A rich and aromatic lamb korma featuring toasted spices and a silky yogurt-based sauce.
90 minutes
A rich and aromatic lamb korma featuring toasted spices and a silky yogurt-based sauce.
tablespoons
tablespoons
Desiccated Unsweetened Coconut
tablespoons
Onions, peeled and coarsely chopped
each
Garlic, peeled and coarsely chopped
cloves
Ginger, peeled and coarsely chopped
0.25 inches
Canned Tomato, coarsely chopped
each
Turmeric Powder
teaspoons
tablespoons
Cardamom Pods, whole
each
Cloves, whole
each
Black Peppercorns, whole
each
each
0.25 inches
Dried Hot Red Peppers, (optional)
each
Boneless Lamb Shoulder, cut into 1-inch cubes
0 lb
tablespoons
teaspoons
teaspoons
Fried Onion Rings, for garnish
to taste
Freshly Ground Cardamom Seeds, for garnish
teaspoons
Sliced Hot Green Chilies, for garnish
to taste
Chopped Chinese Parsley, for garnish
to taste
1. Dry-roast the Spices
Dry-roast the ground coriander, ground cumin, and desiccated unsweetened coconut in a small iron skillet or griddle over medium heat for about 2–3 minutes until they turn dark brown.
2. Blend the Base Paste
Blend the chopped onions, garlic, ginger, canned tomato, and ground turmeric in a blender until smooth.
3. Cook Whole Spices and Brown Lamb
Heat 4 tablespoons of vegetable oil in a large heavy-bottomed pot over medium heat. Add the cardamom pods, cloves, black peppercorns, bay leaves, cinnamon stick, and dried hot red peppers if using. Cook until the spices release their aromatic fragrance. Add the lamb pieces and brown them on all sides. Remove the whole spices using a slotted spoon.
4. Cook the Paste
In the same pot, add the remaining 2 tablespoons of vegetable oil and the blended paste. Cook for about 5 minutes, stirring continuously.
5. Add Roasted Spices
Add the roasted spices to the paste and cook for another 5 minutes.
6. Incorporate Yogurt
Gradually stir in the plain yogurt, ensuring it's fully incorporated into the mixture.
7. Simmer the Lamb
Return the browned lamb to the pot, add the salt, and enough water to cover the meat. Simmer the mixture for about 1 hour.
8. Finish with Garam Masala
Add the garam masala and cook for an additional 5 minutes.
9. Garnish and Serve
Garnish with fried onion rings, freshly ground cardamom seeds, sliced hot green chilies, and chopped Chinese parsley. Serve with boiled rice, pooris, or chapatis.
Patience is key. Cook your korma on a low heat for a long time. This gentle simmering allows the meat to become fall-apart tender and the flavors to meld beautifully. Resist the urge to rush this process.
Opt for high-quality, fresh lamb meat. If possible, use lamb shoulder as it's well-marbled with fat, which will melt during the slow cooking process, imparting a rich flavor and tender texture.
Build the dish in layers. Start by sautéing onions until they're deeply caramelized; this is the foundation of your korma's complex, sweet flavor. Add ginger and garlic pastes and cook until raw smells disappear before introducing the meat and spices.
Toasting the spices is crucial for releasing their essential oils and maximizing their flavor. Use a dry skillet over medium heat, and constantly stir to prevent burning. Toast until they're fragrant but not smoking.
Marinate the lamb for several hours, if not overnight, in the yogurt and spice mixture. This not only tenderizes the meat but also infuses it with the aromatic spices, deepening the final dish's flavor.
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