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Lamb korma with spiced pilaf rice

Lamb korma with spiced pilaf rice is a slow-cooked dish for 6, made with lamb shoulder, yogurt, almonds, and cream. It takes 40 minutes of active work and can be fully made the day before, only the rice is cooked right before serving. It's easy to pull off, costs about €5.40 per person, and the key is cooking the onions slowly and never letting the sauce boil hard once the cream goes in.

A gentle lamb korma, creamy with almonds and warm spices, that wins over even guests who don't like heat.

Lamb korma with spiced pilaf rice
For
6 people
Work
40 min
Total time
2 h 50
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€5.40
Calories per person
860 kcalcalculated by Kiloach, your weight coach

Lamb korma is a gentle, slow-cooked curry, a creamy almond sauce where the spices add warmth without any real heat. The lamb turns meltingly tender after a long simmer, while ground almonds and cream give the sauce its rich, coating texture. It's a korma that wins over people who usually avoid spicy food just as much as it pleases those who love bold flavors.

It's the kind of dish that works well for a dinner with friends or a family meal in winter, when you want something warm and comforting without spending the whole evening in the kitchen. Since it's made the day before, you can relax when guests arrive, with just the raisin studded pilaf rice left to finish. Serve it with naan or steamed vegetables for a complete, easy menu.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 1 h 45
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 20 min
  4. When it's time to serve 1 step, 15 min

The day before, you marinate the lamb, simmer it with the onions and spices, then stir in the almonds and cream before chilling everything. Right before guests arrive, you gently reheat the korma with a splash of water. At serving time, you cook the raisin pilaf rice, which only takes fifteen minutes plus a short rest before fluffing.

The ingredients

6 people

Butcher

  • Boneless lamb shoulder, cubed 1.3 kg

Fruits and vegetables

  • Onions 3
  • Garlic 4 cloves
  • Fresh ginger 30 g

Dairy

  • Plain yogurt 200 g
  • Heavy cream 20 cl
  • Butter 40 g

Pantry

  • Ground almonds 100 g
  • Garam masalaoften in the pantry 2 tbsp
  • Ground corianderoften in the pantry 1 tbsp
  • Cardamom podsoften in the pantry 6 cloves
  • Cinnamon stickoften in the pantry 1
  • Basmati riceoften in the pantry 450 g
  • Raisins 50 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Allergens Lactose, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Mix the lamb with the yogurt, garlic, grated ginger, garam masala, and coriander, then let it marinate. 15 min

    Yogurt tenderizes the lamb, even just an hour of marinating makes a difference.

  2. Brown the sliced onions in the oil, add the meat with its marinade, the cardamom, cinnamon, salt, and a glass of water, then simmer covered. 1 h 20

    Lightly crush the cardamom pods to release the seeds.

  3. Stir in the ground almonds and cream and let it thicken for a few minutes, then cool and refrigerate. 10 min

    Add the cream off the strong simmer, it won't split.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Gently reheat the korma with a little water to bring the sauce back to a smooth consistency. 20 min

    Stir often, the almond sauce can catch on the bottom quickly.

When it's time to serveThe final touches, right in front of your guests.

  1. Sauté the rinsed rice in butter with the raisins, cover with twice its volume of salted water, and cook covered. 15 min

    Let it rest covered off the heat for five minutes before fluffing.

Our tips to get it right

  • Pick a well marbled lamb shoulder rather than leg, it stays tender through the eighty minute simmer.
  • If the sauce looks too thick when reheating, loosen it with a splash of water or stock rather than more cream, so the flavor doesn't get heavy.
  • Taste and adjust the salt right before serving, reheated korma often needs a small tweak after a night in the fridge.

The variations

  • Swap the lamb for chicken thighs, which cuts the simmering time down to about 40 minutes.
  • For a vegetarian version, replace the meat with chickpeas and diced potatoes added straight into the sauce.
  • For kids, cook the sauce separately without the cardamom pods and cinnamon stick, and serve with just a touch of garam masala.

What to serve it with

  • Warm naan or flatbread
  • Steamed vegetables, spinach or cauliflower
  • Salted lassi or lemon water

Storage

The korma keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the rice, for up to 2 months. Reheat it gently over low heat with a little water to bring back a smooth sauce.

Questions about this recipe

Can you replace the ground almonds with another nut powder?

Yes, ground cashews work very well and give an equally creamy sauce. Skip ground hazelnuts, their flavor overpowers the spices.

Is korma a spicy, hot dish?

No, korma is mild and fragrant, not hot at all. The garam masala, cardamom, and cinnamon add warmth and aroma without any real heat.

How should you present korma for a dinner party?

Serve the sauce in a shallow dish topped with a few toasted almond flakes, with the pilaf rice served separately in a bowl. This contrast shows off both preparations nicely.

Can this recipe be made for more than 6 people?

Yes, the recipe doubles easily, you'll just need a bit more simmering time for the meat. Use a wide enough pot so the lamb browns properly before it simmers.

Can a lamb korma with spiced pilaf rice be made ahead?

Yes, it's even recommended. The recipe needs 40 min of work in total, split up like this, the day before, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a lamb korma with spiced pilaf rice?

Allow 2 h 50 in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "easy".

How many calories are in a lamb korma with spiced pilaf rice?

About 860 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a lamb korma with spiced pilaf rice cost?

About €5.40 per person, that's €32.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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