Name: Creamy Lamb Korma (Mutton Korma) — Quebec-Style Braised Gigot with a Silky Spiced Cream Sauce
Prep time: 20 min
Cook time: 105 min
Ingredients: 4.4 lb lamb leg (gigot, deboned, trimmed, cut into 1.25-inch cubes); 3 tbsp peanut oil (or neutral oil, divided); 4 large yellow onions (thinly sliced); 6 cloves garlic (minced); 2- inch piece fresh ginger (finely grated); 2 red chiles (thinly sliced (optional)); 1 tbsp garam masala; 1 tbsp paprika (sweet); 2 tsp ground turmeric; 1 star anise; 2 cinnamon sticks; 1 tsp kosher salt (plus more to taste); 1/2 tsp black pepper (plus more to taste); 4 cups water (plus more as needed); 1 1/2 cups 15% cream (or 1 cup 35% cream); 1/2 cup ground cashews or almond meal (optional)

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Warm, aromatic, and deeply comforting, this lamb korma is a slow-braised dish where browned lamb simmers with onions, ginger, garlic, and warm spices until tender, then finishes with a splash of cream for a smooth, glossy sauce. This version leans “home-kitchen korma”: rich and spiced but not fiery, ideal for a cozy winter dinner in Montréal and just as good year-round for Sunday meal prep or a dinner party.

This recipe is based on my YouTube video for Korma à l’agneau / Mutton korma, with a few adjustments since publication to tighten the proportions (more onions for a better sauce body, clearer liquid guidance, and an optional nut-thickener for a more classic korma texture).

What this dish is

Lamb korma is a gentle, aromatic curry-style braise where lamb cooks low and slow in a fragrant spiced base, then turns creamy at the end. Unlike tomato-forward curries, korma is usually built on onions, warm spices, and dairy (cream or yogurt) for a velvety finish. It’s the kind of dish you make when you want a hearty comfort food dinner that reheats beautifully.

This is a slow-cooked, creamy, spice-forward lamb braise. It is not a 30-minute weeknight recipe, not a grilled meat recipe, and not a tomato-based stew. For a classic French red-wine braise instead of warm spices and cream, make Beef Bourguignon (my way). If the goal is a cozy, family-style baked comfort dish with a different flavor profile, try Homemade meatloaf (easy, quick, budget-friendly).

Nutritionally, this is a protein-rich, hearty comfort food. It’s not a “light” recipe, but you can make it lighter by using a leaner cut and a lighter dairy finish (details below).

Ingredients

Lamb Korma

4.4 lb lamb leg (gigot), deboned, trimmed, cut into 1.25-inch cubes
3 tbsp peanut oil (or any neutral oil), divided
4 large yellow onions, thinly sliced (about 6 cups)
6 cloves garlic, minced
2-inch piece fresh ginger, finely grated
2 red chiles, thinly sliced (optional, for gentle heat)
1 tbsp garam masala
1 tbsp paprika (sweet)
2 tsp ground turmeric
1 star anise
2 cinnamon sticks
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper, plus more to taste
4 cups water (plus more as needed)

Cream finish

1 1/2 cups 15% cream (or 1 cup 35% cream for a richer finish)

Optional (more classic korma texture)

1/2 cup finely ground cashews or almond meal (adds body and silkiness)

For serving

Steamed rice (brown rice or basmati)
Fresh cilantro, chopped
Lemon wedges

Step-by-step instructions

1) Prep the lamb

Trim off any thick surface fat and silverskin. Cut the lamb into cubes around 1.25 inches. Pat very dry with paper towels. Dry meat browns better, and browning is where the deep flavor starts.

2) Brown the lamb in batches

Heat a heavy pot (Dutch oven) over medium-high heat. Add 1 1/2 tbsp oil. When the oil shimmers, add lamb in a single layer (do this in 2–3 batches). Brown on all sides until you get real color, about 6–8 minutes per batch. Don’t rush this—brown equals flavor.

Transfer browned lamb to a bowl. Season lightly as you go (a pinch of salt per batch).

3) Build the aromatic base

Reduce heat to medium. Add the remaining oil. Add the onions with a pinch of salt and cook, stirring regularly, until they soften and turn golden—about 10–15 minutes. If the pot gets too dry, splash in a tablespoon or two of water and scrape the brown bits.

Add garlic, ginger, and chiles (if using). Cook 60–90 seconds, just until fragrant. Keep stirring—garlic can burn fast.

4) Bloom the spices

Add garam masala, paprika, and turmeric. Stir constantly for 30–45 seconds. This quick “bloom” wakes up the spices and makes the sauce taste fuller, not dusty.

5) Braise low and slow

Return the lamb and any juices back to the pot. Add the star anise and cinnamon sticks. Pour in 4 cups of water. Bring to a gentle simmer, then lower heat and partially cover.

Simmer gently for about 1 hour 30 minutes, stirring every 20 minutes. If the sauce reduces too quickly, add a splash of water to keep the lamb just barely covered.

Goal at the end of the braise: lamb should be tender, and the onions should be almost melted into the sauce.

6) Refine the sauce texture

If you want the sauce extra smooth (closer to classic korma), you have two easy options:

Option A (quick and rustic):
Remove the cinnamon sticks and star anise. Use a potato masher to mash the onions right in the pot. This thickens the sauce naturally.

Option B (silkier):
Scoop out 2 cups of the onion-rich braising liquid (avoid too much lamb) and blend until smooth, then return it to the pot.

7) Add the cream (and optional nut-thickener)

Lower the heat to low. Stir in the cream. Simmer uncovered for 5–8 minutes, stirring, until glossy and slightly thickened.

If using ground cashews/almond meal, whisk them in now and simmer 2–3 minutes. This adds the classic “korma velvet” and helps stabilize the sauce.

8) Final seasoning and serving

Taste and adjust salt and pepper. Finish with chopped cilantro and a squeeze of lemon if you like a brighter finish.

Serve hot over rice. This is the kind of dish that’s even better after a night in the fridge.

Tips for a great result

Brown in batches: overcrowding steams the meat instead of browning it.
Keep the simmer gentle: aggressive boiling can tighten lamb.
Remove whole spices at the end: cinnamon and star anise can dominate if left too long.
Cream goes in at the end: it stays fresh-tasting and doesn’t split.
Next-day magic: flavors deepen overnight—perfect for meal prep.

Substitutions

Lamb cuts

Lamb leg is clean and easy, but you can also use shoulder (more collagen, even more tender). Shoulder may need an extra 20–30 minutes.

Oil

Peanut oil is great for browning. Canola, sunflower, avocado oil, or any neutral oil works.

Cream

15% cream makes a lighter sauce.
35% cream makes it richer and more restaurant-like.
Plain Greek yogurt can be used, but add it off-heat and stir gently to avoid curdling.

Spices

No garam masala? Use a mix of ground cinnamon + clove + nutmeg + black pepper in small amounts (keep it subtle).
Want more heat? Add a pinch of cayenne, or an extra chile.

Nut-thickener

Ground cashews are classic, but almond meal works too.
If avoiding nuts, skip it and rely on onion reduction + mashing/blending.

FAQ

How spicy is this lamb korma?
It’s aromatic and warm, not hot. The chiles are optional. Garam masala brings fragrance more than heat.

Can I make it in advance?
Yes. Make it the day before, cool, refrigerate, then reheat gently. Add a splash of water or cream if it thickens too much.

How do I store leftovers?
Refrigerate in a sealed container for up to 4 days. Freeze up to 3 months. Thaw overnight and reheat gently.

Can I use a slow cooker?
Yes. Brown lamb and onions first for flavor. Then cook on low 7–8 hours. Add cream in the last 20 minutes.

What if my sauce is too thin?
Simmer uncovered 10–15 minutes. Or mash/blend the onions. Adding the optional nut-thickener also fixes this quickly.

What if my sauce is too thick?
Stir in hot water a little at a time until it loosens. Taste again and adjust salt.

Do I have to use whole spices (cinnamon sticks, star anise)?
They add depth and perfume, but you can skip them if needed. The dish still works.

What to serve with Lamb Korma and Suggested posts

For a simple side that fits almost any season, serve with a crisp salad like Classic homemade grated carrot salad with mustard vinaigrette. For potato lovers, Pommes Parisiennes with bacon makes a rich, bistro-style pairing.

For another cozy braised dinner idea, Beef Bourguignon (my way) is the French classic route. If you’re in a “weeknight comfort” mood and want something different from lamb, Creamy Roquefort sauce chicken tenderloin is a fast creamy main. For crispy comfort food, Crispy honey garlic fried chicken (quick and gluten-free) hits the craving. For another bold, saucy meat dinner, Beef burritos (flavor-packed) are a great change of pace.

For sauces and technique building, keep these on rotation:

Neutral brown veal stock for deeper braises and sauces
Maple mayo sauce (2 minutes) for quick sandwich nights

And if you’re browsing for more dinner inspiration, start with Michel Dumas blog.

Creamy Lamb Korma (Mutton Korma) — Quebec-Style Braised Gigot with a Silky Spiced Cream Sauce

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Prep Time 20

Cooking Time 1 45

Category Main Course

Cuisine Indian

Portions 6 Portions

Calories 400 kcal

Ingredients

4.4 lb lamb leg gigot, deboned, trimmed, cut into 1.25-inch cubes
3 tbsp peanut oil or neutral oil, divided
4 large yellow onions thinly sliced
6 cloves garlic minced
2- inch piece fresh ginger finely grated
2 red chiles thinly sliced (optional)
1 tbsp garam masala
1 tbsp paprika sweet
2 tsp ground turmeric
1 star anise
2 cinnamon sticks
1 tsp kosher salt plus more to taste
1/2 tsp black pepper plus more to taste
4 cups water plus more as needed
1 1/2 cups 15% cream or 1 cup 35% cream
1/2 cup ground cashews or almond meal optional

Instructions

Pat lamb dry; cut into 1.25-inch cubes.
Brown lamb in batches in a Dutch oven with oil; transfer to a bowl.
Cook onions with a pinch of salt until golden and softened (10–15 minutes). Add garlic, ginger, and chiles; cook 1 minute.
Stir in garam masala, paprika, and turmeric for 30–45 seconds.
Return lamb to the pot. Add star anise, cinnamon sticks, and 4 cups water. Simmer gently, partially covered, about 1 hour 30 minutes, stirring occasionally. Add a splash of water if needed to keep lamb barely covered.
Remove cinnamon sticks and star anise. Mash onions in the pot (or blend 2 cups of sauce and return).
Stir in cream (and optional ground nuts). Simmer 5–8 minutes until glossy.
Taste and adjust salt/pepper. Serve with rice, cilantro, and lemon wedges.

Video

Notes