Lamb Korma
Tender lamb simmered in a mild, creamy coconut and onion sauce, rich but with no chilli heat.
Made with Korma base and Garam masala (homemade). Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 45
- LevelEasy
- Costabout £3.60 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large heavy casserole over a high heat. Brown the lamb in two batches for 5 minutes each batch, then lift it out onto a plate.
10 min - 2
Turn the heat down to medium. Add the onion and cook for 8 minutes until soft and just golden. Stir in the garam masala (see the base recipe) and cook for 30 seconds.
8 min - 3
Return the lamb to the pot. Add your ready made korma base (see the base recipe), the water and the salt. Stir well and bring to a gentle simmer.
- 4
Cover and cook on a low heat for 1 hour 15 minutes, stirring now and then, until the lamb is tender enough to cut with a spoon.
75 min - 5
Take the lid off and simmer for 10 minutes so the sauce thickens and coats the meat. Add a splash of boiled water if it gets too thick.
10 min - 6
Stir in the lemon juice and taste for salt. Scatter over the coriander and serve with basmati rice.
Tips
- Shoulder is the best cut here. It has enough fat and connective tissue to turn soft and silky during the long simmer.
- Keep the heat low. A hard boil makes lamb tough and can split the coconut in the sauce.
- Skim any fat from the top before serving if the shoulder was fatty.
Storing and freezing
Cool within 1 to 2 hours, then keep in the fridge for up to 3 days or freeze for up to 3 months. Reheat until steaming hot all the way through.
Questions
Can I use a slow cooker?
Yes. Brown the lamb and onion first, then cook everything on low for 6 to 7 hours. Add the lemon juice and coriander at the end.
Can I use lamb leg instead of shoulder?
Yes, but it is leaner and can turn dry. Cut it into larger chunks and check it after 1 hour of simmering.
Is this lamb korma nut free?
Yes. The korma base is thickened with coconut, not almonds or cashews, and nothing else here contains nuts.
More made with korma base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.