Lamb korma is a beautiful Indian-inspired dish packed full of flavor that's quick and easy to make - on the table in 30 minutes! You'll love the freshness of the vegetables and the subtle flavor of the minced lamb paired with the sweet savoriness of the coconut curry sauce.
❤️ Why You'll Love This
"Where I live, Indian food is not easy to find. I love a meal that I can make quickly, and experience the different flavors of a curry dish in the comfort of my own home. I am so excited to hear if you make this and enjoy it as much as I did!"
This dish utilizes many different spices that come together in perfect harmony. Curry powder, garlic, ginger, and onion are the base aromatics that begin this delicious dish.
After a long day of work, the last thing on my mind is cooking an elaborate meal. This dinner can be on the table in 30 minutes so you can spend more time relaxing and watching your favorite show!
This recipe is low carb, keto-friendly (remove the peas), and gluten-free! It can be adjusted to fit your dietary needs. Scroll down for more ideas on How to serve and variations of this dish!
🥘 Ingredients and Equipment
Here are the ingredients and equipment you will need to make this creamy Lamb Korma:
Extra-Virgin Olive Oil
Ground Lamb- traditionally in Korma, lamb stew meat is used. You could use that in place of ground lamb. Ground lamb allows makes this dish quick and easy.
Sweet Onion- you could also use a yellow or red onion in place of a sweet onion.
Frozen Peas- add more flavor to the dish than canned peas. They also hold up their texture in the dish in comparison to canned. Keto followers: remove the peas.
Coconut Milk- I used canned coconut milk from my local grocery store. It adds a creamy texture to the sauce while also balancing the flavors.
Tomatoes- I used beefsteak tomatoes but you can use whatever your favorite is.
Garlic- fresh or pre-minced in a jar, you can use either one.
Ginger Paste- you can use fresh ginger if you prefer, to cut preparation time I purchased ginger paste.
Curry Powder- is actually a mixture of multiple spices that are used in traditional Indian dishes. The combination is of turmeric, ginger, cumin, and black pepper. In India, you will hear garam masala used in their dishes which is similar to allspice with cumin added. Either would be great in this dish!
Cilantro- is used for garnish on top, feel free to omit this to your preference.
See the recipe card below for ingredient quantities and complete instructions!
Equipment and tools needed to make this Lamb Korma:
- 4-Quart Stock Pot or Sauce Pot
- Cutting Board
- Chef Knife - 10" or larger for chopping.
- Measuring Cups
- Measure Spoons
- Can Opener
- Large Wooden or Plastic Spoon - for stirring
- Ladel - any size for serving
Here are the step-by-step instructions for making Lamb Korma:
Start by prepping your ingredients ahead of time to make the cooking process flawless.
Chop your onion, mince your garlic, and dice the tomato. Open your can of coconut milk and any other ingredient packages to be helpful.
Start by heating a large skillet over medium-low heat. Add olive oil to the pan and heat. Add your sweet onions and ground lamb meat to the pan. Ground the meat and cook until fully browned and the onions are translucent.
Once cooked, drain any unwanted fat out of the pan and return the pan to medium-low heat.
Add the rest
Add all the remaining ingredients except the cilantro to the skillet and stir to combine.
Bring your mixture to a simmer and cook the sauce until thickened. This takes approximately 10 minutes.
Season and Serve
Remove from heat and add any additional seasonings to your taste.
Serve with your desired side and garnish with fresh cilantro.
Hint: Check our How to Serve section for helpful ideas to serve this Lamb Korma!
🥗 How To Serve
Here are a few ways to serve air Lamb Korma:
- Basmati rice is traditionally served with Indian dishes such as Lamb Korma, Curry, Butter Chicken, and many more! We did serve our Lamb Korma with basmati rice and it was delish!
- You can replace rice with a low-carb option such as cauliflower rice. I am going to try doing that the next time I make this recipe.
- Naan bread is another traditional indian side dish that would be delicious to scoop up this Lamb Korma.
- Top off your Korma with plain yogurt to add extra creaminess!
- Top with your favorite fresh herb! Cilantro is found in many Indian dishes and pairs very well with this dish.
Here are a few ways you can vary or make substitutions to this recipe:
- Spicy - is your spice tolerance better than mine? Feel free to play with the spice level in this recipe by using a spicier curry powder. There are many different variations of curry powder to adjust to your preference. Phaal or vindaloo are some examples of more intense spicy curry powders If yours is like mine you can cut down the amount of curry powder to start and add more to your liking.
- If you don't like cilantro you could top your Lamb Korma with fresh sliced green onion instead!
- Can't find ground lamb near you? Easily substitute with ground beef or turkey, diced chicken, or even fresh fish! All of these would be great in this dish.
- Vegan? Try this dish with roasted cauliflower instead of meat! Cauliflower will be great in this sauce and will compliment all the spices and flavors in this dish.
💭 Top Tips
- Coconut milk can burn with too high of heat so keep your stovetop on medium-low heat to prevent burning.
- Frozen peas are best in this because canned peas are just too delicate and would get mushy while cooking in the sauce.
- Use one large skillet pan when cooking this recipe to make cleanup easier!
Store your leftovers in the refrigerator in an air-tight container for up to 3 days.
We ate our leftovers the next day, so we didn't end up freezing any! I would suggest freezing your leftover Lamb Korma in an air-tight container for up to 3 months. Top tip: make sure you date your container on a piece of tape and stick it to your container to track how long it has been in the freezer.
When reheating from the refrigerator, you can quickly reheat in the microwave. Prepare a new side to try, or check out the How to Serve section for ideas on how to change up your leftovers!
When reheating from frozen, I would suggest thawing in the refrigerator 1-2 days before enjoying. Re-heat once thawed either in the microwave or in a skillet on the stovetop.
What is Lamb Korma made of?
Lamb Korma (also called mutton korma) is typically made with slow-cooked lamb stew meat (or mutton) in a creamy sauce such as yogurt, coconut milk, or a nut-based sauce. Additionally, Indian spices finish this dish, such as curry or garam masala.
How do you describe Korma?
Korma is an Indian dish that traditionally consists of braised meat, vegetables, Indian spices, and a creamy sauce made from yogurt or coconut milk. Delicious!
✔️ Lamb Recipes
Here are a few more lamb recipes you might like:
- Lamb Mince Shepherd's Pie
- Hearty Lamb Meatball Soup Recipe
- The Best Greek Burger (Gyro Burger)
- Pan-Seared Lamb Steak Recipe
- Roasted Lamb Breast
- Lamb Stew Recipe
- Leftover Lamb Shepherd's Pie
- Lamb Stew (Instant Pot)
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- 2 tablespoons extra virgin olive oil
- 1 pound minced lamb (ground lamb)
- 1 medium sweet onion
- 2 cups frozen peas
- 1 14-ounce can coconut milk
- 2 large beefsteak tomatoes
- 2 tablespoons garlic (minced)
- 1 tablespoon ginger paste
- 1 tablespoon curry powder
- 1 bunch cilantro leaves (chopped; save half for garnish)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- In a large skillet, over medium-low heat, add olive oil and cook ground lamb with the sweet onions until the lamb is fully cooked and the onions are translucent.
- Drain any unwanted fat out of the pan and return to medium-low heat.
- Add all remaining ingredients and stir to combine. (Use only half of the cilantro leaves)
- Bring to a simmer and cook until sauce is thickened, approximately 10 minutes.
- Remove from heat and season to taste. Serve and garnish with remaining cilantro.
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- SUBSTITUTIONS: Substitute chicken, pork, ground beef, ground turkey, or fish for the ground lamb in this flavorful curry dish. To make it spicier, purchase a more intense curry powder like phaal or vindaloo. As these two curry powders are the hottest, if your dish is already too spicy, start by cutting your curry powder by half and season to taste.
- TOP TIPS: Watch your heat when cooking this dish. This is a quick saute dish and your ingredients can burn quickly. Continue to stir coconut milk so it doesn't scorch. Make sure to use frozen peas, as canned peas can cook down too much and get mushy.
- SERVING SUGGESTIONS: Serve with a side of naan and garnish with plain yogurt, freshly chopped cilantro, or thinly sliced green onions. Make it a meal and serve over basmati rice, riced cauliflower, or cubed boiled potatoes!
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