Chicken Korma
Authentic Lamb Korma recipe made Pakistani/North Indian Style. Lamb pieces braised in yoghurt, onions and aromatic spices.
Ingredients
- 700 g Lamb (Cut into small pieces) See Notes
- 1 Large Onion
- 1 Cup Plain Yoghurt
- 1 tbsp Garlic Ginger paste
- 1½ tsp Salt
- 1½ tsp Red Chilli Powder
- 1 tsp Kashmiri Red Chilli Powder Alt Paprika
- ½ tsp Turmeric
- 1½ tsp Cumin
- 1 tbsp Coriander Powder
- 2 Bay Leaves
- 6-8 Black Peppercorns
- Pinch Nutmeg Powder
- 5-6 Cloves
- 3-4 Green Cardamoms
- 2 Pieces Mace See notes
- 1 Black Cardamoms
- 1/2 Cup Oil
- Coriander/Cilantro for garnish
Instructions
- In a pot heat oil and fry onions untill golden brown.
- Takes them out on paper towel and set aside.
- In the same oil add bay leaves, cloves, peppercorns, cumin, mace, green and black cardamom. Temper for a minute and add garlic ginger paste.
- Add meat and fry until it changes to whitish colour.
- Add salt, red chilli, paprika, turmeric and coriander powder. Fry the meat for around 5 minutes.
- If you are using pressure cooker add 1 cup of water and cook for around 15 minutes. If you are not using pressure cooker add little bit of more water. Cover and cook on low heat for 40 minutes or until meat is tender.
- Blend yoghurt and fried onions together using stick blender. Alternatively crush fried onions with hands and mix them in the yoghurt.
- Remove the pot from heat and add yoghurt to the meat. Stir in until well combined.
- Return it back to heat and cook on medium flame until water from yoghurt evaporates and oil starts to separate.
- You can add little water to adjust the consistency of gravy and cook on low flame for 10 minutes.
- Garnish it with some cilantro/coriander.
Notes
- You can use Lamb with bone or boneless. Trim the fat of the meat pieces.