Creamy Mughlai-Style Lamb Korma with Aromatic Spices
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Creamy Mughlai-Style Lamb Korma with Aromatic Spices

👤 6 servings medium 🌍 Indian facebook.com ↗

This luxurious Mughlai-style lamb korma features tender lamb shoulder cooked in a creamy yogurt and almond-based sauce infused with warming spices like cardamom, cinnamon, and garam masala. The dish achieves a rich, velvety consistency through the addition of heavy cream and ground almonds, creating an authentic Indian restaurant-quality meal that's perfect for special occasions.

LambCreamy

Ingredients

  • 2 lbs lamb shoulder or leg
  • 2 tablespoons vegetable oil or ghee
  • 2 onions
  • 4 cloves garlic
  • 1 tablespoon fresh ginger
  • 1 cup plain Greek yogurt
  • 0.5 cup heavy cream
  • 0.25 cup ground almonds
  • 2 tablespoons tomato paste
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 teaspoon garam masala
  • 0.5 teaspoon ground cinnamon
  • 4 green cardamom pods
  • 4 whole cloves
  • 1 bay leaf
  • 1.5 cups lamb or chicken stock
  • salt
  • fresh cilantro
  • almond flakes

Instructions

  1. Heat the oil or ghee in a heavy-bottomed pot over medium heat.
  2. Add the sliced onions and cook until golden brown and caramelized. Remove half for garnish if desired.
  3. Stir in the garlic and ginger, cooking for 1 minute until fragrant.
  4. Add the lamb pieces and brown them on all sides.
  5. Stir in the coriander, cumin, turmeric, paprika, cinnamon, cardamom, cloves, bay leaf, and tomato paste. Cook for 2 minutes.
  6. Lower the heat and stir in the yogurt gradually to prevent curdling.
  7. Add the ground almonds and stock, then bring to a gentle simmer.
  8. Cover and cook over low heat for 1.5 to 2 hours, stirring occasionally, until the lamb is fork-tender.
  9. Stir in the heavy cream and garam masala. Simmer uncovered for 5–10 minutes until the sauce thickens to a rich, velvety consistency.
  10. Remove the whole spices and bay leaf.
  11. Garnish with fresh cilantro, toasted almonds, and reserved fried onions.
  12. Serve hot with basmati rice or warm naan bread.

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