Mutton Korma

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.

• Prep time: 25 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 889
• Protein: 51 g
• Carbs: 18 g
• Fat: 65 g

Ingredients

• 800 g Lamb shoulder ( cut into 3cm cubes )
• 3 tbsp ghee
• 2 piece Onion ( finely sliced )
• 4 piece Garlic ( pressed )
• 200 g yogurt Indian ( beaten )
• 50 g Almond with skin ( ground into powder )
• 50 ml Cream
• 5 piece cardamom ( whole )
• 1 piece Cinnamon stick
• 4 piece Clove
• 1 tsp Turmeric powder
• 1 tsp kashmiri chili
• 1 tbsp garam masala
• 1 pinch Gray sea salt
• 200 ml Mineral water
• 30 g Fresh ginger ( grated )

Instructions

1. Aromatic base and onions

   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. Searing meat and spices

   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. Simmering and binding

   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. Finishing and coating

   Add garam masala and cream. The sauce should be thick and coat the back of a spoon generously. Adjust seasoning with sea salt.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. It tastes even better the next day as the spices infuse further into the sauce.