Lamb Korma Recipe: - Step-by-Step Recipe in the Description

Опубликовано: 17 Ноябрь 2023
на канале: Spicylicious

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Lamb Korma, a culinary masterpiece from Indian and Pakistani kitchens, is a slow-cooked symphony of tenderness and flavor. In this mild curry, succulent lamb meets a velvety sauce of yogurt, cream, or nut paste, adorned with fragrant spices like cardamom, cumin, cinnamon, and coriander. The secret lies in the art of layering flavors, enhanced by a quality Garam Masala blend. Elevate your dining experience with this creamy and aromatic delight, a harmonious balance of tradition and indulgence.

Ingredients:

1 kg leg of lamb, bone-in, cut into 2/3-inch pieces
2 medium or 1 large onion, finely sliced (for frying and paste)
1/2 cup yogurt
1/4 cup clarified butter/oil (or half and half)
1 heaped tablespoon ginger & garlic paste
1.5 teaspoons salt (adjust to taste)
2 teaspoons coriander powder
1.5 teaspoon chili powder & Kashmiri chili powder
1/2 teaspoon turmeric powder
2 black cardamom pods
6 cloves
6 green cardamom pods
10 black peppercorns
2 cinnamon sticks
1/4 teaspoon ground nutmeg & mace
1 tsp Kewra essence
1/2 teaspoon garam masala
Water - approximately 500 ml
Your choice of rice, naan, or roti for serving
Instructions:

Method
Fry Onions:
Heat oil in a pan and fry finely sliced onions until golden brown. Remove and set aside. Once cooled, grind into a paste.

Sear Lamb:
In the same oil, add the whole spices (black cardamom, cloves, green cardamom, black peppercorns, cinnamon, nutmeg, and mace). Fry for about a minute until aromatic.
Add the lamb pieces, allowing them to brown slightly on both sides.

Add Ginger Garlic Paste:
Mix in the ginger and garlic paste, cooking for about a minute until the raw smell disappears.

Spice it Up:
Add coriander powder, chili powder, and turmeric. Cook until the raw smell of the spices fades.

Yogurt and Water:
Stir in the yogurt and cook for a few minutes until well combined.
Add warm water (approximately 500 ml) to create a flavorful curry base.

Slow Cooking:
Cover and simmer for 45-60 minutes or until the lamb is tender and cooked through. Adjust water if needed during cooking.
Onion Paste and Final Flavors:

Once the lamb is cooked, open the lid and add the ground onion paste, garam masala, ground nutmeg, and a few drops of Kewra essence.
Add more warm water if required to achieve the desired consistency.

Finish and Serve:
Cover and let it simmer for an additional 2-3 minutes to let the flavors meld.
Turn off the flame and let it rest for a few minutes before serving.

Serving:
Serve hot with your choice of rice, naan, or roti.
Enjoy your delicious and aromatic lamb curry!

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