Lamb korma recipe

Lamb korma recipe

Hi, and welcome to this great day, I was feeling very blessed so decided to make something memorable to taste, yes I am talking about mutton korma or lamb korma recipe.

For more, I can say how good and super tasty this mutton korma or lamb korma recipe is, it is still not enough until and unless you really sink your teeth in lamb korma once and you would realize words are really not sufficient for this excellent dish.

This lamb korma is totally different when it’s come to the cooking pattern because it needs almost ingredients as paste then cooks finally along with the lamb. If you use lamb pieces with bones then it tastes more magically than to boneless lamb.

The leg of lamb is always a super choice to make lamb korma dish. The yogurt does the real magic where the paste of dry fruits increases the flavor and makes everything turns upside down for an entirely outstanding taste.

Not only the taste but also the aroma and texture of this dish can really bring your appetite on high. So, even if you are not feeling hungry this mutton korma or lamb korma can really make you hungry for it.

So, I wouldn’t expect you to wait anymore, let’s jump to learn how we can make mutton korma or lamb korma dish at home.

Lamb korma recipe
by Swati M.

Lamb korma recipe

  • Course Main Course
  • Cuisine Asian, Indian
  • Keyword Lamb korma recipe

A recipe cooked with dry fruits, yoghurt and a lot of spices do make any sense? Well yes, Hola! It is mutton korma or lamb korma recipe, one of its kinds. Anyone who knows the taste of korma can really understand how mouth watering tastes it has. Not only is that, cooking this dish entirely different than any other recipe! Why wouldn't it be? It is korma my dear!

Print
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 People
Calories 235 kcal

Ingredients

  • Mutton or lamb 2 lbs or 500 gram
  • 4 medium sized onions chopped
  • 1 cup of yoghurt
  • 12-16 cashew nuts
  • 8 almonds
  • 5 teaspoons of coconut grated
  • 1/2 flower of mace
  • 3 green cardamoms
  • 3 cloves
  • A pinch of nutmeg
  • 1 cup of mustard oil or vegetable oil
  • 1 teaspoon of red chilli powder
  • 1/2 teaspoon of turmeric powder
  • 1 teaspoon of coriander powder
  • 2 teaspoon of ginger garlic paste
  • 1 teaspoon of garam masala or allspice powder
  • A pinch of black pepper
  • 1 teaspoon of kewra water (optional)
  • Salt to taste
  • 1 tablespoon of coriander leaves

Instructions

  1. Add 2 cup of water with cashew nuts and almonds in a pan and boil it for 5 to 6 minutes on medium flame then turn off the flame and drain the water. Set it aside to cool down.

  2. Take a blender or food processor and add almonds, cashew nuts and grated coconut with a little water and make a fine paste of it. Set it aside.

  3. In the same blender or food processor add cloves, green cardamom, nutmeg and mace and make a very fine powder then directly shift this to coconut and dry fruits bowl. Mix it well.

  4. Use a pan and heat oil. Turn the flame to medium and add the chopped onions. Fry the onions until it turns golden brown in color. Take the onions out of the pan and shift this to a bowl and let it cool down. Make a fine paste of the fried onions and set it aside in a bowl.

  5. Beat the yoghurt then add this to fried onions paste. Add the garam masala or allspice powder and a pinch of black pepper to the same bowl and gently mix it.

  6. Take a pressure cooker and heat the oil on medium flame. Add the mutton/lamb pieces along with red chilli powder, turmeric powder, ginger garlic paste, coriander powder and salt. On low flame stir cook for 10 minutes.

  7. Now add the fried onions and yoghurt paste. Mix it so the mutton/lamb get nice coat of the paste. Cook for another 6 to 8 minutes or until the oil starts separating from sides.

  8. Add the dry fruits and spices mixture to the cooker. Mix it well. Cook it for another 6 to 8 minutes till oil starts separating from sides.

  9. Add 1 cup of water to the pressure cooker then cover and cook on high flame for just 1 whistle. Let the whistle settle down itself then cover and cook for next 12 to 15 minutes on very low flame or until the mutton/lamb cooked properly.

  10. Uncover the cooker and add kewra water and mix it using a spatula or a tablespoon. Garnish with chopped coriander leaves. Our mutton/lamb korma is ready to serve now. Serve it hot with naan, bread and rice of your choice.

All of the nonvegetarian dishes I have eaten so far, I can frankly say the mutton korma or lamb korma is one of those I often like to cook and eat. It doesn’t matter it takes a lot of effort but once you are sitting on the dining table with lamb korma you will forget all those efforts.

The lamb korma is really fantastic in taste and while having each bite you will find yourself in a different world.

The best part of this mutton korma or lamb korma is that it becomes tastier if you eat this on the other day. So, if you have leftover then it I going to have magic in taste.

Friends, if you are going to make it don’t try to change the steps or any ingredients. If you miss a spice or two then it’s okay but try to keep all the ingredients and steps as it is. So, you really can enjoy a real good korma dish.

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