Korma : The type of dishes that get you hooked to spice, flavor and all the deliciousness. This is my favorite Lamb recipe . If not for Julie Sahni and her classic Indian cooking cookbook, I would never have discovered that I can make simply divine Kormas at home. This recipe is based on her recipe, “Royal Braised Lamb with Fragrant spices” .
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 peices
- 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
- 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.
- 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.
- Reduce heat to medium for the lamb and let it cook.
- Now, keep stirring at regular intervals – both the lamb and the onions- side by side.
- 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.
- 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.
- 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.
- Cook for 45 minutes, and stir at regular intervals to keep the meat or the sauce from sticking to the pan
- If the gravy seems to dry up fast, add some meat stock/chicken stock to the dish
- Check for doneness, by inserting a fork into the meat. The meat should be tender and look succulent
- 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.
- Switch off heat and let it rest covered for about 1/2 an hour before serving
- Serve with Rice (plain or infused with saffron) /Naan, Daal , sliced raw onions and a vegetable on the side
Let the flavors Entice!