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Lamb Korma
Lamb Korma
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Prep Time:
30 minutes
Cook Time:
150 minutes
Total Time:
180 minutes
Create a savory Afghan-inspired lamb korma stew using slow-cooked shoulder cuts for a taste journey.
Ingredients:
  • 8 whole cloves (or 1/2 teaspoon ground cloves)
  • 1 tablespoon black peppercorns (or 4 teaspoons ground pepper)
  • 5 green cardamom pods (or 1/2 teaspoon ground cardamom)
  • 1 tablespoon coriander seeds (or 3 1/2 teaspoons ground coriander)
  • 1 heaping teaspoon cumin seeds (1 1/2 teaspoons ground cumin)
  • 5 tablespoons light sesame oil or canola oil
  • 3 medium yellow onions, roughly chopped
  • 2 garlic cloves, crushed
  • 1 heaping tablespoon grated ginger
  • 2 teaspoons turmeric
  • 1 heaping teaspoon paprika
  • 1 stick cinnamon, ground, or 1 teaspoon ground cinnamon
  • 4 large ripe tomatoes, cut into 1-inch chunks, or 1 (28-ounce) can whole tomatoes, quartered
  • 2 1/2 to 3 1/2 pounds boneless lamb shoulder or leg, cut into 1-inch chunks
  • 2 1/2 cups water
  • 1 1/3 cups full fat plain yogurt (can use Greek style)
  • Koher salt
Instructions:
  • Prepare the fragrant spice blend: Grind the cloves in a mortar and pestle until fine. Then, roughly grind the peppercorns and crush the cardamom pods along with the cloves and peppercorns.
  • In a large pot with a lid, heat oil over medium-low heat. Sauté onions until golden for about 10 minutes. Add turmeric, then stir in cumin, coriander, paprika, and cinnamon. Mix in cloves, cardamom, peppercorns, crushed garlic, and grated ginger. Cook for an additional 2 minutes.
  • Add the tomatoes with their flavorful juices to the pot and bring it to a gentle simmer for 4 minutes.
  • Place the lamb pieces into the pot and mix well to coat with the flavorful spices, onions, and tomatoes. Allow to cook for 4 minutes.
  • - Combine water and yogurt, mixing thoroughly. - Season with 1 teaspoon of salt, adjusting to taste. - Cover the pot, bring to a simmer, then reduce heat to low. - Cook gently for 2 hours, stirring occasionally. - Simmer gently until lamb is tender.
  • Presentation: Accompany the fragrant korma with fluffy basmati rice and/or warm flatbread.

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