The Royal Curry:

They say, there is no better curry in the world than the korma cooked right. Badam Korma or Lamb Almond Korma Curry Recipe is aromatic, rich and creamy which, like many other spices and nuts based dishes, has its roots in the Mughal cuisine of South Asia.

Pat Chapman writes in his book ‘India Food and Cooking’ that the cook who could create a number of variations from korma was considered the head chef in the royal kitchen and fit to cook for the emperor’s table.

What Makes This Korma Curry Recipe So Unique:

Although there are many different versions of the recipe but the common factor is the smooth paste that is made with processing yogurt and almonds or cashew nuts together to give it the luscious texture.

Also the braising technique is used always to keep the meet moist and melt in the mouth soft. To achieve that heart warming texture, first the meat is fried till brown on outside and then cooked, with liquid added, over very low heat. Also check my Afghani Korma Lawand which has a nut based curry but is more mild in spiciness.

Korma Curry Recipe – a Classic Eid Dish:

Korma is not just a recipe, it’s a culinary experience par excellence and a food heritage that has been lovingly cooked and enjoyed generation after generation for many centuries. As I mentioned before, it’s very delicious but rich curry, therefore usually its served on festivals and family gatherings. No Eid, wedding or formal gathering is complete without this dish.

You can also switch to chicken or fish if you are not into lamb meat. Also visit my Eid Recipes Collection for more classic meat dishes.


1 kg lamb shoulder cut ups
1 medium onion, chopped
3 tablespoons ginger-garlic paste
2 cups plain yogurt
1 cup almonds, blanched and skins remove
1 stick cinnamon
2 black cardamoms
3-4 green cardamoms
1 teaspoon cumin powder
1 teaspoon coriander powder
1/4 teaspoon turmeric
( or to taste)2 teaspoon red chilli powder
Salt to taste
3-4 tablespoons sunflower oil or ghee
Rose water or saffron

This Is What You Do:

Heat oil on medium low heat in a deep pan. Fry onions till golden brown, don’t let them go dark brown or burnt because that will ruin the taste of the curry.

Remove them from oil and set aside.Add lamb pieces to the oil and fry on medium heat till golden brown on outside. Add the spices and ginger-garlic paste to the lamb, stir fry for 2-3 minutes.

Add yogurt, fried onions and 1/2 cup almonds to the blender and make a smooth paste. Add this paste to the lamb and spices in the pan. Continue to stir fry till the oil separates from the masala.

Keep stirring vigilantly because at this stage the yogurt can catch on the bottom of the pan quite easily.

Reduce heat, add 3-4 cups water and cover the pan. Let the meat cook at least an hour or till it gets very tender. If the curry gets too thick, add a little more water for desired consistency.

Add the remaining blanched almonds and a few drops of rose water or pandan/kewra essence right before serving for that special royal Mughlai touch. Serve hot with naan or rice.

Serves 6

10 Replies to “Badam Korma, Lamb Almond Korma Curry Recipe”

  1. This looks so appetizing! I just love the colour of the sauce. I’ve saved this recipe to try soon!

    1. Thank you, Lisa! 😊 You know, they believe here that getting the colour of korma right is as important as the taste. It all really depends on how golden/brown you fry the onions.

  2. These recipes are becoming dangerous ground for me…
    My local lockdown government has cottoned on to the recipes. I have just received orders to make this dish for Monday night. And then I have to make Cape Malay style rotis too, to accompany the dish. Never done rotis before, so this is new territory for me.

    1. Haha! Awww! I would love to know how your “local government ” liked this one. 😄 Happy cooking! Oh, and I have all sorts of roti, naan and paratha recipes on the blog. Just type the required word in the search box. 😉 Happy cooking! 😊

  3. This is definitely a korma I’d travel to the ends of the world for! Looks perfectly delicious, as always, Maria!

    1. Aww! That’s such a sweet thing to say, Lin! ❤ Thank you! I know you will like this one as the meat really shines in the recipe, without being overpowered by the spices. 😊

  4. Hi Maria i tried out this kormakn recipe a short while bk for Eid lunch.Just replaced d lamb wd chicken…..wantd to let u knowits turnd out fab…..thanks 🙂

    1. Oh how wonderful! This is like an Eid gift for me 🙂 Thank you so much Saira for trying out my recipes and letting me know how they turn out. I’m so happy you liked it 🙂 xx

  5. Ok im tempted to make this particular recipe. I’m going to try and find all the recipes. Hopefully I can cook it for dinner tonight. Maria, thank you for the recipes!

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