How To Make Lamb Korma recipe | Best Indian dish 2024

What is lamb korma?

Lamb korma is a popular and flavorful dish in Indian cuisine. It’s a part of the wider category of korma dishes, which are known for their rich and creamy sauces. Korma typically involves meat or vegetables cooked with yogurt, cream, or nut pastes to create a luxurious and aromatic curry.

In the case of lamb korma, tender pieces of lamb are marinated in a mixture of yogurt and spices before being slow-cooked in a creamy and fragrant sauce. The sauce is often made with ingredients like cashews, almonds, or coconut, which are blended into a paste to add richness and thickness. The spices used in lamb korma can include cumin, cardamom, cloves, cinnamon, and others, contributing to the dish’s complex and layered flavors.

The dish may also include ingredients like onions, tomatoes, ginger, and garlic to enhance the overall taste. Lamb korma is known for its mild and aromatic profile, making it a favorite among those who enjoy flavorful yet not overly spicy curries.

Lamb korma is typically served with rice or Indian bread, such as naan or roti. It’s a delicious and comforting dish that showcases the diversity and depth of Indian culinary traditions.

Types of Korma:

Korma is a type of curry dish that originated in South Asia and is characterized by its rich and creamy sauce. There are several types of korma, each with its unique flavor profile and ingredients. Some of the popular types of korma include:

1. Chicken Korma recipe: Tender chicken pieces are marinated and cooked in a rich and creamy sauce made with yogurt, cream, and various spices.
2. Lamb Korma recipe: Similar to chicken korma, but with lamb as the main protein. It often involves slow-cooking the lamb in a flavorful and aromatic sauce until it becomes tender.
3. Beef Korma recipe: This variation uses beef as the primary meat and is prepared with the same rich and creamy sauce base as other korma dishes.
4. Vegetable Korma recipe: A vegetarian version of korma, where a variety of vegetables are cooked in a creamy sauce made with yogurt, nuts, and aromatic spices.
5. Shrimp Korma recipe: Seafood lovers can enjoy a korma with shrimp as the main ingredient. The shrimp is typically marinated and cooked in a flavorful curry sauce.
6. Navratan Korma recipe: “Navratan” means nine gems, and this korma features a mix of nine different vegetables, fruits, and nuts in a creamy sauce.
7. Paneer Korma recipe: Paneer (Indian cottage cheese) is used as the main protein in this vegetarian korma. It is cooked in a rich and creamy sauce with spices and herbs.
8. Egg Korma recpe: Hard-boiled eggs are added to a creamy curry sauce, creating a flavorful and protein-rich dish.

These variations showcase the versatility of korma, adapting to different meats, vegetables, or seafood while maintaining the characteristic creamy and aromatic nature of the dish. Each type of korma may have its regional variations and specific spice combinations based on local culinary traditions.

How To Make Lamb Korma recipe?

Here’s a simple lamb korma recipe for making lamb korma:

Ingredients:

• 1.5 lbs (about 700g) lamb, cut into bite-sized pieces
• 1 cup plain yogurt
• 1 large onion, finely chopped
• 3 tomatoes, chopped
• 2 tablespoons ginger-garlic paste
• 1/2 cup cashews, soaked in water for 30 minutes
• 1/4 cup desiccated coconut
• 1/2 cup fresh cream
• 1/4 cup ghee (clarified butter) or vegetable oil
• 1 teaspoon cumin seeds
• 4-5 green cardamom pods
• 4-5 cloves
• 2-inch cinnamon stick
• 1 bay leaf
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Marinate the Lamb:

   • In a bowl, combine the yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
   • Add the lamb pieces to the marinade, ensuring they are well-coated. Let it marinate for at least 2 hours or overnight in the refrigerator for better flavor.

2. Prepare the Cashew Paste:

   • Drain the soaked cashews and blend them with desiccated coconut and a little water to make a smooth paste.

3. Cook the Lamb:

   • Heat ghee or oil in a large, heavy-bottomed pan over medium heat.
   • Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a minute until the spices release their aroma.
   • Add the chopped onions and cook until golden brown.
   • Stir in the marinated lamb and cook until it’s browned on all sides.

4. Add Tomatoes and Cashew Paste:

   • Add chopped tomatoes to the lamb and cook until they are soft and the oil starts to separate.
   • Pour in the cashew-coconut paste and cook for a few minutes until the mixture thickens.

5. Simmer the Korma:

   • Add fresh cream, coriander powder, and garam masala. Mix well.
   • Add water to achieve your desired consistency. Cover the pan and let the lamb simmer on low heat until it’s tender. This may take 30 minutes to an hour, depending on the lamb’s cut and size.

6. Adjust Seasoning and Serve:

   • Adjust salt and spice levels according to your taste.
   • Once the lamb is cooked, garnish with fresh coriander leaves.
   • Serve the lamb korma hot with rice, naan, or your choice of bread.

Enjoy your homemade lamb korma!