LAMB KORMA | LAMB KORMA WEDDING RECIPE | THE ULTIMATE LAMB KORMA

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil offers a healthier fat option.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and still creamy.

lamb

💰Cheaper: chicken

Chicken is a more affordable protein option.

Heat a pan on medium heat (setting 6) and add clarified butter.

Fry sliced onions in the butter for about 8-10 minutes until golden brown.

Remove the browned onions and place them on a plate, retaining the clarified butter in the pan.

Lower the heat to setting 5 and add the whole spices to the butter, cooking for about 1 minute.

Increase heat to setting 7 and add the lamb, cooking for about 5 minutes until browned.

Add ginger and garlic paste to the lamb and fry for 2-3 minutes to remove rawness.

Add half of the yogurt to the mixture, stir, then add the remaining half and mix well.

Cook the mixture for about 5 minutes on heat setting 7 to lightly fry the spices and yogurt.

Add 2 mugs of boiled water (approximately 500 milliliters) to the pan and bring to a boil.

Reduce heat to setting 5, cover with a lid, and cook for 50-60 minutes until the lamb is tender (85-90% cooked).

After an hour, check the lamb for tenderness; it should be well cooked but may need an additional 10 minutes.

Blend the cooled fried onions with a little warm water to make a coarse paste (optional).

Add the onion paste to the lamb mixture and combine well.

Add 1/2 cup of spoiled kettle water to the pan to assist in cooking.

Increase heat to setting 6, cover, and cook for an additional 5-10 minutes until the oil surfaces.

After 10 minutes, check the korma; the oil should have risen to the surface.

Add ground mace, nutmeg, and garam masala to the korma and a few drops of kewra water.

Mix well and finish cooking the korma.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens