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    Hungry Healthy Happy » Recipes » Lamb

    Lamb Korma

    Published: Mar 27, 2020 · Modified: Jan 13, 2022 by Dannii · This post may contain affiliate links · 31 Comments

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    • 524
    Jump to Recipe
    Diet: Gluten Free / Low Carb

    * This is a sponsored post for Try Lamb *
    A creamy korma is a deliciously comforting curry. However, you don't have to stick to a chicken one - why not try this Lamb Korma instead? All the flavours you know and love from a korma, but with delicious chunks of lamb. Melt in your mouth lamb and chunks of baby aubergine all coated in a deliciously rich and creamy sauce.

    A balti dish containing curry next to a pan of more curry and a baby aubergine.

    We are big fans of homemade curry, because you have total control over the flavour balance and make it as spicy or as mild as you like. Lamb is always a favourite meat for us to use in curry, as it takes on the flavour of the spices so well and it just falls apart when cooked.

    As part of Nutrition Month, Try Lamb have challenged us to come up with a keto recipe that uses lamb. Whilst keto recipes usually feature beef and chicken, we want to highlight how great lamb is for those that follow a keto plan.

    Jump to:
    • What is a korma?
    • Why you will love it
    • Ingredients needed
    • Step by step
    • What lamb to use
    • What vegetables to add
    • Korma curry paste
    • What to serve with it
    • FAQs
    • Extra tips
    • More lamb recipes
    • Recipe
    • Feedback

    What is a korma?

    A korma is a fragrant Indian dish containing meat, usually lamb or chicken, that is gently cooked with spices and dairy. Whilst some korma recipes contain yogurt, others have cream or a combination of the two. You can make a vegan version with coconut milk instead of dairy.

    You will find that a lot of korma recipes contain nuts – usually almonds. These are often in the homemade paste and used to thicken the sauce. You can sprinkle the curry with some flaked almonds too.

    Kormas are very popular in the UK as they are mild and seen as a gateway curry. The spice levels are pretty mellow, but it has plenty of flavour.

    Why you will love it

    • A really tasty way to use lamb
    • Low carb
    • Cheaper than ordering
    • You can make it as spicy or as mild as you like

    Ingredients needed

    • Diced lamb - we use diced lamb because it just falls apart when it has finished cooking. You could use bone-in lamb shank or shoulder, however that would change the cooking time.
    • Red onion - if you wanted a sweeter taste to the curry, then swap the red onion for diced shallots.
    • Mushrooms - we love adding mushrooms to a curry, as you can bulk it out and use a little less meat. This helps to keep the lamb korma lower in fat and calories.
    • Baby aubergines - another great way to bulk out a curry and aubergines are delicious in a curry. If you can't find baby aubergines, then you can chop up a regular aubergine.
    • Coconut milk - we would recommend using full fat coconut milk, as it makes a richer curry sauce. However, you could use reduced fat.
    • Korma curry paste - it is worth making your own curry mix, and it's really simple. Just a mix of cinnamon, cloves, cardamom, cumin, turmeric, mild chilli powder. You could use a really good quality store bought curry paste if you would prefer.
    • Coriander (cilantro) - a must in any curry. It adds lots of flavour without adding a lot of calories.
    • Lime - this makes the curry really zesty and fresh and lightens it up a little.
    • Greek yogurt - this makes the lamb korma really creamy, without having to use double cream.
    • Spinach - we are big fans of any way we can give a meal a green veggie boost, and adding spinach is an easy way to do this.

    A full ingredients list with measurements is in the recipe card below.

    Step by step

    One: Over a medium heat add the oil in a large pan and cook the onions until softened, about 4-5 minutes.

    Chopped red onion cooking in a frying pan.

    Two: Add the mushrooms and aubergine (eggplant) and cook for a further 2 minutes.

    Red onion, chopped mushrooms and baby aubergines cooking in a pan.

    Three: Add the diced lamb and cook until browned, about 4-5 minutes.

    Lamb chunks, onions, mushrooms and aubergines cooking in a pan.

    Four: Add the coconut milk and korma paste. Stir well and bring to the boil.

    Lamb and vegetables in a pan with coconut milk and curry paste,

    Five: Reduce to a simmer and add the chopped coriander. Cook for 25-30 minutes until the lamb is tender.

    A yellow curry cooking in a pan with a large heap of chopped coriander in it.

    Six: Add the lime juice and stir in the yogurt to get a marbled effect.

    Yogurt stirred through a yellow curry giving it a marbled effect.

    Seven: Add the spinach and allow to wilt, about 2 minutes.

    Lamb Korma in a pan with wilted spinach in it.

    What lamb to use

    We used diced lamb, as the chunks of it just fall apart after being cooked in this deliciously rich and luxurious sauce. Lamb is such a great source of protein, zinc and Vitamin B12, so it's a great addition to a curry. This curry has just 350 calories a serving too - so much healthier than ordering a curry.

    For more information on lamb and some recipe ideas, follow Try Lamb on Facebook.

    What vegetables to add

    The great thing about a curry is it is very forgiving. By that I mean that you can switch and swap ingredients, to use up whatever you have already in your fridge and cupboards, or what you can find in the shops.

    We used mushrooms and baby aubergine, as they add loads of texture to this and some spinach at the end. But you could use peppers and courgettes instead and swap the spinach for kale. If you were struggling for fresh veg to put in this, you could use tinned veg.

    Chunks of lamb and baby aubergines in a yellow curry sauce.

    Korma curry paste

    If you want to save yourself some time, then use a really good quality korma paste from a store. However, if you have some extra time then you can make your own Korma paste. It's really simple and mix of cinnamon, cloves, cardamom, cumin, turmeric, mild chilli powder.

    If you didn't want to make your own, and didn't want to buy a paste, you could just use curry powder or garam masala instead, but you wouldn't get that same korma flavour.

    What to serve with it

    If you want to keep the whole recipe keto, then you need to be careful with that you are serving it with. Go for courgetti spirals or cauliflower rice.

    However, if you aren't following a keto plan, then all the usual curry sides like rice and naan bread go perfectly with this. Why not try out Easy Homemade Flatbread?

    A bowl of yellow curry with a pan of curry in the background.

    FAQs

    How to store leftover curry

    Once you have allowed this curry to fully cool down, you can put it in the fridge in an air tight container and it will be good for up to 2 days. You can reheat it on the hob or in the microwave.
    This curry also freezes really well. Again, allow it to cool and then put it in a freezable container and it will be good in the freezer for up to 3 months. Once it is defrosted, you can reheat it on the hob or in the microwave until piping hot throughout - if the sauce is a little thick, you can thin it out with some water. Do not reheat the curry more than once.

    Can you make lamb korma in the slow cooker?

    This recipe cooks really well in a slow cooker and the meat is totally melt in your mouth. Follow steps one to three and then put everything in the slow cooker, along with the rest of the ingredients and cook on low for 6 hours or high for 3 hours.

    Is lamb korma easy to make?

    Yes, this is a really easy curry to make, even if you make your own curry paste (which is definitely worth the minimal effort). This curry is also really forgiving, so you can cook it a little longer, and change the ingredients a little and it will still be delicious. So, play around with it and change it to suit your own tastes. It's a great curry for beginners to make.

    Is lamb korma healthy?

    Whilst lamb is a fairly fatty meat, it has lots of nutritional benefits. Lamb is a great source of protein, zinc and Vitamin B12, so it's a great addition to a curry. This lamb korma has just 350 calories a serving too - so much healthier than ordering a curry. You can also add lots of veggies to it.

    How to adjust the spiciness of a lamb korma

    As far as curry goes, a korma is a pretty mild one, but it depends on how much spice you can handle. If you find pepper spicy, you might find this curry spicy too. You can adjust the spice in the homemade curry paste - we used a green chilli and some cayenne pepper, so reduce this to suit your on tastes. If you want a spicier curry, then you can add extra chilli.
    This is a fairly mild curry though, and one that kids will really enjoy.
    It is difficult to adjust the spice levels once it is already cooked. You could add more yoghurt or cream, but this will change the overall flavour.

    How can I thicken my lamb korma?

    If you find that your curry is too thin and watery, then the easiest way to help with this is to cook it a little longer and reduce the amount of liquid in it. Cook it a with the lid off. Adding the yoghurt at the end helps to thicken it, however try not to add too much extra yoghurt, as this can make it too mild and it will lose a lot of the flavour.
    If you are really in a rush to serve the curry, then you could make a cornflour slurry to add to it, however we find that it changes the texture and flavour too much.

    What can I use instead of lamb?

    If you can't find lamb then you could swap it for skinless and boneless chicken thigh if you want to keep it a meaty curry. If you are looking for a vegetarian version then go for lots of chunky veg like mushroom, aubergine, courgette and potatoes.

    Is lamb korma gluten free?

    This recipe should be gluten free if you are making your own curry paste. However, if you are using a store bought paste, then check then it is gluten free.

    Can I make lamb korma in advance?

    We would always recommend making the curry from fresh, however you could make the curry paste in advance to save yourself some time.

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    Extra tips

    • If you need to thicken the curry, then you can just let it cook for a little longer.
    • You can add some extra spice with some red chilli flakes.
    • Leftovers can be stored in the fridge for 2 days or in the freezer for up to 3 months.
    • This recipe can be made in the slow cooker too.
    • You can make your own curry paste, or use store bought.

    More lamb recipes

    • Lamb Stir-Fry
    • Stuffed Lamb Pita
    • Pulled Lamb
    • Lamb Keema

    If you’ve tried this lamb korma recipe, let us know how you got on in the comments below.
    Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

    Recipe

    Lamb Korma in a bowl and pan next to cilantro, ginger, limes and eggplant

    Lamb Korma

    A creamy korma is a deliciously comforting curry. However, you don't have to stick to a chicken one - why not try this Lamb Korma instead.
    A circular logo saying GF.
    Gluten Free
    The words low carb in a white circle.
    Low Carb
    4.94 from 31 votes
    Author: Dannii
    Pin Print Save recipe Recipe saved!
    Course: Main Course
    Cuisine: Indian
    Prep Time: 5 minutes
    Cook Time: 35 minutes
    Total Time: 40 minutes
    Allergens:
    An illustration of a carton of milk.
    Dairy
    An illustration of a cow's head.
    Meat
    Servings: 4
    Calories: 353kcal
    Prevent your screen from going dark

    Ingredients

    • 350 g Diced lamb
    • 1 tablespoon Olive oil
    • 0.5 Red onion - finely diced
    • 100 g Mushrooms - chopped
    • 100 g Baby aubergines (eggplant) - stalk trimmed and body quartered
    • 400 ml coconut milk
    • 4 tablespoon Korma paste
    • 15 g Fresh coriander (cilantro) - finely chopped
    • 1 Lime - (juice only)
    • 2 tablespoon 0% Greek yogurt
    • 60 g Spinach

    Instructions

    • Over a medium heat add the oil in a large pan and cook the onions until softened, about 4-5 minutes.
    • Add the mushrooms and aubergine (eggplant) and cook for a further 2 minutes.
    • Add the diced lamb and cook until browned, about 4-5 minutes.
    • Add the coconut milk and korma paste. Stir well and bring to the boil.
    • Reduce to a simmer and add the chopped coriander. Cook for 25-30 minutes until the lamb is tender.
    • Add the lime juice and stir in the yogurt to get a marbled effect.
    • Add the spinach and allow to wilt, about 2 minutes.

    Notes

    • If you need to thicken the curry, then you can just let it cook for a little longer.
    • You can add some extra spice with some red chilli flakes
    • Leftovers can be stored in the fridge for 2 days or in the freezer for up to 3 months.
    • This recipe can be made in the slow cooker too.
    • You can make your own curry paste, or use store bought.

    Nutritional Information

    Serving: 1portion | Calories: 353kcal | Carbohydrates: 10g | Protein: 22g | Fat: 31g | Saturated Fat: 22g | Cholesterol: 57mg | Sodium: 89mg | Potassium: 756mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4022IU | Vitamin C: 14mg | Calcium: 81mg | Iron: 6mg
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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    Reader Interactions

    Comments

    1. Nart | Cooking with Nart

      April 05, 2020 at 2:27 pm

      5 stars
      Made it for dinner tonight. It was really delicious! The best lamb korma recipe I've tried!!

      Reply
    2. Kacey Perez

      March 31, 2020 at 1:42 pm

      I have never made Korma before, but we have a couple more cold days in the next coming weeks and this looks like it would hit the spot on those days! Can't wait to try this one out on my family.

      Reply
    3. Deanna

      March 31, 2020 at 12:32 pm

      5 stars
      This dish looks beautiful! I love the flavors!

      Reply
    4. Adrianne

      March 31, 2020 at 10:48 am

      5 stars
      Yum, I am so hungry for curry now that I am looking at this. The flavours sound like they would work so well together also, can't wait to try it.

      Reply
    5. Danielle

      March 31, 2020 at 10:47 am

      5 stars
      Love how easy your steps are. Makes the whole process of preparing lamb korma a breeze!

      Reply
    6. Farah Maizar

      March 31, 2020 at 10:39 am

      5 stars
      I love love lamb korma, but never thought it was something I could make at home. This recipe proves me wrong! Thank you so much!

      Reply
    7. Cookilicious

      March 29, 2020 at 5:46 pm

      I make vegetarian korma with mushrooms. Love korma.

      Reply
    8. Biana | TastyGalaxy.com

      March 29, 2020 at 3:14 pm

      5 stars
      I love lamb, and this recipe sounds both simple and delicious! Will be making it very soon.

      Reply
    9. Heidy M

      March 29, 2020 at 3:00 pm

      5 stars
      This Lamb Korma looks terrific! I love a good comfort meal, and I love lamb!!! I have been trying to get lamb at the store, but here we are short of meat due to all that's going on.

      I want to try this recipe, though, as it sounds so flavorful!!! Do you think I could sub the lamb until our meats are back in the markets? What would you recommend?
      Thank you in advance!
      Heidy

      Reply
    10. Bry

      March 29, 2020 at 2:59 pm

      Such a yummy korma recipe - the aubergine and lamb together is a match made in yummy heaven. Thanks!

      Reply
    11. Danielle

      March 29, 2020 at 2:03 pm

      5 stars
      So creamy and inviting. Definitely the recipe to make if you have any lamb stocked. Can't wait to give it a try now.

      Reply
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    My name is Dannii. Here you will find easy family recipes with a healthy twist.
    Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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