Traditional Lamb Korma

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.

• Prep time: 25 min
• Cook time: 75 min
• Difficulty: Medium
• Calories: 861
• Protein: 50 g
• Carbs: 18 g
• Fat: 62 g

Ingredients

• 800 g Lamb shoulder ( cut into 3cm cubes )
• 3 tbsp ghee
• 2 piece Onion ( finely sliced )
• 3 piece Garlic ( minced )
• 1 tbsp Ginger ground
• 200 g yogurt Indian
• 50 g Almond with skin ( ground into powder )
• 1 tbsp garam masala
• 1 tsp Turmeric powder
• 6 piece cardamom ( whole pods )
• 3 piece Clove
• 1 piece Cinnamon stick
• 1 piece Hot chili pepper optional ( seeded and minced )
• 0.5 piece Fresh cilantro ( chopped bunch )

Instructions

1. Meat preparation

   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. Toasting spices and aromatics

   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. Aromatic base

   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. Simmering

   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. Final thickening

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. The spices develop even more flavor the next day.