LAMB KORMA RECIPE | SLOW COOKED LAMB KORMA

One of the most popular dishes in the Indian cuisine is Korma, which derives from the Turkish word 'Kavurma' that means cooked meat. This popular technique of braising vegetables and meat with yogurt, cream, stock and various spices is a favourite among a large population across the country. Korma is believed to have been invented during the Mughal era.

The flavour of this shahi dish is based on a mixture of spices, including coriander and cumin, combined with yogurt kept below curdling temperature and carefully added with meat juices. It is cooked slowly on a low flame for a longer period to attain various flavours of the spices. You will find that a lot of korma recipes contain nuts – usually almonds. These are often in the homemade paste and used to thicken the sauce. You can sprinkle the curry with some flaked almonds too.

INGREDIENTS FOR LAMB KORMA

For The Lamb Curry:

·         1 Kg Lamb Meat

·         4 Onions, Sliced

·         1 1/2 Cup Almond Paste

·         5 Tsp Ghee

·         2 Cinnamon Sticks

·         6-7 Green Cardamom

·         3-4 Cloves

·         1 Piece Mace

·         2-3 Bay Leaves

·         3 1/2 Tsp Garlic Paste

·         1 1/2 Tsp Ginger Paste

·         Salt to Taste

·         Rose Water (Infused With 4-5 Strands Of Saffron)

·         1 Tsp Yellow Chilli Powder

For Making Cream:

·         1 Cup Yogurt

·         1 Tsp Yellow Chilli Powder

·         1/2 Tsp Black Pepper Powder

·         1 Tsp Coriander Seed Powder

·         1 Tsp Cumin Powder

·         1 Tsp Red Chilli Powder

·         1/4 Tsp Turmeric Powder

Garam Masala:

·         1/4 Tsp Clove Powder

·         1/2 Tsp Green Cardamom Powder

·         1/2 Tsp Rose Petal Powder

·         1/4 Tsp Nutmeg Powder

·         1/4 Tsp Black Cardamom Powder

·         1/2 Tsp Fennel Powder

·         1/4 Tsp Cinnamon Powder

·         1/4 Tsp Mace Powder

For Making Onion Paste:

·         2 Onions, Sliced

·         1 Cup Cream/Malai

 

Check out other delicious curry recipes you might enjoy –

1. DHABA STYLE HANDI PANEER | हांडी पनीर
2. BOMBAY VEGGIE CHEESE SANDWICH
3. PANEER CHANGEZI | पनीर चंगेजी
4. KUNDRU FRY | IVY GORD FRY
5. JUICY OVEN BAKED CHICKEN BREAST
6. BENGALI FISH CURRY | MACCHER JHOL
7. CHICKEN SEEKH KEBAB | CHICKEN KABAB RECIPE

INSTRUCTION TO MAKE LAMB KORMA

Making the Cream:

1.       Take the yogurt and yellow chilli powder, black pepper powder, coriander seeds powder, cumin powder, red chilli powder, turmeric powder in a bowl.

2.       Mix everything well, set aside.

The Garam Masala:

1.       Take a bowl take clove powder, green cardamom powder, rose petal powder, nutmeg powder, black cardamom powder, fennel powder, cinnamon powder, mace together.

2.       Mix everything well, set aside.

Making The Onion Paste:

1.       Fry the sliced onions till they brown.

2.       Strain the onions, mix the cream and blend to a fine paste.

Making Lamb Curry:

1.       Heat ghee in a pot and add cinnamon, green cardamom, cloves, mace, bay leaves.

2.       Roast these spices and add the ginger paste and garlic paste.

3.       When the paste turn browns, add the sliced onions and 1 tsp ghee. Wait till the onions are a pale pink

4.       Now add the lamb, salt (to taste) and roast.

5.       Once the lamb has seared/fried, add the yogurt cream and almond paste.

6.       Pour water into the pot, cover and let it simmer to cook in its own heat, for almost 40-45 mins.

7.       When it is almost done, add the garam masala and rose water infused with saffron to the lamb.

8.       Take the lamb off the heat and transfer the individual pieces to a lagan (Handi). Buy on Amazon

9.       Sprinkle 1 tsp yellow chilli powder, then add the onion paste and strain the gravy on top of the lamb.

10.   Cover the lagan with a foil and put-on low heat to cook for another 30 mins.

11.   Check if the lamb is cooked, then turn off the heat.

 Serve the Lamb Korma hot with Streamed rice or paratha or Naan.

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