Lamb Gobi Korma Recipe

Prep the ingredients

Pat lamb cubes dry and season lightly with 0.5 tsp salt and 0.25 tsp black pepper. Chop cauliflower into medium florets. Roughly chop chestnuts if whole. Whisk yogurt until smooth. Measure spices into a small bowl so they’re ready.

Heat 2 tbs oil (or ghee) in a large heavy-bottomed skillet or Dutch oven over medium-high heat. When hot, add lamb in a single layer (work in batches if necessary) and brown on all sides, about 4–6 minutes per batch. Remove browned lamb to a plate and set aside. Browning builds flavor; don’t overcrowd the pan.

Lower heat to medium, add remaining 1 tbs oil. Add chopped onion and a pinch of salt; sauté until soft and golden, about 6–8 minutes. Add minced garlic and ginger, cook 1–2 minutes until fragrant.

Stir in ground coriander, cumin, turmeric, cinnamon, cardamom, and chili powder. Cook spices 1 minute, stirring constantly, to bloom the flavors. Add tomato paste and cook another 1 minute, stirring to combine.

Return browned lamb (and any accumulated juices) to the pot. Add ground almonds if using and mix to coat the meat. Pour in 200 ml of the coconut milk and 200 ml of water/stock to deglaze the pan, scraping up any brown bits. Add 1 tsp salt (adjust later) and bring to a gentle simmer.

Cover, reduce heat to low and simmer gently for 35–40 minutes, or until lamb is tender. Stir occasionally and add small splashes of water if the sauce becomes too thick.

After lamb has been simmering about 25–30 minutes (so it’s nearly tender), add cauliflower florets and chopped chestnuts to the pot. Pour remaining 200 ml coconut milk and remaining water/stock if needed to bring sauce to desired consistency. Stir gently to combine.

Cover and simmer another 10–12 minutes, until cauliflower is cooked through but still holds shape and the lamb is fork-tender. Taste and adjust seasoning: add remaining 0.5–1 tsp salt and more pepper or chili powder if desired.

Remove from heat. Stir in whisked yogurt and lemon juice to add brightness and silkiness—temper the yogurt first by mixing a ladle of hot sauce into the yogurt, then stirring yogurt back into the pot to avoid curdling. If using, crumble kasuri methi between your palms and stir through.

Let rest 5 minutes for flavors to meld. Garnish with chopped cilantro before serving.

Serve Lamb Gobi Korma hot with steamed basmati rice, naan or paratha, and a simple cucumber raita if desired. Spoon extra sauce and chestnuts over rice.