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Kashmiri lamb korma
Kashmiri lamb korma
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Prep Time:
30 minutes
Cook Time:
140 minutes
Total Time:
170 minutes
Spicy and aromatic korma bursting with flavor.
Ingredients:
  • 60g ghee
  • 3 brown onions, coarsely chopped
  • 1 tsp Turmeric Ground
  • 4 green cardamom pods, crushed
  • 1 cinnamon stick
  • 8 black peppercorns, crushed
  • 6 whole cloves
  • 1 tsp cumin seeds
  • 2 garlic cloves, crushed
  • 20.00 ml finely grated fresh ginger
  • 2 tsp coriander seeds
  • 1 tsp chilli powder
  • 10.00 gm smoked paprika
  • 3 ripe tomatoes, chopped
  • 1kg lamb shoulder, cut into 3cm pieces
  • 500ml water
  • 250g yoghurt
  • Toasted flaked almonds, to serve
  • Naan bread, to serve
  • Steamed Basmati rice, to serve
Instructions:
  • 1. In a large saucepan over medium heat, heat the ghee. Cook the onion until lightly golden, about 5 minutes, stirring occasionally. 2. Stir in turmeric, cardamom, cinnamon, peppercorns, cloves, cumin, garlic, ginger, coriander seeds, chilli, and paprika. Cook until aromatic, about 1-2 minutes. 3. Add tomatoes and cook until pulpy, about 5 minutes, stirring occasionally.
  • Combine the lamb, water, and yogurt in a pot and bring to a gentle simmer. Lower the heat, cover, and let it cook for 2 hours until the lamb is tender and the sauce thickens slightly. Season with salt and pepper to taste before serving.
  • Divide the lamb into serving bowls and generously sprinkle with flaked almonds. Enjoy with naan bread and steamed rice, if desired.

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