Authentic Lamb Korma
Instructions
- 1
Soak saffron strands in warm milk and set aside for 10 minutes
- 2
In a heavy-bottomed pot, heat ghee over medium heat and add cardamom, cinnamon, and bay leaves. Fry for 30 seconds until fragrant
- 3
Add sliced onions and cook until deep golden brown, about 8-10 minutes. Remove half the onions and set aside for garnish
- 4
Add garlic and ginger to the pot, sauté for 2 minutes until aromatic
- 5
Add lamb pieces and brown on all sides over high heat, about 5-7 minutes
- 6
Reduce heat to medium-low, add ground coriander, cumin, and turmeric. Stir well to coat the meat
- 7
Whisk yogurt until smooth and add it gradually to the pot, stirring constantly to prevent curdling
- 8
Add blanched almonds and enough water to just cover the meat (about 250ml). Bring to a gentle simmer
- 9
Cover and cook on low heat for 60-75 minutes, stirring occasionally, until lamb is tender
- 10
Add cream, garam masala, and the saffron-milk mixture. Simmer uncovered for 5 more minutes
- 11
Adjust salt to taste and garnish with reserved fried onions before serving...
Chef's Note
"This traditional lamb korma is worth every minute of slow cooking - the tender meat melts into a silky, aromatic sauce that's pure comfort. Don't be intimidated by the spice list; once you smell those cardamom and cinnamon notes blooming in your kitchen, you'll understand why this dish has been cherished for centuries."
