Lamb Korma Recipe

Ingredients

• 500 g Lamb (About 18oz, Boneless lamb/mutton, cut into 2" pieces)
• 1 tsp Garlic (Garlic paste/grated)
• 1 tsp Ginger (Ginger paste/grated)
• 1/2 tsp Turmeric
• 1 tsp Garam masala
• 1 tbsp Yoghurt (Natural plain yoghurt or greek yoghurt)
• 1/2 tsp Salt
• 3-4 Shallot (Or brown onions, finely chopped)
• 1 tbsp Garlic (Grated garlic or garlic paste)
• 2 tsp Ginger (Grated ginger or ginger paste)
• 1 tsp Chilli powder (Or paprika powder )
• 1/2 tsp Turmeric
• 1 1/2 tsp Garam masala
• 1/2 tsp Coriander powder
• 3 tbsp Yoghurt (Plain or Greek yoghurt)
• 6 tbsp Coconut milk (Full fat cream coconut milk)
• 1 1/2 cup Water (Add more water if needed)
• 2 tbsp Ghee (Or Butter)
• 2 tbsp Cooking oil (Vegetable, sunflower, canola or neutral flavour oil)
• 1 Cinnamon stick
• 3 Bay Leaves
• 5-6 Green Cardamom
• 1 tsp Cumin seeds
• 1 1/2 tsp Salt (Or salt to taste)
• Coriander (Roughtly chopped)
• Almond flakes (Toasted)

Instructions

1. 1

   First, season the lamb with chilli, turmeric, garam masala, grated ginger, garlic, and yoghurt. Mix it well and marinate for at least 15 minutes to 1 hour.

2. 2

   Heat the heavy bottom pan into medium heat, melt the ghee, and drizzle 2 tablespoon of oil. Add bay leaves, cinnamon, cardamom, and cumin seeds. Saute the spices with medium heat and follow with the chopped onions. Once the onions are translucent, add garlic and ginger.

3. 3

   Stir well until the onions are slightly brown, then add turmeric, chilli, garam masala, and coriander powder. Stir just for few seconds and make sure not to burn the spices.

4. 4

   Follow with the marinated lamb pieces, stir well and cook for 2-3 minutes until the meat is sealed. Then pour the water in and bring to to simmer.

5. 5

   Reduce the heat into low-medium heat and stir in the yoghurt and half of coconut milk ( 3 tbsp ). Season with salt. Close the lid and simmer for about 1 hour 30 minutes. Stir occasionally and add more water if needed.

6. 6

   Remove the lid and check the meat with with fork or spoon. If the meat is fall-apart tender, add the rest of coconut milk 3tbsp and cook for another 2-3 minutes.

7. 7

   Make a taste test and adjust salt and water. If the sauce is too thick, add more water. If the sauce need to reduce, cook for few minutes to your desire consistency.

8. 8

   Transfer to serving plate and garnish with coriander and toasted almond flakes. Serve with plain rice, naan or chapati.