A rich, creamy lamb curry anyone can make – simple steps, family-friendly flavours and melt-in-your-mouth tenderness.
If you’ve ever looked at a curry like this and thought, “There’s no way I could make that at home“, let me gently reassure you – you absolutely can. Easy Lamb Korma looks fancy, tastes incredible, and yet the method is wonderfully simple. One pot, everyday spices, and the stove does most of the heavy lifting.
Korma is traditionally made with a rich paste of ground nuts (often cashews or almonds). It’s creamy, mild and aromatic – the kind of curry that you would happily snuggle up with on the lounge. This version keeps all of those comforting flavours, but strips the process right back so it’s completely doable any night of the week. No nut pastes, no complicated steps – just slow-cooked onions that turn naturally sweet and give the sauce its beautiful richness. It’s my simplified take on korma and, for the record … it’s incredible.
The flavours are mild, warm and extremely family-friendly – nothing spicy, nothing overpowering – which makes this the perfect curry for beginners or anyone cooking for kids. And if you want to take it to the next level, serve it with my Fresh Indian Onion Salad and My Go-to Indian Green Chutney. Together they add crunch, brightness and that little “Wow, I made this!” moment we all need to boost our cooking confidence.
And because I know you’ll ask – yes, this freezes beautifully. The flavours actually deepen as it rests, which makes this the perfect get-ahead recipe. Make it today, freeze half, and your future self will be sending love notes.
If you’ve never made a curry like this before, let this be the one that shows you just how easy – and delicious! – it can be.
Is lamb korma difficult to make at home?
Not at all – this is one of the easiest curries you can make. Everything cooks in one pot, there’s no marinating, no grinding nuts, and no complicated spice pastes. You’re simply sauteing onions and spices, adding the lamb, then letting the slow simmer work its magic. Even if you’ve never made a curry from scratch before, this recipe will walk you through it step by step.
Is Easy Lamb Korma spicy or kid-friendly?
Traditional korma is naturally mild, and this version is even more family-friendly. It’s warm, creamy and aromatic without any heat – perfect for kids or anyone who avoids spicy food. If you love heat, you can always add sliced fresh chilli, chilli (red pepper) flakes or a spoonful of chutney to your own bowl without changing the base recipe.
Can I freeze Easy Lamb Korma? Does it reheat well?
Yes – lamb korma is one of the best curries to freeze. Slow-cooked lamb actually becomes more tender over time, and the flavours continue to develop as it rests. Freeze for up to 2 months in airtight containers (you can freeze the curry on its own or portion it with cooked rice). See the recipe for full details.
Can I make Easy Lamb Korma ahead of time for meal prep?
Definitely – this is a get-ahead dream. Make it up to 2 days in advance and store it in the fridge. The sauce only improves with time, making it perfect for weekly meal planning, busy nights, or doubling to stock the freezer. It also reheats beautifully for lunches.
What is the best cut of lamb for korma?
Lamb shoulder is hands-down the best cut for korma. It has the perfect amount of fat and connective tissue, which breaks down during slow-cooking and gives you that melt-in-your-mouth tenderness that every good curry needs. Lamb leg also works well if that’s what you have on hand. You can usually find lamb shoulder at any major supermarket either as:
- A rolled boneless lamb shoulder roast – This is the best option, easy to trim and cut into even-sized pieces.
- A whole lamb shoulder, bone-in – Less common at supermarkets, more common at butchers.
Most people walk straight past the rolled roast thinking it’s only for slow-roasted lamb, but it’s exactly what you want for curries like this. It’s easy to handle, easy to cube, and consistently tender.
I don’t recommend buying the pre-cut lamb pieces (often labelled “lamb casserole” or “lamb curry pieces”). They’re convenient, but they’re usually:
- A mix of different cuts.
- Trimmed too lean.
- Cut inconsistently, so some pieces dry out while others take much longer to soften.
- Sometimes from leg meat only, which isn’t as forgiving to cook.
When you buy rolled lamb shoulder roast, you’re in control – you get even chunks, perfect fat distribution, and reliably soft meat every single time. For curries like korma, that control makes all the difference.
What can I serve with Easy Lamb Korma?
This curry shines with simple sides, but here are ideas to elevate it even further:
- Steamed basmati rice – Soft, fluffy and perfect for soaking up all that creamy sauce.
- My Fresh Indian Onion Salad – adds crunch, brightness and freshness to balance the richness.
- My Go-to Indian Green Chutney – A spoonful on top brings zing, colour and restaurant-level flavour.
- Warm naan or roti – Perfect for scooping and wiping the bowl clean.
- Cucumber Raita – Yoghurt, cucumber, mint and salt; cools everything and kids love it.
- Roasted cauliflower or green beans tossed with a little olive oil and cumin – A quick veggie side that pairs beautifully.
- Lentils or dal – Add a vegetarian element and stretch the meal even further for a crowd.
These sides turn a simple curry night into something that feels like a full (but easy!) feast.
If you enjoyed Easy Lamb Korma, I think you’ll love:
Chicken Korma Recipe
Chicken Korma Bake Recipe
Quick Coconut Chicken Curry Recipe
Chicken Thai Red Curry Recipe
Massaman Lamb Shanks Recipe
Easy Lamb Korma
A beautifully mild, creamy and aromatic Easy Lamb Korma recipe that looks impressive but is incredibly simple to make. One pot, everyday spices, slow-cooked lamb shoulder and naturally sweet onions do all the work. It’s freezer-friendly, perfect for meal prep and even better the next day – a must-add to your weekly rotation.
- Total Time: 2 hours 30 minutes
- Yield: Serves 6
Ingredients
KORMA SPICE MIX
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp sweet paprika
- ½ tsp chilli powder (optional)
Lamb Curry
- 2 tbsp ghee (or unsalted butter)
- 4 cardamom pods (see note 1)
- 2 whole cloves
- 2 dried bay leaves
- ½ cinnamon stick
- 2 brown onions, finely sliced
- 2 tsp freshly minced garlic
- 2 tsp finely grated fresh ginger
- 1¼ cups (310 ml) water
- 1.2–1.4 kg (23/4–3 lb) rolled boneless lamb shoulder roast, trimmed, cut into 4 cm (1½ inch) pieces (see note 2)
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 cup (250 g) plain Greek-style yoghurt
- 1 tsp white sugar
- ¼ cup (60 ml) thickened (heavy) cream
TO SERVE
- Coriander (cilantro) leaves
- Steamed basmati rice
- My Go-to Indian Green Chutney (optional)
- Fresh Indian Onion Salad (optional)
Instructions
- Make the spice mix – Combine all the spice mix ingredients in a small bowl. Set aside.
- Start the curry – Melt the ghee in a large, deep, heavy-based pan or casserole dish over medium heat. Add the cardamom, cloves, bay leaves and cinnamon and cook, stirring, for 1 minute.
- Add the onion and cook, stirring occasionally, for 6–8 minutes or until just softened.
- Add the spice mix, garlic and ginger and cook for 1 minute or until fragrant. Add ¼ cup (60 ml) of the water and continue stirring – this stops the spices burning and helps them dissolve.
- Sear the lamb – Add the lamb, salt and pepper, tossing to coat the lamb in the spices. Cook for 2–3 minutes or until the lamb has changed colour (it will still be raw in the centre). (For slow-cooker and pressure cooker/instant pot, see note 3.)
- Add the yoghurt – Stir through the yoghurt. Once it is fully combined and the oils have started to separate, add the remaining 1 cup (250 ml) of water and the sugar. Stir to combine.
- Cook the curry – Bring to a simmer, reduce the heat to low, then simmer, covered, for 1 hour and 45 minutes, or until the lamb can easily be pulled apart with two forks, stirring occasionally.
- Finish cooking and add the cream – Remove the lid. Simmer for a further 30 minutes or until the lamb is tender and the sauce has thickened. Remove from the heat and stir in the cream.
- Serve – Serve topped with fresh coriander, with a side of rice, green chutney and Indian onion salad, if using.
Notes
Notes
Note 1 – How to prep cardamom Use the palm of your hand or fingers to bruise or “pop” the pods. This stops them popping and spitting oil when you cook them.
Note 2 – Choosing the right lamb shoulder Lamb shoulder is the best cut for korma because its natural fat and connective tissue break down during slow-cooking, giving you that buttery, fall-apart texture. The easiest option is a boneless rolled lamb shoulder roast – every major supermarket stocks this. Simply unroll, trim any thick fat, then cut the lamb into even 4 cm (1½ inch) chunks.
Avoid the pre-cut lamb pieces sold as “lamb curry” or “casserole” packs. They’re usually a mix of random cuts, often trimmed too lean, and chopped unevenly, which means some pieces dry out while others take far longer to soften. Buying a whole shoulder gives you consistent tenderness and far better flavour.
Note 3 – Slow-cooker and pressure cooker (instant pot) methods
Slow-cooker: Follow steps 1–5 of the stovetop method (cooking the whole spices, softening the onion, adding the spice mix and coating the lamb). Stir through the yoghurt as per the recipe. Transfer everything to the slow-cooker, along with the remaining 1 cup (250 ml) of water and the sugar. Cook on low for 7–8 hours or high for 4–5 hours, or until the lamb is soft and easily pulls apart. Stir through the cream at the end. If the sauce is thinner than you’d like, cook with the lid off on high for 20–30 minutes to thicken.
Pressure cooker/instant pot: Follow steps 1–5 of the stovetop method using the saute function of your pressure cooker (toast the whole spices, soften the onion, cook off the spice mix, coat the lamb, stir in the yoghurt). Add the remaining 1 cup (250 ml) of water and the sugar, then lock the lid. Cook on high pressure for 35–40 minutes. Naturally release pressure for 10 minutes, then quick-release any remaining steam. Stir through the cream. If the sauce needs thickening, switch back to saute and simmer, uncovered, for 5–10 minutes.
Make Ahead
This curry is perfect for getting ahead because the flavours only get better over time.
Fridge – Make the entire recipe and store it in an airtight container in the fridge for up to 3 days. You can refrigerate in individual containers with cooked rice, or the curry on its own.
Freezing – Freeze in a freezer-safe container for up to 2 months. You can freeze in individual containers with cooked rice, or the curry on its own. For best results, thaw overnight in the fridge.
Reheating – See Leftovers below for reheating instructions.
Leftovers
Fridge – Store any leftover curry in an airtight container in the fridge for up to 3 days. You can refrigerate the curry and rice together in individual meal containers, or store the curry on its own. The sauce will thicken slightly once chilled.
Reheating (stovetop) – Warm gently over low heat, stirring occasionally until heated through. Add a splash of water if the sauce has thickened too much.
Reheating (microwave) – Heat in 1-minute bursts, stirring between each, until piping hot.
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Category: Lamb, Slow-cooked, Family Favourites, Fakeaway, Freezer-friendly, Get-ahead Meal Prep
- Method: Stovetop (with Slow Cooker + Pressure Cooker options)
- Cuisine: Indian-inspired
