Lamb Korma Recipe – Authentic Goat Curry with Kewra & Almonds

Last Updated on 4 months by Neha Deshmukh

Lamb Korma Recipe – Authentic Goat Curry with Kewra & Almonds

Hey everyone! If you’re anything like me, a truly comforting meal is one that’s simmered low and slow, packed with flavour, and just…feels like a hug in a bowl. This Lamb Korma is exactly that. I first made this for a family gathering, and it was an instant hit – everyone raved about the tender meat and the delicate, fragrant sauce. It’s a bit of a project, but trust me, the results are so worth it!

Why You’ll Love This Recipe

This isn’t just any korma; it’s a deeply flavourful, authentic rendition of this classic Indian curry. We’re talking melt-in-your-mouth lamb (or goat!), a creamy, aromatic sauce infused with kewra water and topped with slivered almonds. It’s rich, subtly sweet, and utterly divine. Plus, I’ll share all my tips and tricks to make it a success, even if you’re new to Indian cooking.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1/2 cup neutral oil (like canola or sunflower)
• 2 lbs goat or lamb leg, cut into 1-inch pieces (about 900g)
• 1 cup crispy pre-fried onions (about 100g) – you can find these at Indian grocery stores, or make your own!
• 1/2 cup plain whole milk yogurt (about 120ml)
• 4-5 whole cloves
• 1/4 tsp nutmeg powder
• 1-2 blades mace
• 1 black cardamom pod
• 4-5 green cardamom pods
• 1 tsp cumin seeds
• 1/4 cup heavy whipping cream (about 60ml)
• 1 tsp kewra water
• 1/4 cup blanched almonds, slivered (about 30g)
• 2 tbsp julienned ginger

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this korma:

• Kewra Water: This is a floral water distilled from screwpine flowers. It adds a unique, delicate fragrance that’s essential for an authentic korma. You can find it at Indian grocery stores or online. Don’t skip it!
• Kashmiri Chili Powder: This isn’t about heat; it’s about colour! Kashmiri chili powder gives the korma a beautiful, vibrant red hue without making it spicy.
• Regional Variations in Spice Blends: Korma recipes vary a lot across India. Some regions use more cinnamon, others more black pepper. Feel free to adjust the spices to your liking.
• Use of Goat vs. Lamb: Traditionally, korma is made with goat. Goat has a slightly gamier flavour and holds up well to long cooking. Lamb is a perfectly good substitute, though – it’s what I usually use as it’s easier to find.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a heavy-bottomed pan (a Dutch oven works great!). Add the bay leaf, cloves, and green cardamom pods. Sauté until you can really smell the aroma – about a minute.
2. Add the lamb or goat and sauté for about 5 minutes, until the colour changes. Then, toss in the garlic, ginger, and green chili. Cook for another 2-3 minutes, stirring constantly.
3. Now, reduce the heat to low. Add the Kashmiri chili powder, coriander, red chili powder, cumin, turmeric, garam masala, and salt. Sauté for 2-3 minutes, making sure the spices don’t burn.
4. Stir in the yogurt and fried onions. Add about 3-4 cups of boiling water (enough to cover the meat) and bring to a simmer. Cover and cook until the meat is incredibly tender – about 1.5 hours on the stovetop, or 25 minutes in an Instant Pot.
5. While the meat is simmering, let’s make the Korma Masala. Grind the cloves, nutmeg, mace, cardamom, and cumin into a fine powder.
6. Once the meat is tender, stir in the Korma Masala, heavy cream, and kewra water. Simmer for another 5-10 minutes to let the flavours meld.
7. Finally, garnish with slivered almonds and julienned ginger. Serve hot!

Expert Tips

• Browning the Meat: Don’t overcrowd the pan when browning the meat. Work in batches if necessary to get a good sear.
• Low and Slow: The key to tender meat is low and slow cooking. Be patient!
• Adjusting Water: Keep an eye on the water level during simmering. Add more boiling water if needed to keep the meat covered.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based yogurt and cream to make a delicious vegan korma. Coconut cream works beautifully!
• Gluten-Free: This recipe is naturally gluten-free.
• Spice Level Adjustments: If you like it spicier, add a pinch of cayenne pepper or increase the amount of red chili powder.
• Eid/Festive Adaptations: For special occasions, you can add a handful of cashew nuts and raisins along with the almonds. My grandmother always did this!

Serving Suggestions

This Lamb Korma is fantastic with:

• Naan bread – perfect for soaking up all that delicious sauce!
• Basmati rice – a classic pairing.
• Raita – a cooling yogurt dip.
• A simple salad – to balance the richness.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours develop! You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

1. What cut of lamb/goat is best for Korma? Leg or shoulder are great choices – they have plenty of flavour and become beautifully tender with slow cooking.
2. Can I make this Korma ahead of time? Absolutely! You can make it a day or two in advance and reheat it gently on the stovetop.
3. What is Kewra Water and where can I find it? It’s a floral water that adds a unique fragrance. Look for it at Indian grocery stores or online.
4. How do I adjust the spice level in this Korma? Add more or less red chili powder, or a pinch of cayenne pepper for extra heat.
5. Can I use a slow cooker instead of the stovetop or Instant Pot? Yes! Cook on low for 6-8 hours.
6. What is the difference between Garam Masala and Korma Masala? Garam masala is a general-purpose spice blend, while Korma Masala is specifically formulated for korma and includes spices like nutmeg and mace for a sweeter, more fragrant flavour.