lamb korma

Lamb Korma is a lamb stew meat is cooked in a creamy coconut sauce, seasoned with toasted Indian spices and pressure cooked to a melt-in-the-mouth perfection. 


  • 300 g lamb, cut into 4cm pieces
  • 1 large onion, roughly chopped
  • 1 tsp garlic paste (Available In-Store)
  • 1 tsp ginger paste (Available In-Store
  • 2 Atlas bay leaves
  • ½ Atlas stick of cinnamon
  • 1 Atlas dried red chille, broken into small pieces
  • 1 tsp ground Atlas cumin
  • 1 tsp ground Atlas nutmeg
  • 1 tbsp Atlas garam masala
  • ½ tsp Atlas red chille powder
  • ½ tsp Atlas ground black pepper
  • ¼ cup Greek style yogurt
  • ¼ cup water
  • 3 tbsp oil (Available In-Store
  • Salt to taste 


  • Heat oil in a heavy bottomed pan over medium Add onions and fry until softened. Now add in cinnamon, bay leaves, and dried red chillie. Fry again until fragrant.
  • Throw in ginger paste and garlic Fry for a few seconds.
  • Add the ground spices (ground cumin, ground nutmeg, garam masala and red chillie powder) Fry again for a few
  • Add in the lamb Fry, stirring occasionally, for 3-4 minutes. The idea is to get the lamb pieces well coated in the spices and start the cooking process.
  • Then, mix yogurt in ¼ cup Add yogurt mixture in the curry and give it a good stir. Season with ground black pepper and salt. Mix again.
  • Cover with a lid, and let it come to Now reduce the flame, and simmer until sauce thickens, and the lamb pieces are well cooked.
  • Alternatively, you can make lamb korma in the To do that, you have to transfer the curry to a preheated oven after seasoning with black pepper and salt. Then slow cook at 160 degree Celsius for 1 – 1 ½ hours