Traditional Lamb Korma
Ingredients
- 800 gLamb shoulder (cut into 3cm cubes)
- 3 tbspghee
- 2 pcOnion (finely sliced)
- 3 pcGarlic (minced)
- 1 tbspGinger ground
- 200 gyogurt Indian
- 50 gAlmond with skin (ground into powder)
- 1 tbspgaram masala
- 1 tspTurmeric powder
- 6 pccardamom (whole pods)
- 3 pcClove
- 1 pcCinnamon stick
- 1 pcHot chili pepper (seeded and minced)
- 0.5 pcFresh cilantro (chopped bunch)
Method
Tender lamb that pulls apart with a fork, simmered in a creamy, velvety sauce. The warm aroma of cardamom and ghee fills the kitchen as the sauce thickens and coats the spoon.
- 1
Cut the lamb shoulder into 3 cm cubes. Heat the ghee in a pan. Sear the meat on all sides until well browned. Remove and set aside.
- 2
In the same fat, add the cinnamon, cloves, and cardamom. Once they sizzle, add the sliced onions. Sweat them without over-browning; they should be translucent and soft.
- 3
Stir in the minced garlic, ground ginger, and finely chopped chili. Add the turmeric and garam masala. Return the meat to the pan and coat each piece thoroughly with the spice mixture.
- 4
Lower the heat. Add the Indian yogurt spoonful by spoonful, stirring to prevent curdling. Cover and simmer on low heat until the meat is tender when pierced with a knife.
- 5
Grind the almonds into a fine powder and add to the sauce. Let reduce uncovered for a few minutes: the sauce should become thick and generously coat the meat. Sprinkle with fresh coriander before serving.
Frequently asked questions
How do you get this dish right?
- If the sauce reduces too quickly, add a small splash of hot water to maintain creaminess.
- Do not boil once the yogurt is added, or the sauce will split and lose its smooth texture.
- Patience is key: the slower the lamb simmers, the more tender it will be.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. The spices develop even more flavor the next day.
