Restaurant Style Lamb Korma: 5 Irresistible Secrets

Name: Restaurant Style Lamb Korma: 5 Irresistible Secrets
Prep time: 6 h
Cook time: 1 h 10 min
Total time: 7 h 10 min
Cuisine: Indian
Ingredients: 500 g boneless lamb shoulder (cut into 2 inch pieces); 80 g plain yogurt (make sure it’s not sour); 1 teaspoon garlic paste; 1/2 teaspoon ginger paste; 1/2 teaspoon salt; 1.5 teaspoon coriander powder; 1 teaspoon kashmiri chilli powder; 3/4 teaspoon turmeric powder; 1/4 teaspoon cumin powder; 3-4 tablespoon neutral cooking oil (or use ghee); 220 g onion (finely chopped); 55 g tomato sauce; 1 cup hot water (plus more if needed); 3/4 teaspoon salt (or as needed); 30 (~45g) raw cashew nut (soak and grind with 1/3 cup water); 1/2 teaspoon garam masala powder; 1 teaspoon sugar; 1 teaspoon kasuri methi; 3 tablespoon heavy cream; 2 cloves; 1 small mace twig; 4 green cardamom; 1 cinnamon stick

by basmer

26 de January de 2026

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Restaurant Style Lamb Korma is a rich, mild, and creamy dish that has become a favorite for many. This incredible recipe features tender lamb shoulder cooked in a velvety, spiced cashew sauce that transports your taste buds straight to an authentic Indian restaurant. With its aromatic spices and comforting flavors, this dish is perfect for a cozy dinner or an impressive meal for guests. Are you ready to dive into the world of Indian cuisine? Let’s get cooking!

Why You’ll Love This Restaurant Style Lamb Korma

This lamb korma recipe is bound to win your heart for several reasons. First, it’s perfect for those who enjoy rich and creamy dishes, offering a delightful flavor experience. Second, the use of authentic spices ensures that you get that restaurant quality lamb korma taste right at home. Third, the slow-cooked method allows the lamb to become tender and infused with flavor. Fourth, it’s versatile enough to serve with naan or rice, making it an ideal choice for any occasion. Additionally, it’s gluten-free, appealing to those with dietary restrictions. Lastly, it’s a fantastic way to impress your dinner guests with minimal effort.

Ingredients for Restaurant Style Lamb Korma

Gather these items:

500 g boneless lamb shoulder (cut into 2 inch pieces)
80 g plain yogurt (make sure it’s not sour)
1 teaspoon garlic paste
1/2 teaspoon ginger paste
1/2 teaspoon salt
1.5 teaspoon coriander powder
1 teaspoon kashmiri chili powder
3/4 teaspoon turmeric powder
1/4 teaspoon cumin powder
3-4 tablespoon neutral cooking oil (or use ghee)
220 g onion (finely chopped)
55 g tomato sauce
1 cup hot water (plus more if needed)
3/4 teaspoon salt (or as needed)
30 (~45g) raw cashew nuts (soak and grind with 1/3 cup water)
1/2 teaspoon garam masala powder
1 teaspoon sugar
1 teaspoon kasuri methi
3 tablespoon heavy cream
2 cloves
1 small mace twig
4 green cardamom
1 cinnamon stick

How to Make Restaurant Style Lamb Korma Step-by-Step

Step 1: Place the lamb pieces in a large bowl. Add yogurt, ginger paste, garlic paste, salt, and all the mentioned ground spices except garam masala. Mix well using hands (wear gloves!) so the lamb is coated very well. Cover the bowl and let marinate, refrigerated for 4 to 6 hours or preferably overnight. Take the marinated meat out of the refrigerator at least 45 minutes prior to cooking. The closer it is to room temperature, the tender it will cook.
Step 2: Heat oil in a heavy pot (3 qt or larger) on medium heat. Add the whole spices and let fry for 5-7 seconds to release flavor.
Step 3: Add the chopped onions to the oil. Cook them on low medium heat for 5 to 7 minutes until soft, translucent, and just turning light brown. Stir as needed while they cook. Do not let them get too dark because we don’t want a strong onion flavor or color in korma.
Step 4: Lower the heat and add the marinated lamb to the cooking pot. Stir gently for 2-3 minutes so the yogurt does not curdle.
Step 5: Raise the heat to low medium. Cook the lamb with the onions for 7 to 10 minutes until all the pink color is gone. We do not need to brown the lamb. Some oil will begin to show at the sides of the pot.
Step 6: Add the tomato sauce and salt. Stir well and cook for 3 to 5 minutes until the tomatoes blend into the masala and the lamb mixture looks shiny.
Step 7: Pour in 1 cup hot water to just cover the lamb. Stir, cover the pot, and cook on low for 45 minutes to 1 hour or until the lamb is tender but not falling apart. Adjust the cooking time, as needed depending on the cut, quality, and size of your lamb pieces. While it’s slow cooking, uncover and check the pot now and then and add a little hot water (1/4 cup at a time) if needed. Don’t add too much water. Keep the sauce thickish yet pourable, not watery. The lamb should be tender and cooked through but not falling apart.
Step 8: When the lamb is cooked, taste and adjust the salt if needed. Stir in cashew paste, heavy cream, garam masala powder, and crushed kasuri methi. Simmer for 5 to 10 minutes so the flavors blend together.
Step 9: Turn off the heat and let the korma rest for 15 to 20 minutes if possible. Serve warm with a little cream on top and a sprinkle of kasuri methi. Pair with naan or cumin rice.

Pro Tips for the Perfect Restaurant Style Lamb Korma

Keep these in mind:

Ensure yogurt is fresh and not sour for the best flavor.
Adjust water based on desired sauce consistency.
Let the lamb reach room temperature before cooking for better tenderness.
For an extra kick, consider adding more Kashmiri chili powder for a spicy lamb korma preparation.
Using ghee instead of oil enhances the flavor profile.

Best Ways to Serve Restaurant Style Lamb Korma

There are plenty of delightful ways to enjoy your authentic lamb korma dish. Serve it warm with soft naan bread for a traditional experience, or pair it with fluffy cumin rice to soak up the delicious sauce. You can also add a side of raita or a fresh salad to balance the richness of the korma.

How to Store and Reheat Restaurant Style Lamb Korma

This dish can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up on the stovetop over low heat or in the microwave until heated through. If it thickens, add a splash of water to restore the desired consistency. This makes for an easy lamb korma for dinner on a busy weeknight.

Frequently Asked Questions About Restaurant Style Lamb Korma

What’s the secret to perfect Restaurant Style Lamb Korma?

The secret lies in the marination process. Allowing the lamb to soak in yogurt and spices overnight enhances the tenderness and infuses the meat with flavor, resulting in a truly restaurant quality lamb korma.

Can I make Restaurant Style Lamb Korma ahead of time?

Absolutely! Preparing slow cooked lamb korma recipe ahead of time allows the flavors to meld beautifully. Just store it in the fridge and reheat when ready to serve.

How do I avoid common mistakes with Restaurant Style Lamb Korma?

To avoid common mistakes, ensure not to rush the cooking process. Cooking on low heat allows the lamb to become tender without falling apart. Also, be cautious with water; you want a thick sauce, not a watery one.

Variations of Restaurant Style Lamb Korma You Can Try

There are many delicious variations of this dish to explore. Consider making a traditional Indian lamb korma with additional vegetables for a hearty meal. For a healthier option, try using lean cuts of lamb or even chicken. You can also experiment with different nut bases, like almond paste, for a unique twist on the classic recipe.

For more delicious recipes, check out last recipes, or try gingerbread cookies for a sweet treat. If you’re interested in more lamb dishes, visit cumin lamb noodles for a delightful twist.

Restaurant Style Lamb Korma: 5 Irresistible Secrets

Author: basmer
Total Time: 430 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Rich, mild and creamy restaurant style lamb korma made with tender lamb shoulder pieces cooked in a velvety, spiced cashew sauce.

Instructions

Place the lamb pieces in a large bowl. Add yogurt, ginger paste, garlic paste, salt and all the mentioned ground spices except garam masala. Mix well using hands (wear gloves!) so the lamb is coated very well. Cover the bowl and let marinate, refrigerated for 4 to 6 hours or preferably overnight. Take the marinated meat out of the refrigerator, at least 45 minutes prior to cooking. The closer it is to room temperature, the tender it will cook.
Heat oil in a heavy pot (3 qt or larger) on medium heat. Add the whole spices and let fry for 5-7 seconds to release flavor.
Add the chopped onions to oil. Cook them on low medium heat for 5 to 7 minutes until soft, translucent and just turning light brown. Stir as needed while they cook. Do not let them get too dark.
Lower the heat and add the marinated lamb to the cooking pot. Stir gently for 2-3 minutes so the yogurt does not curdle.
Raise the heat to low medium. Cook the lamb with the onions for 7 to 10 minutes until all the pink color is gone.
Add the tomato sauce and salt. Stir well and cook for 3 to 5 minutes until the tomatoes blend into the masala.
Pour in 1 cup hot water to just cover the lamb. Stir, cover the pot and cook on low for 45 minutes to 1 hour or until the lamb is tender but not falling apart.
When the lamb is cooked, taste and adjust the salt if needed. Stir in cashew paste, heavy cream, garam masala powder and crushed kasuri methi. Simmer for 5 to 10 minutes.
Turn off the heat and let the korma rest for 15 to 20 minutes if possible. Serve warm with a little cream on top and a sprinkle of kasuri methi. Pair with naan or cumin rice.