powder, seeds from cardamom pods, coriander and oil in a bowl. Making sure the lamb is well coated.
Cover and refrigerate for one hour.
Lightly fry the meat, marinade and onion in a pan or oven proof dish for 5 minutes until the onions are soft.
Add the butter and stir until melted.
Pour in the stock and add the puree, stir and bring to the boil.
Reduce to a simmer, cover and leave for one hour.
Add the cream, sugar, turmeric and almonds, stir well and simmer uncovered for one further hour.
Serve with rice and naan breads.
If you prefer, cook in the oven in an ovenproof dish, instead of on the hob. Or, use a slow cooker.