Indian Lamb Korma


2 lbs lamb leg meat, cut into cubes
2 onions, 1 chopped, 1 sliced
2 tsp grated ginger
4 garlic cloves
2 tsp ground coriander
2 tsp ground cumin
1 tsp cardamom seeds
1/4 tsp cloves
1/4 tsp ground cinnamon
3 long green chilies, seeded and chopped
2 tbs ghee or oil
2 and 1/2 tbs tomato paste
1/2 cup plain yogurt
1/2 cup coconut cream
1/2 cup ground almonds
toasted slivered almonds for garnish
kosher salt and black pepper to taste
  • Trim any excess fat of sinew from the lamb, cut into 1 and 1/4 inch cubes and put into a large bowl.
  • Put the chopped onion, ginger, coriander, cumin, cardamom seeds, cloves, cinnamon, chili and 1/2 tsp salt in a food processor and process into a smooth paste.
  • Add the spice paste to the lamb and mix well to coat. Let marinate for 1 hour.
  • Heat the ghee or oil in a large sauce pan, then add the sliced onion and cook, stirring over low heat for 7 minutes, or until the onion is soft.
  • Increase the heat to medium-high and add lamb mixture and cook stirring constantly, for about 8 minutes or until lamb is slightly browned.
  • Stir in the tomato paste, yogurt, coconut cream and ground almonds, then reduce heat to a simmer, cover and stir occasionally for about 1 hour or until meat is very tender.
  • Add a little water if the mixture becomes too dry.
  • Season with salt and pepper and garnish with slivered almonds.
  • Serve with basmati rice.




20 min


1 hr


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