Jul 14 2026
Restaurants›Chai Pani Asheville›Lamb Korma Recipe

Lamb Korma Recipe

Inspired by Chai Pani Asheville
Time2h 30m
Serves4

Make Lamb Korma Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Korma Marinade & Base

Spice Paste

Cooking & Finish

Method

Korma Marinade & Base

  1. 1

    Marinate the lamb

    In a large bowl combine yogurt, minced garlic (6 cloves), grated ginger (2 tbs), paprika, turmeric and 1.5 tsp salt. Add the cubed lamb and mix thoroughly so every piece is coated. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor and tenderness.

Spice Paste

  1. 2

    Prepare and toast whole spices

    In a small dry skillet over medium heat, toast the coriander seeds, cumin seeds, cardamom seeds and peppercorns for 1–2 minutes until fragrant, shaking the pan to avoid burning. Remove from heat and let cool slightly.

  2. 3

    Fry the onion

    Heat 2 tablespoons neutral oil in a medium skillet over medium heat. Add the roughly chopped onion and cook, stirring often, until deep golden brown and caramelized, 12–15 minutes. Remove half the onions and reserve for garnish if you like; set the rest aside to cool for blending.

  3. 4

    Blend the spice paste

    In a blender combine the caramelized onions, blanched almonds, the toasted whole spices, 4 garlic cloves, 1 tablespoon fresh ginger, 1/2 tsp ground cinnamon and about 1/2 cup water. Blend to a smooth, thick paste, scraping down the sides as needed. Add a little more water if necessary to get a creamy consistency.

Cooking & Finish

  1. 5

    Brown lamb

    Heat 2 tablespoons ghee or butter in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the marinated lamb pieces in batches (do not overcrowd) and sear until browned on all sides, about 4–5 minutes per batch. Remove seared lamb to a plate and repeat with remaining meat.

  2. 6

    Tempering whole aromatics

    Reduce heat to medium. Add remaining 1 tablespoon ghee to the pot. Add bay leaves, cinnamon stick and 4 whole cloves and fry for 30–45 seconds until aromatic.

  3. 7

    Cook with paste

    Add the blended onion-almond-spice paste to the pot and cook over medium heat, stirring frequently, for 6–8 minutes. The paste should darken slightly and the raw smell will disappear. Stir in 1 tsp brown sugar (or jaggery) to balance acidity.

  4. 8

    Combine lamb and simmer

    Return the browned lamb and any accumulated juices to the pot. Add 1 cup water or low-sodium stock, stir to combine, and bring to a gentle simmer. Reduce heat to low, cover partially, and cook for 1 to 1 hour 15 minutes, or until the lamb is tender when pierced with a fork. Check occasionally and add small amounts of water if the sauce becomes too thick or sticks.

  5. 9

    Finish with cream and seasoning

    When the lamb is tender and the sauce has thickened to a silky consistency, stir in 1/2 cup heavy cream and 1 tsp garam masala. Simmer gently for another 5 minutes. Taste and adjust salt (about 1 tsp added) and sweetness if needed. If using, stir in 1/2 tsp rose water at the end for a floral note.

  6. 10

    Garnish and serve

    Turn off the heat. Sprinkle with slivered almonds or toasted pistachios and chopped fresh cilantro. Serve the lamb korma hot with steamed basmati rice, naan or parathas.

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