Mutton Korma
Ingredients
- 800 gLamb shoulder (cut into 3cm cubes)
- 3 tbspghee
- 2 pcOnion (finely sliced)
- 4 pcGarlic (pressed)
- 200 gyogurt Indian (beaten)
- 50 gAlmond with skin (ground into powder)
- 50 mlCream
- 5 pccardamom (whole)
- 1 pcCinnamon stick
- 4 pcClove
- 1 tspTurmeric powder
- 1 tspkashmiri chili
- 1 tbspgaram masala
- 1 pinchGray sea salt
- 200 mlMineral water
- 30 gFresh ginger (grated)
Method
Tender lamb that pulls apart with a fork, coated in a velvety yogurt and almond sauce. The aroma of toasted spices and ghee fills the kitchen, signaling a perfect reduction.
- 1
Heat ghee in a pan. Fry sliced onions until deep brown and crispy. Remove half for garnishing. Add pressed garlic and freshly grated ginger.
- 2
Add lamb cubes. Sear on all sides to lock in juices. Toss in whole spices (cardamom, cinnamon, cloves) and powders (turmeric, chili, coriander) to toast for one minute.
- 3
Lower heat. Gradually stir in beaten yogurt to prevent curdling. Add ground almonds and a bit of mineral water. Cover and simmer on low heat until meat is tender and oil separates to the surface.
- 4
Add garam masala and cream. The sauce should be thick and coat the back of a spoon generously. Adjust seasoning with sea salt.
Frequently asked questions
How do you get this dish right?
- Don't rush the cooking: the lamb should pull apart easily under the pressure of a fork.
- If the yogurt looks like it's curdling, whisk the sauce vigorously; the fat will eventually emulsify.
How long does this dish keep?
Keeps for 3 days in the fridge. It tastes even better the next day as the spices infuse further into the sauce.
