Lamb Korma| Mutton Korma recipe

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.

Chop ginger, garlic, and green chilies finely and blend with a little water to make a paste.

Heat vegetable oil in a pan and add sliced onions bit by bit, frying on medium flame for a few minutes until they start to turn brown.

Remove the browned onions and place them on absorbent paper to dry.

Blend the fried onions without oil to create a coarse onion paste.

In the same pan, add vegetable oil, ginger-garlic-chili paste, yogurt, coriander powder, turmeric powder, red chili powder, and whole spices (cloves, black cardamom, green cardamom, cinnamon sticks).

Add lamb to the pan and mix well, ensuring it's coated with the spices.

Cover the pan and cook the lamb on medium flame for 10 to 15 minutes without adding water, allowing it to cook in its own juices.

After 10 minutes, check the lamb; it should be aromatic and tender. Add salt and grated nutmeg, then cover and cook for another 10 to 15 minutes.

After 15 minutes, check the sauce; it should be thick. Add the ground onion paste and mix well.

Add approximately 1 cup of hot water for every 200 grams of lamb, stir, and cover the pan.

Cook on a gentle flame, checking every 10 to 15 minutes for doneness, which may take 30 to 50 minutes depending on the quality of the lamb.

After about 40 minutes, check the lamb; it should be tender and falling off the bone.

Finish by adding garam masala and kewra water, stirring well to combine.

Cooking Techniques

Equipment Needed

Spice Level:

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