Lamb & Mushroom Korma

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Servings: 4 Difficulty: Intermediate
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A rich, creamy, and aromatic Indian curry featuring tender lamb and earthy mushrooms.
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This Lamb and Mushroom Korma is a comforting and elegant main dish that brings the warmth of Indian cuisine to your table. The tender cubes of lean lamb are slow-cooked in a fragrant blend of ginger, garlic, cumin, coriander, cardamom, and turmeric, creating a deep and complex flavor profile. Earthy button mushrooms add a luxurious texture and absorb the savory spices beautifully. The addition of yogurt creates a silky, mild sauce that isn’t overly spicy, making it accessible for most palates. Perfect for a cozy weeknight dinner or a special family gathering, this dish pairs wonderfully with fluffy saffron rice or warm naan bread. It&# 226;€™s a satisfying meal that feels both home-style and restaurant-quality.

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Lamb & Mushroom Korma

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 109.5

Description

This Lamb and Mushroom Korma is a comforting and elegant main dish that brings the warmth of Indian cuisine to your table. The tender cubes of lean lamb are slow-cooked in a fragrant blend of ginger, garlic, cumin, coriander, cardamom, and turmeric, creating a deep and complex flavor profile. Earthy button mushrooms add a luxurious texture and absorb the savory spices beautifully. The addition of yogurt creates a silky, mild sauce that isn't overly spicy, making it accessible for most palates. Perfect for a cozy weeknight dinner or a special family gathering, this dish pairs wonderfully with fluffy saffron rice or warm naan bread. It&# 226;€™s a satisfying meal that feels both home-style and restaurant-quality.

Ingredients

Directions

  1. Heat the corn oil in a large saucepan over medium heat.
  2. Add the chopped onion and fry gently until lightly golden and softened.
  3. Add the minced ginger, crushed garlic, ground cumin, ground coriander, cardamom seeds, and turmeric.
  4. Fry the spice mixture gently for 2 minutes, stirring constantly to release the aromas.
  5. Add the cubed lamb to the pan and fry until browned on all sides, stirring frequently.
  6. Stir in the plain yogurt and bring the mixture to a gentle boil.
  7. Stir well, cover the pan, and simmer gently for 45 minutes, stirring occasionally to prevent sticking.
  8. Add the sliced mushrooms, re-cover the pan, and cook for another 15 minutes or until the lamb is tender and the yogurt has been absorbed.
  9. Stir in the lemon juice, salt, and pepper, then cook uncovered for 5 minutes to meld the flavors.
  10. Serve hot with naan bread and saffron rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 109.5kcal
% Daily Value *
Total Fat 11.3g18%
Saturated Fat 1.5g8%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 2.3g1%
Dietary Fiber 0.4g2%
Sugars 1.1g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Garnish with lime wedges and fresh cilantro sprigs if desired.

For best results, use full-fat plain yogurt to prevent curdling and add richness.

Cardamom pods should be crushed to release the seeds before adding to the dish.

This dish tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Adjust the salt and pepper to your personal preference.

Keywords: lamb, mushroom, korma, indian, curry, spice, yogurt, ginger, garlic, cumin, coriander, cardamom, turmeric, naan, rice, dinner, main course, comfort food
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