Hot Lamb korma

Name: Hot Lamb Korma
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4
Cuisine: Indian
Ingredients: 500g lamb (preferably shoulder or leg), cut into chunks; 2 large onions, finely sliced; 3 cloves garlic, minced; 1-inch piece of ginger, grated; 2-3 dried red chilies (adjust to heat preference); 2 tbsp coconut oil or ghee; 1/2 cup yogurt; 1/4 cup ground almonds or cashews; 1 tsp ground coriander; 1 tsp ground cumin; 1/2 tsp ground turmeric; 1/2 tsp ground cinnamon; 1/2 tsp ground cardamom; 1-2 fresh green chilies, sliced (for extra heat); Salt to taste; Fresh coriander leaves for garnish; Water or beef stock as needed

Steve Holloway
Jul 26
5 min read

Updated: Aug 11

Cuisine -Indian - Main Meal

Discover the Rich Flavours of Hot Lamb Korma

Welcome to Stevie's Curry Magic! Today, I’m excited to share a recipe for a truly indulgent dish that’s perfect for those who love bold, warming flavours — the Hot Lamb Korma. This dish combines tender chunks of lamb simmered in a fragrant, spicy sauce infused with aromatic spices, ground nuts, and a hint of heat from dried red chilies. Whether you're a curry connoisseur or new to Indian cuisine, this recipe promises a satisfying and flavourful experience that will warm your soul and impress your taste buds. Let’s get cooking and bring a touch of magic to your dinner table!

Nutritional values for Hot Lamb korma

Expand for nutritional values

Here's an estimated nutritional overview for a typical serving of hot lamb korma (about 1 cup or 200-250 grams). Keep in mind that actual values can vary based on specific ingredients and portion sizes.

Estimated Nutritional Values per Serving:

Calories: 400-500 kcal
Protein: 25-30 grams
Fat: 25-30 grams
Carbohydrates: 15-20 grams
Fiber: 3-5 grams
Sugars: 4-6 grams
Sodium: Varies depending on added salt and stock

Key Nutrients:

Rich in protein from lamb
Good source of healthy fats, especially if cooked with ghee or oil
Contains essential vitamins and minerals like iron, zinc, and B vitamins

A bowl of curry garnished with cilantro, served with white rice and naan on a decorative table. A fork lies beside the black dish.

A Brief History of Hot Lamb Korma

Korma is a classic dish with roots that trace back to the Mughal Empire in India, where it was originally crafted as a rich, slow-cooked curry for royalty. The term "korma" comes from the Turkish word "korma," meaning "braise" or "to cook slowly," reflecting the method of cooking that tenderizes meat and melds flavours.

Traditionally, kormas are characterized by their luxurious use of yogurt, nuts, and aromatic spices, which create a rich and fragrant sauce. While many variations feature chicken or vegetables, lamb korma is especially popular for its hearty, robust flavour and tender meat.

Over centuries, the recipe spread across the Indian subcontinent, adapting to regional tastes and ingredients. The addition of fiery red chilies and extra spices gives some versions, like the hot lamb korma, a fiery twist that showcases the dish's versatility and bold flavours. Today, lamb korma remains a beloved dish, celebrated for its rich history and indulgent taste, bringing a touch of Mughal grandeur to modern tables worldwide.

Hot Lamb korma Recipe

Ingredients:

- 500g lamb (preferably shoulder or leg), cut into chunks

- 2 large onions, finely sliced

- 3 cloves garlic, minced

- 1-inch piece of ginger, grated

- 2-3 dried red chilies (adjust to heat preference)

- 2 tbsp coconut oil or ghee

- 1/2 cup yogurt

- 1/4 cup ground almonds or cashews

- 1 tsp ground coriander

- 1 tsp ground cumin

- 1/2 tsp ground turmeric

- 1/2 tsp ground cinnamon

- 1/2 tsp ground cardamom

- 1-2 fresh green chilies, sliced (for extra heat)

- Salt to taste

- Fresh coriander leaves for garnish

- Water or beef stock as needed

How to make Hot lamb korma

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Instructions:

1. Marinate the Lamb:

In a bowl, combine lamb chunks with yogurt, half of the garlic and ginger, and a pinch of salt. Let it marinate for at least 30 minutes.

2. Prepare the Spice Paste:

In a dry pan, lightly toast dried red chilies until fragrant, then soak in warm water for 10 minutes. Blend the soaked chilies with the remaining garlic, ginger, and a little water to make a smooth paste.

3. Cook the Onions:

Heat oil or ghee in a large pot over medium heat. Add sliced onions and cook until golden brown.

4. Add Spice Paste:

Stir in the spice paste and cook for 2-3 minutes until fragrant.

5. Brown the Lamb:

Add marinated lamb to the pot and cook until browned on all sides.

6. Add Spices and Nuts:

Stir in ground coriander, cumin, turmeric, cinnamon, and cardamom. Add ground nuts and cook for another minute.

7. Simmer:

Pour in enough water or stock to cover the meat. Bring to a boil, then reduce heat to low, cover, and simmer for about 1.5 to 2 hours until the lamb is tender.

8. Adjust Heat:

Add sliced green chilies for extra heat. Taste and adjust salt if needed.

9. Serve:

Garnish with fresh coriander leaves. Serve hot with basmati rice or naan bread.

Goes well with:

Frequently asked questions for Hot Lamb Korma

Can I use chicken instead of lamb?

Yes, you can substitute chicken for lamb. Adjust cooking time accordingly, as chicken cooks faster and may need about 45 minutes to 1 hour to become tender.

How spicy is this dish?

This recipe is designed to be quite spicy, especially with the dried red chilies and green chilies. You can reduce the heat by using fewer dried chilies or opting for milder spices if you prefer a milder version.

Can I make this recipe ahead of time?

Absolutely! The flavors deepen when the dish rests. Store in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

What should I serve with lamb korma?

Traditionally, it's served with steamed basmati rice or naan bread, which soak up the flavourful sauce.

Is this dish suitable for freezing?

Yes, you can freeze leftovers in an airtight container for up to 3 months. Thaw and reheat gently on the stove or microwave.

Can I make this dish less spicy?

Yes, simply reduce or omit the dried red chilies and green chilies. You can also add a splash of cream or coconut milk to mellow the heat.

What are some alternative ingredients I can use?

If nuts are a concern, you can omit ground nuts or substitute with coconut flakes. To make it vegetarian, replace meat with vegetables like cauliflower or chickpeas.

Conclusion

There’s nothing quite like a hearty, aromatic lamb korma to bring warmth and flavour to your dinner table. With its rich spices, tender meat, and a touch of heat, this dish truly embodies the magic of traditional Indian cuisine. Whether you're cooking for a special occasion or simply craving a comforting meal, hot lamb korma is sure to impress your taste buds and delight your guests. Give it a try, experiment with the spices, and enjoy the delicious journey of creating a classic curry that’s full of flavour and history. Happy cooking, and stay tuned for more of Stevie's Curry Magic!

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Cheers Steve.

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