Introduction
Lamb korma is a rich and flavorful dish, combining tender pieces of lamb with aromatic spices and a creamy sauce. This recipe showcases the essential ingredients and step-by-step directions to create a delicious korma that is perfect to serve over basmati rice or with naan bread. The combination of onion paste, cashew puree, and traditional spices provides a depth of flavor that is sure to impress.
Detailed Ingredients with measures
Onion Paste:
– 2 large onions, cut into 1 cm (1/2 inch) squares (brown or yellow)
– 8 large garlic cloves, peeled and halved
– 4 cm (1.5 inch) piece of ginger, peeled and sliced 3 mm (0.2 inch) thick
Cashew Puree:
– 1/4 cup roasted, unsalted cashews (approximately 20 cashews)
– 1/3 cup water
Lamb Korma:
– 3 tablespoons ghee (or unsalted butter)
– 800 g (1.6 lb) lamb shoulder, trimmed of excess fat and cut into 4-5 cm (2 inch) cubes
– 1/2 teaspoon ground turmeric
– 2 1/2 teaspoons ground ginger
– 5 1/2 teaspoons garam masala
– 1 teaspoon Kashmiri chili powder (or substitute with 3/4 teaspoon smoked paprika plus 1/4 teaspoon cayenne pepper)
– 2 cups low-sodium chicken stock/broth
– 10 green cardamom pods, lightly crushed and wrapped in muslin or cheesecloth
– 2 cinnamon sticks
– 4 teaspoons white sugar
– 1 1/2 teaspoons cooking salt/kosher salt
– 1/2 cup full-fat coconut cream
– 1/2 cup full-fat cream (such as thickened/heavy or pure cream)
Serving:
– Basmati rice or other plain white rice
– Naan bread (optional)
– Finely chopped cashews (optional)
– Roughly chopped coriander/cilantro leaves (optional)
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Yield: Serves 4-6
Detailed Directions and Instructions
Prepare Onion Paste
Place the onions, garlic, and ginger into a tall container suitable for a stick blender. Blend until smooth, about 5 to 10 seconds. Transfer the mixture to a bowl and set aside.
Prepare Cashew Puree
In the same container, add the cashews and water. Blend until smooth, approximately 10 seconds. Cover the container’s mouth with your hand to prevent splattering. Set aside.
Preheat Oven
Set the oven to 180°C (350°F) or 160°C (320°F) for fan-forced ovens.
Cook Onion Paste
In a 24 cm (10 inch) oven-proof pot, melt the ghee over high heat. Add the onion paste and cook, stirring regularly, for 8 minutes until it reduces by half. Avoid caramelizing.
Add Lamb
Reduce the heat to medium-high and add the lamb cubes. Stir until the meat changes from red to light brown. Do not attempt to brown the meat fully.
Add Spices and Stock
Stir in the turmeric, ground ginger, garam masala, and Kashmiri chili powder. Pour in the chicken stock; the liquid should just barely cover the meat. Add the cardamom pod sachet and cinnamon sticks. Stir to combine.
Slow Cook
Bring the mixture to a simmer, cover with a lid, and transfer to the preheated oven. Cook for 1.5 hours.
Add Cashew Puree
After 1.5 hours, stir in the cashew puree. Cover and return to the oven for an additional 30 minutes. The sauce should thicken to a creamy consistency, and the lamb should be tender enough to pull apart with forks.
Finish Sauce
Place the pot on low heat. Add the sugar, salt, coconut cream, and regular cream. Stir and simmer for 2 minutes.
Serve
Serve the lamb korma over basmati rice, garnished with chopped cashews and coriander leaves if desired. Naan bread is recommended for dipping.
Notes
Onion Paste Consistency
Ensure the onion paste is smooth for even cooking.
Cashew Puree Texture
The cashew puree should be thick and creamy; add more water if necessary for blending.
Lamb Cooking Time
Adjust cooking time if using different sizes of lamb cubes to ensure tenderness.
Adjusting Spice Levels
Feel free to adjust the amount of Kashmiri chili powder according to your heat preference.
Storage
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Cook Techniques
Preparing Onion Paste
To make onion paste, chop 2 large onions and place them in a container with 8 garlic cloves and a piece of ginger. Use a stick blender to blend everything into a smooth paste.
Preparing Cashew Puree
Soak 1/4 cup of roasted, unsalted cashews in 1/3 cup of water. Blend until smooth to create a cashew puree, ensuring to cover the container to prevent splattering.
Cooking Onion Paste
In a pot, melt 3 tablespoons of ghee over high heat. Add the onion paste and cook for about 8 minutes, stirring regularly and ensuring it does not caramelize.
Cooking Lamb
Add 800 g of lamb shoulder cubes to the pot after the onion paste has cooked. Stir until the meat changes color but does not brown completely.
Adding Spices and Stock
Incorporate spices like ground turmeric, ground ginger, garam masala, and Kashmiri chili powder into the pot. Pour in enough chicken stock to barely cover the meat, then add cardamom and cinnamon.
Slow Cooking the Mixture
Bring the pot to a simmer, cover it, and place it in a preheated oven at 180°C (350°F) for 1.5 hours to allow the flavors to meld and the meat to become tender.
Incorporating Cashew Puree
After 1.5 hours in the oven, mix in the cashew puree and cook for an additional 30 minutes until the sauce thickens and the lamb is tender.
Finishing the Sauce
Add white sugar, cooking salt, coconut cream, and regular cream to the pot. Stir and let it simmer for a couple of minutes to meld the flavors.
FAQ
Can I use other types of meat instead of lamb?
Yes, you can substitute lamb with chicken or beef, but adjust the cooking time accordingly, as different meats have different cooking times.
What can I serve with lamb korma?
Lamb korma pairs well with basmati rice, naan bread, and can be garnished with chopped cashews and coriander leaves for added flavor and texture.
Can I make this dish in advance?
Yes, lamb korma can be made ahead of time and stored in the refrigerator. Reheat gently before serving. It often tastes even better the next day as the flavors develop.
Is it possible to make the dish dairy-free?
Yes, you can use coconut cream as a substitute for dairy cream and omit the ghee or use a plant-based alternative.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before consuming.
Conclusion
The Lamb Korma recipe presents a delightful fusion of flavors and textures, showcasing the tender lamb’s richness complemented by a creamy sauce. The onion and cashew pastes create a luxurious base, while the aromatic spices elevate the dish to a comforting meal, perfect for special occasions or a cozy dinner.
More recipes suggestions and combination
Vegetable Korma
Sauté seasonal vegetables such as bell peppers, peas, and carrots in place of lamb for a vegetarian option. Use the same spices and cooking techniques for a delightful plant-based dish.
Chicken Tikka Masala
Substitute lamb with chicken thighs cut into cubes. Marinate the chicken in yogurt and spices before adding to the onion paste for a flavorful twist on the classic dish.
Spicy Beef Curry
Replace lamb with beef chunks for a hearty variation. Adjust the cooking time to ensure the beef becomes tender while absorbing the spices.
Paneer Butter Masala
For a vegetarian dish, substitute the meat with paneer cheese cubes, allowing them to absorb the rich flavors while maintaining a creamy texture.
Coconut Rice
Serve the korma over coconut rice infused with coconut cream for an extra layer of flavor that pairs beautifully with the rich curry.
Chickpea and Spinach Curry
Incorporate chickpeas and spinach for a protein-packed, nutrient-dense alternative. These ingredients work well with the same spices, creating a hearty vegetarian meal.
Garlic Naan Bread
Serve with homemade garlic naan for the perfect accompaniment to scoop up the korma, enhancing the dining experience with its soft texture and rich flavor.
Rice Pilaf
Prepare a fragrant rice pilaf with spices, almonds, and raisins to contrast the korma’s flavors, adding sweetness and texture to the meal.
