Lamb Korma Curry (Indian Takeaway Style)

Recreate an Indian restaurant classic with this takeaway style lamb korma curry recipe! Rich and indulgent with coconut and cream, it’s utterly delicious!

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For those who prefer a sweeter curry , this classic Glasgow Indian takeaway style lamb korma ticks all the boxes. This recipe uses Indian restaurant style curry broth, as well as a combination of coconut, sugar, almonds and single cream.

Ingredients For Lamb Korma Curry

This mild and creamy lamb korma curry recipe takes just minutes to put together using Indian restaurant style curry broth. This precooked broth is a spice and onion filled blend that you can use in a wide selection of different dishes. As in many takeaway restaurants, it serves as a building block to curry sauces and makes it possible to cook dishes in just a few minutes. In this case, curry broth is cooked out with other ingredients including almonds, sugar and coconut to make a deliciously creamy Glasgow style korma sauce. With deliciously tender lamb for curry dishes already cooked, you can serve up your favourite Indian takeaway style curry in just a few minutes!

• Coconut Flour
• Caster Sugar
• Ground Almonds
• Sea Salt
• Water
• Curry Broth
• Slow Cooked Lamb For Indian Curry Dishes
• Creamed Coconut
• Single Cream

How To Make Lamb Korma Curry

Making this Scottish takeaway style lamb korma curry is so easy! And, with curry broth in the fridge or freezer, it takes just a few minutes too. First, a small amount of curry broth is added to a frying pan or curry pan with cooked lamb. Then, coconut, sugar, almonds and cream are added and the sauce is simmered until rich and delicious. Finally, the lamb korma curry is decorated with a final touch of cream and it’s ready to serve.

Step 1: Mix Ingredients

In a bowl, add 2 teaspoons coconut flour, 2 teaspoons caster sugar, 2 teaspoons ground almonds, pinch sea salt and 100 millilitres water. Mix well and set aside.

Step 2: Begin Curry

Heat 80 millilitres curry broth in a frying pan or curry pan over a medium heat. Once the sauce begins to sizzle, add another 80 millilitres curry broth. Simmer for 2 minutes.

Step 3: Make Korma

Add the remaining 80 millilitres curry broth and 8-9 pieces slow cooked lamb for Indian curry dishes. Mix well and simmer for 2-3 minutes, stirring occasionally. Add the prepared coconut, sugar and almond mix and stir through. Add 25 grams creamed coconut and 75 millilitres single cream. Mix well. Simmer for 2 minutes until the korma sauce is slightly thickened.

Step 4: Finish Korma

Transfer the lamb korma curry to a serving bowl. Finish with a touch of single cream and serve with your favourite Indian rice and breads.

Recipe Tips For Indian Takeaway Style Lamb Korma Curry

Vegetarian Alternative: Use tinned / cooked chickpeas or cubed paneer instead of cooked lamb.
Cooking The Curry Sauce: Each time curry broth is added, let it simmer well and caramelise in the pan. You’ll see the sauce change colour slightly as it cooks. You can do this with even better results using a curry pan.
More Curry Sauce: If the korma curry sauce becomes thick too quickly (or if you like more korma sauce to mop up with plain chapatis), you can add a few tablespoons of water while the korma sauce is simmering.

I hope you’ll try this Indian takeaway style lamb korma curry recipe. If you do, let me know in the comments how it went!

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Lamb Korma Curry Recipe FAQ

What is curry broth?
Indian Restaurant and takeaway kitchens often use a prepared curry broth. It’s a rich onion and spice filled gravy that can be turned into madras, korma, South Indian garlic chilli and most every other curry you can think of. You can use this recipe.

Can I use lamb tikka to make lamb tikka korma curry instead?
You can definitely use cooked lamb tikka pieces in this recipe to make a takeaway lamb tikka korma instead. It’s a nice variation that will add a touch of char and smoke flavour to the finished korma curry sauce.

What can I serve with lamb korma curry?
This sweet & creamy korma curry is delicious with pilau rice and plain chapati. Korma sauce is also delicious with Doner Kebab meat!

I’ve seen other variations of korma sauce at my local Indian takeaway – what are the differences?
Desi Korma – Add 1 teaspoon cashew butter, 50ml coconut milk and 1 teaspoon salted butter to the pan along with the creamed coconut block and single cream.
Kashmiri Korma – Add 7 or 8 pieces of sliced banana, pineapple or mango to the pan along with the creamed coconut block and single cream.
Parsee Korma – Add 1 teaspoon ground pistachios to the pan along with the creamed coconut block and single cream, and finish with 1 teaspoon fresh lemon juice or lemon dressing.
Punjabi Korma – Add 1 teaspoon cashew butter, 1 tablespoon white wine and a small handful fresh coriander leaves to the pan along with the creamed coconut block and single cream.

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Do you like this Indian takeaway style lamb korma curry recipe? If so, buying a copy of my book might appeal to you! In The Indian Takeaway Secret you can find a host of restaurant style recipes that you can make at home. You’ll learn how to make vegetable pakora, spiced onions, vindaloo curry, pilau rice and more! You can buy The Indian Takeaway Secret in paperback or kindle form here.

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