Lamb Korma with Pilau Rice

The smell of toasted cardamom and cinnamon always brings me straight back to a cold November evening when I decided to tackle lamb korma for the first time. I'd been intimidated by the long spice list, but once the onions hit the oil and that warm, golden aroma filled the kitchen, I knew I was onto something special. The lamb turned out so tender it practically fell apart, and the sauce clung to each piece like silk. That night, I learned that patience and a heavy-based pan can turn simple ingredients into something unforgettable.

I made this for my family on Diwali one year, and my uncle, who rarely compliments anyone's cooking, went back for thirds. He said the sauce reminded him of his mothers, which is the highest praise I've ever received. I watched him scoop up the last bit of korma with a piece of naan, and in that moment, I realized food really does carry memory. Now, whenever I make this dish, I think of him sitting at the table, smiling with his mouth full.

Ingredients

• Boneless lamb shoulder: This cut has enough marbling to stay juicy during the long simmer, and it shreds beautifully when fully tender.
• Vegetable oil: A neutral base that lets the spices shine without adding competing flavors.
• Onions: Slicing them thin and cooking them slowly until golden builds a sweet, caramelized foundation for the sauce.
• Garlic and ginger: Fresh is essential here, the sharpness mellows into warmth and depth as it cooks.
• Green chilies: Slitting them lengthwise releases gentle heat without overwhelming the dish, leave them out if you prefer it mild.
• Plain yogurt: Adds tang and creaminess, but stir it in gradually to prevent curdling from the heat.
• Coconut milk: This brings a subtle sweetness and silky texture that balances the spices perfectly.
• Ground almonds: They thicken the sauce and give it a luxurious, nutty richness.
• Tomato puree: A spoonful adds acidity and a hint of umami that rounds out the flavor.
• Ground coriander, cumin, garam masala, turmeric, cinnamon: Each spice plays a role, layering warmth, earthiness, and fragrance.
• Green cardamom pods and bay leaves: Crushing the cardamom releases its floral oils, and the bay leaves add a subtle herbal note.
• Basmati rice: Long-grain and aromatic, it becomes fluffy and separate when rinsed and soaked properly.
• Ghee or unsalted butter: Ghee adds a nutty richness to the pilau, but butter works beautifully too.
• Whole spices for rice: Cloves, cardamom, cinnamon stick, and bay leaf infuse every grain with fragrance.
• Fresh cilantro and toasted almonds: The final garnish adds brightness and a delicate crunch.

Instructions

Prepare the rice:

Rinse the basmati under cold water until it runs clear, then let it soak for 20 minutes. This step removes excess starch and helps the grains cook up light and fluffy.

Start the korma base:

Heat oil in a large heavy-based pan over medium heat and add the sliced onions. Saute them slowly until they turn deep golden brown, about 10 minutes, stirring occasionally to prevent burning.

Build the aromatics:

Stir in the garlic, ginger, and green chilies, and fry for just a minute until the raw smell disappears and the kitchen fills with fragrance.

Brown the lamb:

Add the lamb cubes and turn them until every side is seared and golden, about 5 minutes. This step locks in flavor and gives the sauce a richer base.

Bloom the spices:

Mix in the coriander, cumin, garam masala, turmeric, cinnamon, cardamom pods, and bay leaves. Stir constantly for 2 minutes so the spices toast and release their oils without scorching.

Add thickness and tang:

Stir in the tomato puree and ground almonds, then pour in the yogurt a little at a time, stirring constantly. This keeps the yogurt from splitting and ensures a smooth, creamy sauce.

Simmer the korma:

Pour in the coconut milk and water, season with salt and pepper, and bring everything to a gentle simmer. Cover the pan and let it cook on low heat for about an hour, stirring now and then, until the lamb is meltingly tender.

Cook the pilau rice:

While the korma bubbles away, heat ghee in a saucepan over medium heat and saute the chopped onion until soft. Toss in the cloves, cardamom, cinnamon stick, and bay leaf, and fry for a minute until aromatic.

Toast and steam the rice:

Add the drained rice and stir to coat each grain with the spiced ghee mixture. Pour in the water, add salt, and bring to a boil, then reduce the heat to low, cover tightly, and cook for 12 to 15 minutes until the rice is tender and the water is absorbed.

Rest and fluff:

Remove the rice from the heat and let it sit, covered, for 5 minutes. Fluff gently with a fork to separate the grains and release the steam.

Finish and serve:

Taste the korma and adjust the seasoning if needed, then fish out the whole spices before plating. Spoon the korma over the pilau rice and scatter fresh cilantro and toasted almonds on top.

Save

One rainy Sunday, I made this korma while my best friend sat at the kitchen counter, telling me about her week. The steam from the pan fogged up the windows, and we laughed as she stole bites of toasted almonds meant for garnish. When we finally sat down to eat, the warmth of the spices and the comfort of good company made the whole afternoon feel like a small celebration. That's when I realized this dish isn't just about feeding people, it's about creating a moment worth remembering.

Storing and Reheating

The korma keeps beautifully in the fridge for up to three days, and honestly, it tastes even better once the flavors have had time to settle and deepen. I store it in an airtight container and reheat it gently on the stovetop with a splash of water or coconut milk to loosen the sauce. The pilau rice can be refrigerated separately and reheated in the microwave or steamed in a covered pan. Just fluff it with a fork before serving so it doesn't clump together.

Swaps and Variations

If you cant find lamb shoulder, chicken thighs or beef chuck work wonderfully, just adjust the cooking time so the meat becomes tender without drying out. I've also made this with extra vegetables like cauliflower or peas stirred in during the last 15 minutes of cooking. For a richer finish, swirl in a spoonful of heavy cream or an extra drizzle of coconut milk just before serving. You can even make it dairy-free by using full-fat coconut yogurt instead of regular yogurt.

Serving Suggestions

This korma shines when served with warm naan or paratha for scooping up every bit of sauce. A cool cucumber raita or a simple tomato and onion salad balances the richness and adds a refreshing contrast. I like to pour a glass of dry Riesling or crack open an Indian pale ale to cut through the creaminess.

• Serve alongside crispy papadum for extra texture and crunch.
• Offer lime wedges on the side for guests who like a bright, tangy finish.
• Pair with mango chutney for a sweet and spicy contrast.

Save

This lamb korma has become my go-to for nights when I want something comforting, aromatic, and just a little bit special. Whether you're cooking for a crowd or just treating yourself, I hope it fills your kitchen with warmth and your table with good conversation.

Recipe FAQs

→ How do I make the lamb tender?

Simmer the lamb gently in the creamy spiced sauce for about an hour until it becomes tender and flavorful.

→ What spices are used in the korma sauce?

The sauce includes coriander, cumin, garam masala, turmeric, cinnamon, cardamom pods, and bay leaves for depth and aroma.

→ Can I prepare the pilau rice in advance?

You can cook the pilau rice ahead, then reheat gently while keeping it covered to maintain moisture and fragrance.

→ Are there any common allergens to watch for?

This dish contains dairy from yogurt and ghee as well as tree nuts like almonds; coconut milk may also pose allergies.

→ What sides pair well with this meal?

Naan bread or raita complement the rich spiced lamb and pilau rice, enhancing the overall flavors.