Serves: four to six
It takes 20 minutes to prepare.
Time Spent Cooking: 1.5 to 2 hours
Indian/Mughlai cuisine at an intermediate level
Overview:
A traditional North Indian/Mughlai meal, lamb korma blends succulent lamb with an opulently creamy sauce prepared with yogurt, almonds, and flavorful spices. It's rich, mildly spicy, and traditionally slow-cooked for deep flavor, making it ideal for weekend feasts or special occasions. This recipe offers steps that are easy to make at home while remaining faithful to the dish's heritage.
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Ingredients for the marinade:
800g (1.75 lbs) of chunked, bite-sized lamb shoulder or leg
One cup full-fat plain yogurt
1 tablespoon of garlic-ginger paste
One teaspoon powdered turmeric
Ground coriander, 1 teaspoon
Half a teaspoon of garam masala
Add salt (about ½ tsp) to taste.
Half a lemon's juice
3 tablespoons of ghee or oil for the curry)
Slice two medium onions thinly.
A single bay leaf
Four pods of green cardamom
Four entire cloves
1-inch cinnamon stick
Half a teaspoon cumin seeds
Ginger-garlic paste, 1 tablespoon
One teaspoon of chili powder, adjusted to taste
1 teaspoon of ground coriander
1/4 teaspoon powdered turmeric
Half a teaspoon crushed cumin
½ cup stock or water
Ten to twelve cashews or almonds (soaked for ten minutes in warm water)
Half a cup of coconut cream or heavy cream (optional for extra richness)
Season with salt.
Garnish: freshly cut cilantro (coriander)
Almond or cashew slices (lightly toasted)
A pinch of saffron or a splash of rose water (optional)
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Directions
Step 1:
Let the lamb marinate
Combine the yogurt, garam masala, turmeric, coriander, ginger-garlic paste, lemon juice, and salt in a large bowl. To coat, add the lamb chunks and mix thoroughly. Refrigerate for at least two hours, ideally overnight, with a lid on. This gives the meat taste and tenderizes it.
Step 2:
Get the nut paste ready.
Soak the almonds or cashews in warm water while the lamb marinates. Peel (if using almonds) and combine with 1-2 teaspoons of water to a homogeneous paste after 10 minutes. Put aside.
Cook the onions in step three.
In a Dutch oven or heavy-bottomed pan, heat the oil or ghee over medium heat. Add the cardamom, cloves, cinnamon, cumin seeds, and bay leaf. Sauté until aromatic, about 1 minute.
Add the sliced onions and heat until caramelized and golden brown, stirring frequently. This is essential for the curry's rich, sweet flavor and can take 12 to 15 minutes.
Build the Curry Base in Step Four:
Sauté the ginger-garlic paste for one to two minutes after adding it to the onions. Next, include the ground cumin, turmeric, chili powder, and coriander. To get rid of any rawness, cook the spices for one minute.
After adding the nut paste, simmer for a further two to three minutes, stirring often to avoid sticking.
Step 5: Include the lamb:
To the pan, add the marinated lamb. Sear the pieces for 5 to 7 minutes, or until they start to brown a little. The curry gains depth from the browning, so don't rush this step.
Add approximately ½ cup of water or stock once the lamb is wrapped and the mixture is thoroughly combined. Reduce heat to low, stir, and bring to a simmer.
Step 6:
Reduce the heat Gradually
For one and a half hours, cover and boil the lamb gently until the meat is cooked and the sauce has thickened. If the sauce gets too thick, add a little water and stir occasionally.
Add the heavy cream (or coconut cream, if using) toward the end of cooking and continue simmering uncovered for another 10 minutes.
Adjust the seasoning and salt according to taste. For a posh touch, finish with a splash of rose water or a dash of garam spice.
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Success Advice:
Although boneless lamb is easier to chew, use bone-in lamb for much more flavor.
For lamb to be tender and have a rich sauce, it must be cooked slowly. Don't hurry!
If you put yogurt over high heat, it may curdle. Once added, be sure to cook slowly.
Like many curries, it's even better the next day, so you may prepare this in advance.
Do you want it nuttier? Add more almonds or cashews. Before adding, sieve the nut paste for added smoothness.
Advice for Success
Use bone-in lamb for considerably more taste, even though boneless lamb is simpler to eat.
Lamb needs to be cooked gently in order to be tender and have a thick sauce. Don't rush!
Yogurt may curdle if heated to a high temperature. Make careful to cook slowly after adding.
You can make this ahead of time since, like many curries, it's even better the second day.
Would you like it more nutty? Add more cashews or almonds. For increased smoothness, sift the nut paste before adding.
Differences:
Vegetarian korma: Use a combination of vegetables, such as potatoes, peas, and carrots, or paneer in place of lamb.
For chicken korma, use bone-in chicken thighs instead of lamb and cut the cooking time by nearly half.
Keto version: For a low-carb alternative, use full-fat yogurt and cream instead of cashews.
In conclusion:
A royal, decadent dish, lamb korma strikes a balance between tender meat, warming spices, and creamy creaminess. This dish's rich flavor and reassuring perfume will wow guests, whether you're serving it for a dinner party or treating yourself to a special lunch. After you make it once, it will quickly become a kitchen staple.
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