60min 2 ppl
Lamb Korma
110 minutes
2 people
Hard
110 min · 11 steps
Hard: over 60 min or 12+ steps
600 kcalper person
Protein 46g
Carbs 12g
Fats 42g
About this dish
Slow-braised lamb shoulder in a pale, fragrant almond and cream sauce scented with cardamom, rose water, and gentle spice. Profoundly aromatic and luxuriously mild — one of India's most refined dishes.
Allergy Info
Dairy, Tree Nuts
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic Clovesminced (for marinade)1.5 cloves
- Fresh Gingerfinely grated (for marinade)10 g
- Onionlarge, finely diced0.5
- Garlic Clovesminced (for sauce)2 cloves
- Fresh Gingerfinely grated (for sauce)10 g
- Fresh Corianderto serve
Meat & Poultry
- Lamb Shoulderboneless, cut into 4cm chunks375 g
Dairy & Eggs
- Full-Fat Plain Yogurt75 g
- Ghee1 tbsp
- Double Cream75 ml
Tins & Jars
- Full-Fat Coconut Milk100 ml
- Lamb or Chicken Stock100 ml
Dried Goods
- Ground Almonds30 g
- Sugar0.5 tsp
- Flaked Almondstoasted, to serve
Spices & Seasonings
- Garam Masalafor marinade0.5 tsp
- Ground Turmeric0.25 tsp
- Saltfor marinade0.5 tsp
- Green Cardamom Podslightly crushed3
- Cloves1
- Cinnamon Stick0.5
- Ground Cumin0.5 tsp
- Ground Coriander0.5 tsp
- Garam Masalafor sauce0.25 tsp
- Saltto taste
Oils & Condiments
- Lemon Juice1 tbsp
- Vegetable Oil0.5 tbsp
- Rose Water0.5 tbsp
Utensils
- Mixing bowl
- Small bowl
- Heavy casserole or Dutch oven
- Wooden spoon
- Fine grater
- Chef's knife
- Cutting board
- Meat thermometer
- Measuring spoons
- Measuring jug
Method
1
In a bowl, mix the yogurt, lemon juice, 1.5 minced garlic cloves, 10g grated ginger, 0.5 tsp garam masala, turmeric, and 0.5 tsp salt. Add the lamb chunks and coat thoroughly. Cover and refrigerate for at least 4 hours.
Approx. 240 minutes
2
Mix the ground almonds with 50ml cold water in a small bowl to form a smooth paste. Set aside.
Approx. 2 minutes
3
Finely dice the onion. Mince the remaining 2 garlic cloves and grate the second 10g of ginger. Lightly crush the cardamom pods.
Approx. 5 minutes
4
Heat the ghee and vegetable oil in a heavy casserole over high heat. Remove the lamb from the marinade (reserve any marinade) and sear in batches for 3–4 minutes per batch until deeply browned. Transfer to a plate.
Approx. 10 minutes
5
Reduce the heat to medium. Add the diced onion, cardamom pods, cloves, and cinnamon stick to the same pan. Cook for 15 minutes, stirring occasionally, until very soft and pale golden.
Approx. 15 minutes
6
Add the minced garlic and grated ginger. Cook for 2 minutes, stirring constantly, until fragrant.
Approx. 2 minutes
7
Add the ground cumin, ground coriander, and 0.25 tsp garam masala. Stir for 1 minute to toast the spices.
Approx. 1 minutes
8
Pour in the almond paste, coconut milk, and stock. Stir well to combine.
Approx. 2 minutes
9
Return the seared lamb (and any juices) to the pot. Bring to a gentle simmer, cover, and cook on low heat for 55–60 minutes until the lamb is completely tender. Check the internal temperature reaches 70°C using a meat thermometer.
Approx. 60 minutes
10
Stir in the double cream, rose water, and sugar. Season with salt to taste. Simmer uncovered for 5 minutes to enrich the sauce.
Approx. 5 minutes
11
Remove and discard the cardamom pods, cloves, and cinnamon stick. Serve garnished with toasted flaked almonds and fresh coriander.
Approx. 2 minutes
