LAMB KORMA (Step By Step Guide IN ENGLISH) | How To Make 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.

Puree 1 whole head of garlic, 1 piece of ginger, and 2 green chilies with 1/4 cup of water in a blender until smooth.

Heat a pot on medium high heat and add 1/3 cup of oil before it gets hot.

Add sliced onions to the pot when the oil is barely warm.

Sprinkle a little salt on the onions and fry them on medium high heat, stirring frequently until they start to brown.

Once the edges of the onions are brown, reduce the heat to medium and continue stirring until they brown gracefully without turning too dark.

Remove a little more than half of the browned onions and set them aside on a plate lined with paper towels.

Add whole spices (dry bay leaves, 1 cinnamon stick, 1 black cardamom, green cardamoms, cloves, and cumin seeds) to the pot and stir on medium low heat for a few seconds.

Rub lamb with 4 tablespoons of plain yogurt and let it marinate overnight in the refrigerator.

Add the lamb to the pot, spreading it out for maximum heat exposure, and fry on medium high heat for a few minutes, turning to brown all sides.

Add the ginger garlic chili puree to the pot and stir on high heat until moisture evaporates and oil separates from the mixture.

Add 1/2 teaspoon turmeric powder, 1 tablespoon kashmiri red chili powder, 1 tablespoon ground coriander, 2 teaspoons salt, and freshly cracked black pepper. Stir for 3-4 minutes.

Transfer the mixture to a pressure cooker, add 1 heaped teaspoon of garam masala powder and 1 cup of hot water.

If not using a pressure cooker, add 3 cups of water and simmer on low heat, covered, checking occasionally and adding more water if needed until the meat is tender.

While the lamb cooks, blend 1/2 cup of yogurt, 2 pitted dates, and the reserved brown onions until smooth.

After 40 minutes of pressure cooking, release the pressure naturally and open the lid.

Add the onion yogurt paste to the cooker, rinsing the blender jar with a little more than 1/2 cup of water to get all the paste out.

Add 1/3 teaspoon ground nutmeg and 1/3 teaspoon ground mace. Simmer on low heat for 12 minutes, stirring at the 6-minute mark to taste and adjust seasoning if needed.

Optionally add 1 teaspoon of kewra water for aroma before the final simmer.

Remove whole spices from the dish before serving, and skim off excess oil if desired.

Cooking Techniques

Equipment Needed

Spice Level:

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