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–+ servings

Lamb Korma

Each piece of meat bathed for hours in a pale, nutty, saffron-kissed sauce of cashews, cream, and rose water until impossibly tender.
Print Recipe
Prep Time: 2 hours
Total Time: 2 hours
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 510kcal

Ingredients

  • 700 g lamb shoulder cubed
  • 3 tbsp ghee
  • 1 large onion thinly sliced (for deep-frying)
  • 1 tbsp ginger-garlic paste
  • 1/2 cup full-fat yogurt
  • 1/4 cup blanched almonds Nut Paste
  • 1/4 cup cashews Nut Paste
  • 2 tbsp poppy seeds Nut Paste
  • 1/2 cup warm water Nut Paste
  • 1/2 tsp cardamom powder Nut Paste
  • 1/4 tsp mace Nut Paste
  • 1/4 tsp nutmeg Nut Paste
  • 100 ml heavy cream Nut Paste
  • Salt Nut Paste

Instructions

  • Deep-fry onion slices until deep golden and crispy; grind to a paste.
  • Blend almonds, cashews, and poppy seeds to a smooth paste with water.
  • Brown lamb in ghee; remove and set aside.
  • In same ghee, cook ginger-garlic paste 2 minutes.
  • Add yogurt one spoon at a time, stirring constantly.
  • Add nut paste and fried onion paste.
  • Return lamb; add 1 cup water.
  • Cover and cook 1.5 hours until tender; finish with cream and spices.

Nutrition

Serving: 1serving | Calories: 510kcal | Protein: 36g | Fat: 38g | Fiber: 1g
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