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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.
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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 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
  • ½ tsp Garam Masala

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 colour.
  • Add salt, red chilli, paprika, turmeric 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 pressure cook it for 15 minutes.
  • 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. Cover and cook on low flame for 10 minutes.
  • Sprinkle garam masala. Garnish it with some cilantro/coriander.

Notes

  1. Use lamb leg or shoulder pieces. Trim off the excess fat.
  2. Use Greek style yoghurt, Pot style yoghurt can also be used. Ensure that it's at room temperature when adding to the curry, this prevents it's from splitting and getting curdled.
  3. Mace is outer covering of nutmeg. You can use whole piece or powder. Don't add to much as its quite overpowering in flavour.

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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