Lamb Korma

Aromatic Lamb/Mutton Korma made in a Indian traditional way.

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Preparation Time : 10 mins

Cooking Time : 45-60 mins

Serves : 4-5

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Main Ingredient : Lamb/Mutton
Recipe Type : Dinner Lunch Special Occasion

Ingredients :


  • Lamb/Mutton with bone - 750g - cut into big chunks
  • Oil - 4 tblsp
  • Cinnamon - 4 cm long thick strip
  • Cloves - 2
  • Cardamom - 2
  • Onion - 1 large or 3 small
  • Tomato - 3 large
  • Green Chilli - 3 for medium spicy or 5 for extra spicy
  • Ginger - Garlic paste - 5 tsp heaped
  • Yoghurt (Curd) - 3 tblsp + 2 tblsp for the end
  • Potato - 1 large (optional)
  • Cashewnuts - 10 (optional)
  • Poppy seeds - 1 tsp (optional)
  • Tinned Coconut milk - 3 tblsp or 150ml fresh coconut milk
  • Lemon juice - 15ml
  • Mint Leaves chopped - 1 tblsp
  • Coriander Leaves chopped - 1 tblsp
  • Water - as required
  • Salt - to taste

​​Spice powders:

  • Chilli powder - 1/2 tsp
  • Coriander powder - 4 tsp​ heaped

Method :
  1. Chop all the onion, tomato and herbs; Slit the chilli.
  2. Make fresh coconut milk if you don't have the tinned coconut milk.
  3. Grind the poppy seeds and cashewnuts into a fine paste with very little water.
  4. Heat a 4-5 litre pressure cooker pan on a stove and add oil.
  5. When the oil is hot enough, add cinnamon, cardamom and cloves; Saute for about 1/2 a minute.
  6. Add chopped onion to the oil; saute them on a medium heat them until they become translucent.
  7. Add chilli and ginger-garlic paste and fry for few minutes.
  8. Add chopped tomatoes, chilli powder, coriander powder, salt, lamb/mutton pieces, chopped coriander and mint leaves; fry further for about 4-5 minutes.
  9. Add 3 tblsp of yoghurt.Stir it.
  10. ** Add about 200ml of water to the pan.
  11. ** Cover and leave the heat on medium.
  12. ** After the first whistle, reduce the heat to low and pressure cook for about 12-14 minutes.
  13. ** Switch off the stove and open the lid once the pressure is gone.
  14. ** Add potatoes and pressure cook again for about 5 minutes or upto the two whistles. Switch Off.
  15. Add coconut milk, 2 tblsp of yoghurt, cashewnut and poppy seeds paste and more water.
  16. Let the curry boil on medium heat for about 3-4 minutes.
  17. Add the lemon juice and garnish with coriander leaves.
** - If the pressure cooker is not available, replace the steps 10-14 above starting with the symbol ** with the following steps and continue to step 15 above.

  1. Add about 1.5l of water to the pan of lamb, onion, tomatoes and spices.
  2. Put a pan on high heat. Once the water starts boiling, simmer it; Cover and cook on a low heat until the meat is tender enough. It might take about 1 hour 30 minutes or longer.
  3. Open the lid, stir few times and make sure that there is enough water left to cook the lamb/mutton.
  4. Add potatoes, cover and cook on medium heat for about 8-10 minutes. Add more water if needed.​

Notes : Cooking time of Lamb/Mutton varies due to many factors like fresh/frozen, lamb meat or mutton and the country where the meat comes from. This is just an approximate time only. Suitable for Butter Rice/Chapati/Parotta or any wheat bread. If you would like a British style Lamb Korma, Please click here.

Other Names : Mutton Korma


If you use different ingredients than the ones used in this recipe or use alternate method, please click Here to post your variation.


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