Lamb Korma
Korma is one of the most well-known and popular dishes in Indian cuisine, consisting of meat prepared in a rich, spiced sauce. Made with lamb, the dish is especially flavorful and satisfying. The coconut milk, yogurt, and ground almonds give the dish a silky texture that perfectly complements the spices. Korma originates in Mughal cuisine and is now known and loved worldwide.
Ingredients for this recipe
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Preparation Steps
1
Clean and dice the lamb, then season with salt. Let it rest for 10 minutes.
2
Thinly slice the onions and grate the garlic and ginger.
3
In a large pot or Dutch oven, heat the oil or ghee over medium heat. Sauté the onions until golden brown. Add the garlic and ginger, and sauté for another 2 minutes.
4
Add the cinnamon stick, cardamom pods, turmeric powder, chili powder, ground coriander, and garam masala. Stir to combine and allow the spices to bloom, about 1 minute.
5
Add the lamb to the spiced base and sear until browned on all sides.
6
Pour in the coconut milk, heavy cream mixed with yogurt, and water. Stir well, bring to a simmer, then reduce heat to low. Cover and simmer for 1.5-2 hours, or until the lamb is very tender.
7
Stir in the ground almonds to thicken the sauce. Taste and adjust seasoning with salt as needed.
8
Serve the korma hot with fresh naan bread or basmati rice, garnished with fresh cilantro.
