Royal Shahi Lamb Korma

Curries

Royal Shahi Lamb Korma

Lamb in a luxurious, creamy korma inspired by royal Indian kitchens.

25 mins Cooking Time
Easy Difficulty
4-6 Servings
Non-Veg Category
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About this recipe

Lamb in a luxurious, creamy korma inspired by India's royal kitchens - made effortless with the Masala Makers Royal Shahi Korma simmer sauce. Serve hot with rice or naan. Tip: add carrots and pumpkin with the lamb for a wholesome one-pot meal.

Ingredients

  • 1 jar Royal Shahi Korma Simmer Sauce
  • 1kg lamb shoulder, diced
  • 2 tbsp oil or ghee
  • 1 cup water or chicken stock
  • 1 potato, peeled and cubed (optional)
  • 1 tbsp toasted cashews (to garnish)
  • 1 tsp raisins, flash fried (to garnish)
  • 1 tbsp cream (to garnish)
  • Fresh coriander (to garnish)

Method

  1. 1Heat oil or ghee in a heavy-based pot.
  2. 2Brown the lamb pieces in batches in a hot pan.
  3. 3Add the Royal Shahi Korma sauce and 1 cup of water or stock.
  4. 4Cook covered on medium heat until the lamb is tender and falling apart. Stir now and again during the cooking process.
  5. 5Garnish with a drizzle of cream, coriander and toasted, fried cashews and raisins. Serve hot with rice or naan.
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