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.
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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?
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Why You Will Love It
- 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.
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 one: Over a medium heat add the oil in a large pan and cook the onions until softened, about 4-5 minutes.
- Step two: Add the mushrooms and aubergine (eggplant) and cook for a further 2 minutes.
- Step three: Add the diced lamb and cook until browned, about 4-5 minutes.
- Step four: Add the coconut milk and korma paste. Stir well and bring to the boil.
- Step five: Reduce to a simmer and add the chopped coriander. Cook for 25-30 minutes until the lamb is tender.
- Step six: Add the lime juice and stir in the yogurt to get a marbled effect.
- 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 a mix of garlic, ginger, spices, almonds, coconut and mild chilli powder.
As we have used our own Korma Paste, this recipe is not nut-free. If you have an allergy to nuts, simply omit the almonds from our recipe.
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.
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?
Dannii's Top 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.
Frequently Asked Questions
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.
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.
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
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
Creamy Lamb Korma {Better than Takeaway!}
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.
- As we have used our own Korma Paste, this recipe is not nut-free. If you have an allergy to nuts, use store-bought paste of omit it from our recipe.
Nutritional Information
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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.
Bry says
Such a yummy korma recipe - the aubergine and lamb together is a match made in yummy heaven. Thanks!
Danielle says
So creamy and inviting. Definitely the recipe to make if you have any lamb stocked. Can't wait to give it a try now.
kiim says
Love this recipe! It turned out super tasty and was easy too! I will definitely make it again.
Ashley says
I love any kind of korma -- and I had some ground lamb I made into meatballs and used the rest of your recipe! Excellent!
Veena Azmanov says
Love the option I can make this delicious dish. This dish looks like a festive one. I am drooling.
Charla says
I cannot resist a good ole lamb korma, it's true comfort food without being too heavy.
Irina says
This is a thing - this curry meal. Love the flavors, love the taste. Made it tonight: it was a hit:)
Helen of Fuss Free Flavours says
Lamb is such a good meat to use in curry, and I love the idea of lamb korma. Such a tasty dish, more flavour than spice. A good thing to freeze in batches and have handy for when you fancy it.
Rebecca says
I love a good lamb dish! this is delicious
Marie-Charlotte Chatelain says
This is by far my favorite order at the Indian restaurant! Our favorite restaurant just closed down and I have been craving this dish! Time to learn how to make it! Looks awesome
Anita says
Korma is one of my favorite Indian dish to get in a restaurant. Didn't know it's this easy to cook it myself at home. Thanks for this awesome recipe.
Justine says
Mom made this the other day and it was so good I searched for the recipe, making this weekend!
Jacqueline Meldrum says
You have put me right in the mood for a korma. Trying not to go out but I do have all the spicy so I may try to make my own paste.
Anna says
Delicious looking curry with so much great flavour! I would lick my bowl clean after this!
Bry says
Ooh, I love korma!! Bookmarking this recipe for the weekend. Your photos look SO good!