Lamb Korma Curry Recipe: Creamy and Mild

This recipe uses chunks of lamb marinated in spiced yoghurt, simmered slowly in a sauce made from onions, garlic, ginger, and aromatic spices. It’s finished with ground almonds and double cream for that classic korma richness. Best of all, it’s perfect for the whole family, and you can make it even milder with our easy child-friendly version below.

Serve it with basmati rice, naan or soft rotis for a comforting, satisfying meal. It’s also an excellent make-ahead dish, as the flavours deepen even more the next day.

Ingredients for Lamb Korma Curry

For the Marinade

• 500g lamb leg or shoulder, cut into chunks
• 150g plain yoghurt
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• 1 teaspoon salt

For the Curry

• 2 tablespoons oil or ghee
• 1 large onion, finely sliced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cinnamon
• 1 teaspoon garam masala
• 1 teaspoon ground cardamom
• 1 teaspoon mild curry powder
• 2 tablespoons ground almonds or cashews
• 100ml double cream
• 200ml water or stock
• Salt to taste
• Fresh coriander for garnish
• Optional: toasted cashews or flaked almonds

Instructions

Step 1 – Marinate the Lamb

In a large bowl, mix together the yoghurt, lemon juice, cumin, coriander, turmeric and salt. Add the lamb pieces and stir to coat evenly. Cover and refrigerate for at least 1 hour, or overnight for best results.

Step 2 – Cook the Base

Heat oil or ghee in a large pot over medium heat. Add the onions and cook for about 10 minutes until golden and soft. Stir in the garlic and ginger and cook for a further minute.

Step 3 – Add the Spices and Lamb

Add the cinnamon, garam masala, cardamom, and curry powder. Stir for 30 seconds. Add the marinated lamb and all its marinade to the pot. Cook for 5 minutes, turning the meat to seal and brown.

Step 4 – Simmer Slowly

Add the water or stock and stir in the ground almonds or cashews. Cover and simmer on low heat for 45 minutes to 1 hour, stirring occasionally, until the lamb is tender.

Step 5 – Finish the Sauce

Stir in the double cream and cook uncovered for 5–10 more minutes until the sauce thickens slightly. Taste and adjust seasoning with salt if needed.

Step 6 – Serve

Garnish with chopped coriander and toasted nuts if using. Serve hot with basmati rice, naan or roti.

Preparation Time

Marinating: 1 hour
Preparation: 15 minutes
Cooking: 1 hour
Total: Approximately 2 hours and 15 minutes

Servings

Serves 4 people

Child-Friendly Lamb Korma Version

This gentle version is perfect for younger children. It keeps all the creamy flavour but uses fewer spices and no chili.

Ingredients

• 500g lamb mince or small diced lamb
• 150g plain yoghurt
• 1 teaspoon mild curry powder
• ½ teaspoon ground cumin
• 1 garlic clove, finely grated
• 1 tablespoon oil
• ½ cup low-salt chicken stock or water
• ½ cup double cream
• 1 tablespoon ground almonds (optional)
• Salt to taste

Method to Make Child-Friendly Lamb Korma

In a bowl, mix lamb with yoghurt, curry powder, cumin, and garlic. Heat oil in a pan over medium heat. Add the lamb mixture and cook for 10–15 minutes until fully cooked.

Pour in the stock and let it simmer gently for another 10 minutes. Stir in the cream and ground almonds if using, and simmer for 5 more minutes.

Serve with plain rice or soft roti. A spoonful of plain yoghurt on top can cool it even more for little ones.

FAQs

Can I use chicken instead of lamb?

Yes, chicken thigh fillets are a great alternative and require less cooking time—about 30 minutes of simmering.

Is this curry spicy?

No, this version is mild and creamy, but you can leave out any ingredients you feel might be too strong for children.

Can I make it dairy-free?

Yes, use coconut yoghurt and coconut cream for a delicious dairy-free alternative.

Can I freeze lamb korma?

Yes, it freezes well. Let it cool completely, then freeze in portions for up to 3 months.

What should I serve with lamb korma?

Serve with basmati rice, naan, roti, or even mashed potatoes. A cucumber raita or mango chutney also pairs beautifully.

ALSO CHECK OUT: How to Make Pap: A Traditional South African Staple

Conclusion

This Lamb Korma Curry is a rich and satisfying dish that’s simple to make and packed with flavour. It’s mild enough for most palates but can easily be adjusted for little ones with our child-friendly version. The creamy sauce, tender lamb, and warm blend of spices make it perfect for cosy dinners or special occasions.

You can prepare it in advance, enjoy leftovers the next day, and freeze any extra portions for future meals. Whether you serve it with rice, roti, or naan, it’s a guaranteed crowd-pleaser.

Try it today and bring some creamy, comforting Indian-inspired flavour to your table.