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Hungry Healthy Happy » Recipes » Lamb

Creamy Lamb Korma

Updated: Jul 6, 2024 · Published: Mar 27, 2020 · Written by Dannii Martin · This post may contain affiliate links which earn us commissions if purchases are made · 27 Comments

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Diet: Gluten Free / Low Carb
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Lamb Korma with a text title overlay.

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, luxurious and creamy korma 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 low and slow.

A korma is a fragrant Indian dish containing meat, usually lamb or chicken, that is gently cooked with spices and dairy. 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.

Looking for more juicy and delicious lamb recipes? Why not try our simple Baked Lamb Chops, impressive Pulled Lamb or our delicious Slow Cooker Lamb Shoulder?

Jump to:
  • Why You Will Love This Lamb Korma
  • Lamb Curry Ingredients and Substitutions
  • Variations
  • How To Make Lamb Korma - Step by Step
  • Korma Curry Paste
  • Serving Suggestions
  • Extra Tips
  • Frequently Asked Questions
  • More Lamb Recipes
  • Recipe
  • Feedback

Why You Will Love This Lamb Korma

  • A really tasty way to use lamb - If you are new to cooking with lamb, then this lamb korma recipe is a great place to start. It really is foolproof and you end up with the most incredible melt in your mouth lamb.
  • Cheaper than ordering - Looking to cut back on your takeaways? Lamb is always the most expensive thing to order, so making it yourself is much cheaper.
  • Adaptable - The great thing about this, is you can make it as spicy or as mild as you like, which you don't have control over when ordering.

Lamb Curry Ingredients and Substitutions

A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.

  • 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 (eggplant) 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, but try our Korma Paste.
  • 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.

Variations

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 then some spinach at the end. But you could use peppers and courgettes (zucchini) instead and swap the spinach for kale. If you were struggling for fresh veg to put in this, you could use tinned veg.

How To Make Lamb Korma - Step by Step

Chopped red onion cooking in a frying pan.
  1. Step one: Over a medium heat add the oil in a large pan and cook the onions until softened, about 4-5 minutes.
Red onion, chopped mushrooms and baby aubergines cooking in a pan.
  1. Step two: Add the mushrooms and aubergine (eggplant) and cook for a further 2 minutes.
Lamb chunks, onions, mushrooms and aubergines cooking in a pan.
  1. Step three: Add the diced lamb and cook until browned, about 4-5 minutes.
Lamb and vegetables in a pan with coconut milk and curry paste,
  1. Step four: Add the coconut milk and korma paste. Stir well and bring to the boil.
A yellow curry cooking in a pan with a large heap of chopped coriander in it.
  1. Step five: Reduce to a simmer and add the chopped coriander. Cook for 25-30 minutes until the lamb is tender.
Yogurt stirred through a yellow curry giving it a marbled effect.
  1. Step six: Add the lime juice and stir in the yogurt to get a marbled effect.
Lamb Korma in a pan with wilted spinach in it.
  1. Step seven: Add the spinach and allow to wilt, about 2 minutes.

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.

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

Serving Suggestions

If you want to keep the whole recipe low carb, 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 Flatbreads or Chilli Naan Bread?

Extra Tips

  • Make sure your spices aren't old. Spices that have been open for 6 months or longer, tend not to have as much flavour and the curry won't have much flavour either.
  • 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.
A bowl of yellow curry with a pan of curry in the background.

Frequently Asked Questions

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.

How can I thicken 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 yogurt at the end helps to thicken it, however try not to add too much extra yogurt, 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.

More Lamb Recipes

  • Lamb Stir-Fry on a white plate next to a pair of chopsticks
    Lamb Stir-Fry
  • Stuffed lamb pita stacked on top of another next to slaw, salad and tomato slices.
    Stuffed Lamb Pita with Tzatziki Sauce
  • A leg of pulled lamb on a stone coloured surface.
    Pulled Lamb
  • A bowl of lamb keema topped with chopped coriander leaves.
    Easy Lamb Keema Curry

If you’ve tried this creamy 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

A bowl of creamy Lamb Korma next to a bunch of coriander, ginger, limes and aubergine.

Creamy Lamb Korma

By: Dannii Martin
Looking for a flavorful and comforting curry? Try this Lamb Korma recipe with melt-in-your-mouth lamb and chunks of baby aubergine in a creamy korma sauce.
A circular logo saying GF.
Gluten Free
The words low carb in a white circle.
Low Carb
5 from 26 votes
Pin Print Save recipe Saved!
Course: Main Course
Cuisine: Indian
Prep: 5 minutes mins
Cook: 35 minutes mins
Total: 40 minutes mins
Servings: 4 servings
Calories: 386kcal
Allergens:
An illustration of a carton of milk.
Dairy
An illustration of a cow's head.
Meat

Ingredients

  • 350 g (12.5 oz) Diced lamb
  • 1 tablespoon Olive oil
  • 0.5 Red onion - finely diced
  • 100 g (3.5 oz) Mushrooms - chopped
  • 100 g (3.5 oz) Baby aubergines (eggplant) - stalk trimmed and body quartered
  • 400 ml (1.66 cups) Coconut milk
  • 4 tablespoon Korma paste
  • 15 g (1 cups) Fresh coriander (cilantro) - finely chopped
  • 1 Lime - (juice only)
  • 2 tablespoon 0% Fat Free Greek yogurt
  • 60 g (2 cups) Spinach

Instructions

  • Over a medium heat add 1 tablespoon Olive oil in a large pan and cook 0.5 Red onion until softened, about 4-5 minutes.
  • Add 100 g Mushrooms and 100 g Baby aubergines (eggplant) and cook for a further 2 minutes.
  • Add 350 g Diced lamb and cook until browned, about 4-5 minutes.
  • Add 400 ml Coconut milk and 4 tablespoon Korma paste. Stir well and bring to the boil.
  • Reduce to a simmer and add 15 g Fresh coriander (cilantro). Cook for 25-30 minutes until the lamb is tender.
  • Add the juice of 1 Lime and stir in 2 tablespoon 0% Fat Free Greek yogurt to get a marbled effect.
  • Add 60 g Spinach and allow to wilt, about 2 minutes.
  • Serve with rice.

Recipe Tips

  • Make sure your spices aren't old. Spices that have been open for 6 months or longer, tend not to have as much flavour and the curry won't have much flavour either.
  • 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: 386kcal | Carbohydrates: 10g | Protein: 22g | Fat: 30g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 57mg | Sodium: 89mg | Potassium: 747mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4071IU | Vitamin C: 14mg | Calcium: 84mg | Iron: 6mg

The 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.

As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.

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Comments

  1. Nart | Cooking with Nart says

    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 says

    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 says

    March 31, 2020 at 12:32 pm

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

    Reply
  4. Adrianne says

    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 says

    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 says

    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 says

    March 29, 2020 at 5:46 pm

    I make vegetarian korma with mushrooms. Love korma.

    Reply
  8. Bry says

    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
  9. Danielle says

    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
  10. Farah Abumaizar says

    March 29, 2020 at 11:41 am

    5 stars
    My favourite meat curry- I can't believe how easy you made it seem to make! Now I must try it! Thank you

    Reply
  11. kiim says

    March 28, 2020 at 1:57 pm

    5 stars
    Love this recipe! It turned out super tasty and was easy too! I will definitely make it again.

    Reply
  12. Ashley says

    March 28, 2020 at 12:35 pm

    5 stars
    I love any kind of korma -- and I had some ground lamb I made into meatballs and used the rest of your recipe! Excellent!

    Reply
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