Lamb Korma is an Indian Mughlai dish where Lamb stew meat is braised in a cream based sauce and bold Indian spices and simmered for hours to reach the perfect tenderness and flavor. The word Korma or Kurma draws it’s origin from the Persian word Kormah, which literally means “braise”.
The flavors of Korma are developed by using the popular spice blend called Garam Masala, which includes, Cardamom, Cumin, Coriander, Cloves, Bay leaves etc. These flavors are infused in a yogurt, cream or coconut cream sauce. The meat is then simmered in this sauce for hours over slow heat, till it becomes tender. I am able to mimic that slow-cooking set-up by cooking this Korma in my electrical pressure cooker, Instant Pot DUO. The end flavors are to die for and I and am able to cut down the cooking time significantly. You’ll never guess how easy this is! To learn more about the instant pot, check out my Instant Pot FAQ and Accessories blog.
Customize your Lamb Korma
You can make the korma sauce using three different cream bases- heavy cream, yogurt or coconut milk. My family loves the taste of a coconut milk based sauce, so that’s what I end up making most of the time. Using coconut milk also makes this dish is dairy-free, so people with dairy restrictions can also enjoy this amazing curry.
It goes really well with a homemade flatbread called, Parantha, or nutty brown rice, and if you’re eating low-carb, you can have this with cauli-rice. My family loves to eat this korma with butter naan, paratha- flat bread, cumin rice or brown rice. I serve this with a side of garden salad with a simple lemon vinaigrette. The salad adds a beautiful contrast to the creamy Korma, and adds some greens to your meal too!
Make the Korma with Chicken or Beef
You can make this Korma with chicken or beef too. For boneless skinless chicken, reduce the cooking time to 5-6 minutes of high-pressure cooking. For beef stew meat, increase the cooking time to 25-30 minutes of high pressure cooking, depending on the size of pieces. Continue Reading…
Lamb is the #1 choice of red meat in my house. I can cook it in any preparation like kebab, curry or chops and chances are, there won’t be any left-overs. Different preparations have different cooking times, but this recipe for Homemade Grilled Lamb Chops is one of my weeknight specialities. Tender, juicy, lemony and spiced with an earthy mediterranean spice blend, they are bursting with flavor and simply delicious.
With a prep time of under 10 minutes and a cook time of 6 minutes, this is one of my favorite “dinner in 30” recipes. It pairs great with my lemon saffron rice or my quinoa tabbouleh salad or just a warm pita with a greek salad. Serve it with a glass of Pinot noir or Cabernet Sauvignon, and that’s an official “date-night“!
Easy Peasy Recipe
I like to marinate the chops and leave them aside for 15 minutes while I prep the sides and salad. These short 15 minutes allow the chops to absorb the flavors of the marinade and stay juicy while grilling them. I always have the spices for a mediterranean marinade handy as I use it for other proteins like chicken and shrimp too. I mix in greek yogurt with dry spices, freshly grated garlic (or garlic powder), freshly grated lemon zest and a splash of lemon juice. Apply this mix liberally all over the chops. Put them on a plate or in a Gallon Size Storage Bags and let the chops hang out in the marinade for 15 minutes.
Cooking/Grilling the Lamb chops:
These lamb chops can be grilled three ways, on an outdoor grill, in a stove-top skillet, or, under the broiler in the oven. I keep switching between these three methods based on convenience, mood and who’s grilling 🙂 We like our grilled lamb chops almost well done, so please adjust the timing to your taste. Reduce the timing by a minute or so per side to get a medium doneness on these chops. Here are the three ways:
Outdoor Grill: My husband is the grill master of the house, so, if he’s cooking, outdoor grill it is. 3 minutes on each side (on a medium-high heat zone), flipping half way through, rest for 5-10 minutes and you have the most succulent lamb chops.
Oven: If my stove-top burners are occupied, or if my kids are cooking these, then I use the broiler for cooking the lamb chops. I place them on a lined baking sheet and pop it under the broiler, such that the meat is about 4 inches away from the heat. 3-4 minutes on each side is all they need, flipping them half way through. So, I would say roughly 7-8 minutes should give you well done chops. Be sure to rest them for 5-10 minutes before serving.
Stove-top: These lamb chops turn out amazing in a skillet too. Heat the skillet on medium high heat. I like to use a grill pan for these to get the gorgeous grill marks, but believe me, an omelette pan will work just as well too. 3 minutes on each side, flipping half way through, rest for 5-10 minutes and you’re done!