Lamb Korma


by: Zoo Kitchen

This curry includes an assortment of fragrant spices, cream, yogurt, and a rather shacking amount of ghee, which is butter that has been cooked until it takes an a nutty flavor. In deference to the fat-conscious, the ghee can be replaced with a small amount of butter. Makes 6 main-course servings.


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serves: 6

Lamb Stew recipe

1/2 cup ghee (or 2 tablespoons butter)

1 large onion (very thinly sliced)

2 tablespoons grated fresh ginger

2 teaspoons ground cumin

1/2 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

1/4 teaspoon ground cloves

1 cup heavy cream

1 cup plain yogurt



Nutrition Facts
Lamb Korma

Servings Per Recipe: 6

Amount per Serving

Calories: 248

  • Total Fat: 23.7 g
  •     Saturated Fat: 14.8 g
  •     Trans Fat: 0.6 g
  • Cholesterol: 70.5 mg
  • Sodium: 174 mg
  • Total Carbs: 7.2 g
  •     Dietary Fiber: 0.9 g
  •     Sugars: 4.1 g
  • Protein: 3.2 g

how is this calculated?

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1.  Cook the stew as directed. About 30 minutes before the stew is ready, melt the ghee in a sauté pan over medium heat, add the onion, and cook, stirring occasionally, for about 15 minutes, or until all the liquid it releases evaporates. Add the ginger, cumin, nutmeg, cinnamon, cardamom, and cloves and stir over medium heat for about 2 minutes, or until the spices are fragrant. Pour in the cream and boil down for about 5 minutes, or until the mixture thickens.

2.  Add the strained braising liquid from the stew and simmer until the liquid thickens. Stir in the yogurt and season with salt and pepper. Return the stew meat to the liquid and heat through. Serve in warmed soup plates.

Cooks' note:
In Julie Sahni's definitive book on Indian cooking, Classic Indian Cooking, she presents a similar dish but adds a considerable amount of garlic. To make something like her version, add 3 cloves garlic, minced and crushed to a paste with the side of the knife, to the onion at the same time as the spices. Another addition that gives this curry its own special character is 1/2 teaspoon saffron threads, soaked in 1 tablespoon water for 30 minutes and added to the stew just before serving.

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