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Lamb Korma served with Flatbread

Authentic Lamb Korma

Authentic one-pot Lamb Korma recipe made in traditional Pakistani and North Indian style. Follow this step-by-step guide to make rich, flavorful Lamb Korma at home.
5 from 5 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Course Main Course
Cuisine Indian, Pakistani
Servings 6 Serves
Calories 575 kcal

Ingredients
  

  • 700 g Lamb(Cut Into Small Pieces) See Notes
  • 1 Large Onion
  • 1 Cup Plain Yoghurt See Notes
  • 1 tbsp Garlic Ginger paste
  • 1½ tsp Salt
  • 1½ tsp Red Chilli Powder
  • 1 tsp Kashmiri Red Chilli Powder See Notes
  • 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
  • ½ tsp Garam Masala

Instructions
 

  • In a pot, heat oil on medium flame and fry the onions until light golden brown. Remove them and place on a paper towel, and set aside.
  • In the same oil, add bay leaves, cloves, black peppercorns, cumin seeds, mace, green cardamom, and black cardamom. Temper for about a minute, then add garlic-ginger paste and fry for another minute.
  • Add the Meat and fry until it changes its colour.
  • Add salt, red chilli powder, Kashmiri red chilli powder, turmeric, cumin powder and coriander powder. Fry the meat for around 5-7 minutes. Add a dash of water if spices are sticking to the pan.
  • Once you see oil separating, add 3/4 cup of water, cover and cook for around 30 minutes if using a normal pot. If you are using pressure cooker or Instant pot cook it for 15 minutes.
  • Blend the 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 the heat and cook on medium flame until water from yoghurt evaporates and oil starts to separate. This step is crucial, keep stirring around to prevent the meat from sticking to the pot.
  • You can add a little water to adjust the consistency of gravy. Cover and cook on low flame for 10 minutes.
  • Sprinkle garam masala over the top and garnish with fresh cilantro (coriander). Serve hot with naan or roti.

Notes

  1. Use lamb leg or shoulder pieces and trim off excess fat for the best texture.
  2. Greek-style yoghurt is preferred, but pot-style yoghurt works too. Ensure it is at room temperature before adding to the curry to prevent curdling or splitting.
  3. Kashmiri red chilli powder is mainly for colour and does not add significant heat. Sweet paprika can be used as an alternative.
  4. Mace is the outer covering of nutmeg. You can use it whole or powdered, but add sparingly as it has a strong flavour that can overpower the dish.
  5.  

Nutrition

Serving: 212gCalories: 575kcalCarbohydrates: 14.32gProtein: 33.41gFat: 44.95gSaturated Fat: 6.5gPolyunsaturated Fat: 17.05gMonounsaturated Fat: 18.77gCholesterol: 76mgSodium: 767mgFiber: 6.2gSugar: 4.05gVitamin A: 312IUVitamin C: 2.5mgCalcium: 190mgIron: 3.9mg
Keyword curry, Meat
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