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Feb 172010
Lamb Korma

Korma : The type of dishes that get you hooked to spice, flavor and all the deliciousness. This is my favorite Lamb recipe to make if I am expecting company. This Lamb korma has a delicious combination of spices yet it not hot.  This recipe is bases on  Julie Sahni’s classic Indian cooking cookbook.  This is a simply divine Korma and no one would guess you made it at home.

This recipe has a long list of ingredients and does require intermediate cooking skills. So try this only when you are comfortable working with a lot of ingredients.

  • 2 pounds boneless lamb, cut into 2 inch pieces
  • 3 Tbs Ghee
  • 2 tsp Ginger garlic paste
  • 1 cup very thinly sliced onions
  • 1/2 tsp Shahi zeera/ black cumin
  • 1/2 tsp cumin pwdr
  • 1/2 tsp ground mace
  • 1/2 tsp roasted cumin pwdr
  • 1/2 tsp ground cinnamon
  • 1/2 tsp Garam Masala
  • 1 tsp chilli powder
  • 1/2 cup plain Greek yogurt
  • 1/4 cup heavy cream
  • salt to taste
Procedure :
  1. Heat 2 Tbs  ghee in a pan, add the onions and fry on medium heat until they brown really well. This step will take about 12 – 15 minutes.
  2. While the onions are cooking, heat another pan with the remaining ghee in it, and put in the lamb. Cook for a couple of minutes on high heat. This process seals in the juices and gives the lamb a good texture.
  3. Reduce heat to medium for the lamb and let it cook.
  4. Now, keep stirring at regular intervals – both the lamb and the onions- side by side.
  5. Once the onions are browned, add the ginger garlic, and stir. Cook for a minute or so and add the cumin, cumin powder, roasted cumin powder, mace, cinnamon, chilli powder, garam masala.  Stir and cook for another minute.
  6. Add this mixture to the pan which has lamb in it. Mix lamb and the spice and onion mix and cook for a couple of minutes,  stirring all the time to let the spices and the lamb mix well.
  7. Add the yogurt,cream and salt and mix well. Bring it to a boil , cover the pan, reduce the heat to let the meat simmer.
  8. Cook for 45 minutes, and stir at regular intervals to keep the meat or the sauce from sticking to the pan
  9. If the gravy seems to dry up fast, add some meat stock/chicken stock to the dish
  10. Check for doneness, by inserting a fork into the meat. The meat should be tender and look succulent
  11. This dish will not have much gravy/sauce/curry. The fat in the lamb and the ghee will sort of float to the top once the dish is done.
  12. Switch off heat and let it rest covered for about 1/2 an hour before serving
  13. Serve with Rice (plain or infused with saffron)  /Naan, Daal , sliced raw onions and a vegetable on the side

Let the flavors Entice!

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