Easy Lamb Korma

Easy Lamb Korma

Dish Introduction

Features: A rich, creamy lamb curry that's easy to make, perfect for families, and has a tender, melt-in-your-mouth texture.

Flavor: Mild, aromatic, and non-spicy, ideal for children or those who don't like spicy food.

Difficulty: Extremely easy to make; all ingredients are cooked in one pot, no marinating, nut grinding, or complex spice sauces required.

Main Ingredients

Main Ingredient: Lamb shoulder (boneless lamb shoulder rolls are recommended as they are easy to cut and tender after cooking)

Spices: Cumin, coriander powder, garam masala (Indian mixed spice blend), turmeric, chili powder, garlic, ginger

Others: Onion, yogurt, cream, olive oil (or ghee), water, sugar

Optional Side Dishes: Basmati rice, Indian scallion salad, Indian green chutney, warm naan or roti, cucumber yogurt sauce

Instructions

Prepare the Spice Mixture: Combine all spices in a small bowl.

To make the curry: Heat ghee in a large, deep pot, add whole spices (cardamom, cloves, bay leaves, cinnamon) and sauté for 1 minute.

Sauté the onions: Add the onions and sauté occasionally, 6-8 minutes, until softened.

Add the spices: Add the spice mixture, garlic, and ginger, and sauté for 1 minute until fragrant. Add a small amount of water and stir to prevent the spices from burning.

Sear the lamb: Add the lamb, salt, and pepper, and sear for 2-3 minutes until the lamb changes color (but the center is still raw).

Add the yogurt: Stir well, and once the fat begins to render, add the remaining water and sugar.

Slow cook: Bring to a boil, then reduce to a simmer, covered, and cook for 1 hour and 45 minutes, stirring occasionally, until the lamb can be easily pulled apart with a fork.

Add the cream: Uncover and simmer for another 30 minutes, until the lamb is tender and the sauce has thickened. Remove from heat and stir in the cream.

Serve: Garnish with fresh cilantro and serve with rice, green chutney, and scallion salad. Cooking Tips

**Lamb Selection:** Lamb shoulder is the best choice because its fat and connective tissue break down during slow cooking, resulting in tender meat. Avoid buying pre-cut meat labeled "lamb curry cubes" or "stewed lamb chunks," as these are often unevenly cut and too lean.

Slow Cooker and Pressure Cooker Methods:

**Slow Cooker:** Follow the stovetop method in the first 5 steps, then transfer all ingredients to the slow cooker, add the remaining water and sugar, and cook on low for 7-8 hours or on high for 4-5 hours, until the lamb is tender. Finally, add the cream. If thickening is needed, cook on high for 20-30 minutes uncovered.

**Pressure Cooker/Slow Cooker:** Using the stir-fry function, follow the first 5 steps, add the remaining water and sugar, lock the lid, and pressure cook for 35-40 minutes. Allow to release pressure naturally for 10 minutes, then quickly release the remaining steam. Finally, add the cream. If thickening is needed, switch back to the stir-fry function and cook uncovered for 5-10 minutes.

Preparation in Advance: This curry is best made ahead of time, as its flavor develops over time. It can be made up to 2 days in advance and stored in the refrigerator, or frozen for up to 2 months.

Storage and Reheating

Refrigerator Storage: Store the curry in an airtight container in the refrigerator for up to 3 days.

Frozen Storage: Freeze the curry in an airtight container for up to 2 months. To thaw, refrigerate overnight.

Reheating:

Stovetop: Heat on a low heat, stirring occasionally, until thoroughly heated. If the sauce is too thick, add a small amount of water.

Microwave: Heat in 1-minute increments, stirring after each heating, until very hot.

Summary

This Easy Lamb Korma is not only delicious but also easy to make, making it an ideal choice for family dinners. Its mild flavor and rich aroma are sure to win over the whole family.