Experience the ultimate in Indian cuisine with this Lamb and Almond Korma recipe. Perfect for festive meals or a special family dinner, this dish features tender lamb shoulder cuts cooked in a smooth, creamy blend of yogurt, blanched almonds, and aromatic spices. The rich texture and nutty flavor make it a standout recipe for celebrations and gatherings.
Total Cook Time: 1 hour 45 minutes
Prep Time: 10 minutes
Cook Time: 1 hour 35 minutes
Servings: 4
Ingredients
- 1 kg lamb shoulder cuts
- 1 cup onion, finely sliced
- 3 tbsp ginger-garlic paste
- 2 cups yogurt
- 1 cup blanched almonds, skin removed
- 1 cinnamon stick
- 2 black cardamoms
- 3 green cardamoms
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 2 tsp red chili powder
- Salt to taste
- 4 tbsp ghee
- 3 cups water
Method
- Heat ghee in a heavy-bottomed pan and fry onions until golden brown. Remove and set aside.
- Add lamb pieces to the pan and fry until browned. Stir in ginger-garlic paste and cook for 2–3 minutes.
- Blend yogurt with half of the almonds to make a smooth paste and add it to the lamb. Stir continuously until the oil separates. Mix in the fried onions.
- Reduce the heat, add water, cover, and let the lamb simmer for about an hour or until tender.
- Chop the remaining almonds into small pieces and add to the korma for a rich nutty texture. Serve hot with naan, roti, or steamed rice.
This lamb korma recipe is perfect for those looking to enjoy a flavorful, creamy, and authentic Indian dish at home.
