Lamb Korma Recipe: - Step-by-Step Recipe in the Description

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 oil in a pan and fry finely sliced onions until golden brown. Remove and set aside. Once cooled, grind into a paste.

In the same oil, add the whole spices (black cardamom, cloves, green cardamom, black peppercorns, cinnamon, nutmeg, and mace). Fry for about a minute until aromatic.

Add the lamb pieces, allowing them to brown slightly on both sides.

Mix in the ginger and garlic paste, cooking for about a minute until the raw smell disappears.

Add coriander powder, chili powder, and turmeric. Cook until the raw smell of the spices fades.

Stir in the yogurt and cook for a few minutes until well combined.

Add warm water (approximately 500 ml) to create a flavorful curry base.

Cover and simmer for 45-60 minutes or until the lamb is tender and cooked through. Adjust water if needed during cooking.

Once the lamb is cooked, open the lid and add the ground onion paste, garam masala, ground nutmeg, and a few drops of Kewra essence.

Add more warm water if required to achieve the desired consistency.

Cover and let it simmer for an additional 2-3 minutes to let the flavors meld.

Turn off the flame and let it rest for a few minutes before serving.

Serve hot with your choice of rice, naan, or roti.

Cooking Techniques

Spice Level:

Allergens