📝 About This Recipe
Tracing its roots back to the 16th-century Mughal courts, this Lamb Korma is the epitome of culinary luxury, featuring tender chunks of lamb braised in a rich, silken sauce of yogurt, toasted nuts, and aromatic spices. Unlike fiery curries, the Korma is defined by its mellow, complex sweetness derived from slow-caramelized onions and a delicate infusion of saffron and green cardamom. It is a celebratory dish that transforms a simple dinner into a regal feast, offering a perfect balance of creamy texture and deep, savory soul.
🥗 Ingredients
The Meat and Marinade
- 2 lbs Lamb shoulder (cut into 1.5-inch cubes, bone-in preferred for flavor)
- 1 cup Greek yogurt (whisked until smooth)
- 2 tablespoons Ginger-Garlic paste (freshly ground)
- 1 teaspoon Salt
The Korma Base
- 4 tablespoons Ghee (or neutral oil)
- 3 large Red onions (very thinly sliced)
- 15 pieces Cashews (soaked in warm water for 20 minutes)
- 10 pieces Blanched almonds (peeled)
Whole and Ground Spices
- 6 pieces Green cardamom pods (lightly crushed)
- 2 inch Cinnamon stick
- 4 pieces Cloves
- 1 teaspoon Kashmiri red chili powder (for color without intense heat)
- 2 teaspoons Coriander powder
- 1/2 teaspoon Garam masala (high quality)
- 1 pinch Saffron strands (soaked in 2 tbsp warm milk)
Finishing Touches
- 1/2 teaspoon Kewra water (optional, for authentic floral aroma)
- 2 tablespoons Fresh cilantro (finely chopped)
- 1 tablespoon Ginger matchsticks (for garnish)
👨🍳 Instructions
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1
In a large bowl, combine the lamb cubes with the yogurt, ginger-garlic paste, and salt. Massage the marinade into the meat and let it rest for at least 30 minutes (or refrigerate overnight for best results).
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2
Heat the ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions and fry them, stirring constantly, until they are a deep golden brown. Do not burn them, as this will make the sauce bitter.
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3
Remove the fried onions with a slotted spoon and drain on paper towels. Once cooled and crispy, grind them into a coarse paste with the soaked cashews and almonds, adding a splash of water if needed.
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4
In the same oil/ghee left in the pot, add the whole spices: cardamom pods, cinnamon stick, and cloves. Let them sizzle for 30 seconds until fragrant.
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5
Add the marinated lamb to the pot. Increase heat to medium-high and sear the meat for 5-7 minutes until the yogurt begins to thicken and the oil starts to separate from the meat.
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6
Lower the heat and stir in the coriander powder and Kashmiri red chili powder. Sauté for 2 minutes, ensuring the spices don't burn.
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7
Stir in the onion-nut paste. Mix well to coat the lamb. The sauce will look thick and grainy at this stage, which is the hallmark of a traditional Korma.
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8
Add 1.5 cups of warm water. Bring to a gentle simmer, then cover the pot with a tight-fitting lid. Reduce heat to low.
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9
Slow-cook the lamb for 45-60 minutes, stirring occasionally. The meat is done when it is fork-tender and the gravy has reached a silky, spoon-coating consistency.
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10
Stir in the saffron-infused milk and the garam masala. Simmer uncovered for another 5 minutes to let the flavors meld.
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11
Turn off the heat. Add the kewra water if using, and cover the pot for 2 minutes to trap the aroma.
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12
Garnish with fresh cilantro and ginger matchsticks before serving hot.
💡 Chef's Tips
Always use room-temperature yogurt and whisk it well before adding to the meat to prevent curdling in the hot pot. For the most authentic flavor, use bone-in lamb; the marrow seeps into the gravy, providing a gelatinous richness you can't get from boneless meat. Be patient with the onions—caramelizing them slowly to a dark gold (Birista) is the secret to the Korma's signature color and depth. If the gravy is too thick, thin it with a little warm milk instead of water to maintain the creamy profile. Avoid using turmeric in a Korma; a true Korma relies on the brown of the onions and the red of the chili for its unique orange-brown hue.
🍽️ Serving Suggestions
Serve with buttery Garlic Naan or Sheermal (a slightly sweet saffron flatbread) to scoop up the rich gravy. Pair with fragrant Basmati Rice or a light Vegetable Pulao. A side of chilled Cucumber Raita helps balance the richness of the nut-based sauce. Accompany with a simple salad of sliced red onions, green chilies, and lemon wedges. A crisp, dry white wine like a Riesling or a light Lager cuts through the fattiness of the lamb beautifully.