Authentic Lamb Korma
Ingredients
- • 750 g lamb shoulder, cubed
- • 250 ml plain yogurt
- • 120 ml heavy cream
- • 2 item onions, thinly sliced
- • 4 cloves garlic
- • 30 g fresh ginger, grated
- • 60 ml ghee or vegetable oil
- • 50 g almonds, blanched
- • 10 g ground coriander
- • 5 g ground cumin
- • 2.5 g turmeric powder
- • 5 g garam masala
- • 4 item cardamom pods
- • 1 item cinnamon stick
- • 2 item bay leaves
- • 1 sprinkle salt to taste
- • 0.5 g saffron strands
- • 30 ml warm milk
Instructions
- 1
Soak saffron strands in warm milk and set aside for 10 minutes
- 2
In a heavy-bottomed pot, heat ghee over medium heat and add cardamom, cinnamon, and bay leaves. Fry for 30 seconds until fragrant
- 3
Add sliced onions and cook until deep golden brown, about 8-10 minutes. Remove half the onions and set aside for garnish
- 4
Add garlic and ginger to the pot, sauté for 2 minutes until aromatic
- 5
Add lamb pieces and brown on all sides over high heat, about 5-7 minutes
- 6
Reduce heat to medium-low, add ground coriander, cumin, and turmeric. Stir well to coat the meat
- 7
Whisk yogurt until smooth and add it gradually to the pot, stirring constantly to prevent curdling
- 8
Add blanched almonds and enough water to just cover the meat (about 250ml). Bring to a gentle simmer
- 9
Cover and cook on low heat for 60-75 minutes, stirring occasionally, until lamb is tender
- 10
Add cream, garam masala, and the saffron-milk mixture. Simmer uncovered for 5 more minutes
- 11
Adjust salt to taste and garnish with reserved fried onions before serving...
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This traditional lamb korma is worth every minute of slow cooking - the tender meat melts into a silky, aromatic sauce that's pure comfort. Don't be intimidated by the spice list; once you smell those cardamom and cinnamon notes blooming in your kitchen, you'll understand why this dish has been cherished for centuries."
