Lamb Korma

Ingredients

• •2 lbs lamb shoulder, cut into 1-inch cubes
• •1 cup plain yogurt
• •2 tablespoons vegetable oil
• •2 medium onions, finely chopped
• •4 cloves garlic, minced
• •1 tablespoon fresh ginger, minced
• •1 cup tomato puree
• •2 teaspoons ground coriander
• •1 teaspoon ground cumin
• •1 teaspoon garam masala
• •1 cup heavy cream or coconut milk
• •1 teaspoon salt

Directions

1. 1Heat oil in a large pot over medium-high heat. Add onions and cook until golden brown, about 5 minutes.
2. 2Stir in garlic and ginger, cook for 1 minute until fragrant.
3. 3Add lamb pieces and cook, stirring occasionally, until browned on all sides, about 8 minutes.
4. 4Mix in coriander, cumin, and garam masala, stirring constantly for 1 minute to bloom the spices.
5. 5Stir in tomato puree and yogurt until well combined.
6. 6Reduce heat to low, cover, and simmer for 20-25 minutes until lamb is tender.
7. 7Stir in cream or coconut milk and salt, then simmer uncovered for 5 more minutes.
8. 8Taste and adjust seasoning as needed. Serve hot with rice or naan bread.

💡 Lamb korma should simmer gently after yogurt is added. High heat can split the sauce and tighten the lamb before the shoulder has time to tenderize. Slow cooker: brown the meat first, then cook LOW 5–6 hours, or HIGH 2–3 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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