Lamb Korma
Lamb Korma is a rich, aromatic Indian main course made with boneless lamb shoulder, onions, fresh ginger, garlic and warming spices like garam masala, cumin and cardamom. The TM7 chops the marinade in seconds and simmers the curry gently, delivering tender meat in a silky, mildly spiced sauce with minimal effort.
About this recipe
Lamb Korma Thermomix TM7 style brings a classic Indian restaurant favourite straight into your kitchen with the help of your all-in-one kitchen machine. This recipe transforms boneless lamb shoulder into a meltingly tender curry, bathed in a silky sauce built from onions, fresh root ginger, garlic, tomato purée and a fragrant blend of garam masala, coriander, cumin and cardamom. The real beauty of making korma in the TM7 is consistency: where a traditional curry demands finely chopped aromatics and patient stirring, the machine chops the marinade base in seconds and then simmers the sauce gently so the spices bloom without catching on the bottom. It is a brilliant choice for a relaxed weekend dinner or a make-ahead weeknight dinner, since the flavour only deepens overnight. Serve this mildly spiced lamb curry with steamed basmati rice and warm naan, and let the TM7 handle the chopping, mixing and slow cooking while you set the table.
Preparation tips
- Cut the lamb shoulder into even, bite-sized cubes so every piece cooks at the same rate and stays juicy. Removing excess fat beforehand keeps the korma sauce silky rather than greasy once it has simmered with the coconut and almond base.
- Let the finished korma rest for ten minutes before serving so the garam masala, cardamom and cumin settle into the sauce. This curry also improves overnight in the fridge, making it an excellent make-ahead option for guests.
- For a milder family version, reduce the chilli flakes and add extra creamy coconut. A squeeze of lemon and a handful of toasted flaked almonds on top add freshness and a pleasant crunch against the tender lamb.
Recipe variations
- Vegetarian korma: replace the lamb shoulder with cauliflower florets, chickpeas and diced sweet potato. Follow the same spice base of ginger, garlic and garam masala and shorten the simmering so the vegetables stay tender but intact.
- Festive korma: add a handful of cashews and sultanas to the sauce and finish with saffron soaked in warm milk. This luxurious version works beautifully as a centrepiece for a celebratory Indian-inspired dinner with naan and chutneys.
Why this recipe works
Achieving the perfect Lamb Korma requires patience and precision to ensure the meat is meltingly tender and the sauce is silky smooth. With the Thermomix TM7, you eliminate the guesswork that often leads to uneven cooking. Its precise temperature control and constant stirring create a rich, aromatic curry every single time. Whether it is the balance of spices or the texture of the lamb, the TM7 guarantees a flawless result that satisfies even the highest standards, allowing you to serve a restaurant-quality meal with absolute confidence.
Thermomix TM7 Benefits
- Chopping onions, ginger and garlic in the TM7 takes mere seconds, creating a fine, even marinade base without tears or a sticky chopping board.
- Weighing the spices directly into the mixing bowl on the built-in TM7 scale ensures the garam masala, cumin and cardamom are balanced to the gram.
- Grinding whole spices with the TM7 releases fresher aroma than pre-ground blends, giving the lamb marinade a noticeably deeper, more vibrant flavour.
- Mixing the tomato purée and coconut into the sauce happens in one bowl, coating the lamb evenly and saving on washing up afterwards.
- Heating the korma gently in the TM7 prevents the onions and spices from burning, coaxing the lamb shoulder slowly until it is fork-tender.
Ingredients
- onions
- fresh root ginger
- garlic cloves
- ground coriander
- ground cumin
- ground cardamom
- fine sea salt
- dried chilli flakes
- lamb shoulder meat, boneless
- ghee