Indian cuisine · Meat & Kebab

Lamb Korma

A mild Mughal curry: cubes of lamb braise in yogurt with an almond-cashew paste, cardamom, and saffron.

Ingredients · for 4 servings

• 800g lamb shoulder
• 300g yogurt
• 3 onions
• 50g almonds
• 50g cashews
• 1 tbsp ginger-garlic paste
• 6 cardamom pods
• 1 cinnamon stick
• 1 tsp garam masala
• 1 pinch saffron threads
• 4 tbsp ghee
• Salt

Instructions

1. Cut the lamb shoulder into 3cm cubes, mix with the yogurt and ginger-garlic paste, and marinate in the fridge for at least 30 minutes, ideally overnight.
2. Soak the almonds and cashews in hot water for 15 minutes, then blend with 100ml water into a smooth, white paste.
3. Heat the ghee in a heavy pot, let the cardamom pods and cinnamon stick sizzle for 30 seconds, then fry the finely sliced onions for 12–15 minutes until light golden brown.
4. Add the marinated lamb with its yogurt and sauté over medium heat for 8–10 minutes, stirring, until the liquid has nearly evaporated and the fat separates.
5. Stir in the nut paste, saffron, garam masala, and salt, pour in 300ml water, and braise gently, covered, for 50–60 minutes until the lamb is meltingly tender.
6. Reduce the pale sauce briefly, uncovered, until it coats the spoon, and serve — basmati rice or naan go well with it.