Lamb Korma
Korma is a mild North Indian curry from the Mughal kitchen. Diced lamb is browned with whole spices and simmers slowly in yoghurt with ground coriander, cumin, and garam masala.
The technique is the characteristic element: the meat is cooked in yoghurt over low heat, which gives a soft, aromatic sauce without sharp chilli heat. The depth comes from the spices, not the fire.
Good with naan or basmati rice. Patience with the slow simmer matters more than specialist equipment — the meat needs to be completely tender and the sauce needs time to bind.
Ingredients
Serves 4
- 5 tbsp oil
- 6 cardamom pods
- 6 cloves
- 6 peppercorns
- 2½ cm cinnamon stick
- 750 g lamb leg, cut into cubes
- 6 shallots, chopped
- 2 garlic cloves, finely chopped
- 5 cm fresh ginger, chopped
- 2 tbsp ground coriander
- 2 tsp ground cumin
- 1 tsp chilli powder
- 150 ml natural yoghurt
- 1 tsp garam masala
- salt
- 2 tbsp fresh coriander, chopped, to garnish
Directions
Heat 4 tbsp of the oil in a heavy-based pot over medium heat. Add the cardamom, cloves, peppercorns, and cinnamon stick and toast the spices for 1 minute until fragrant.
Add the lamb pieces in batches — do not crowd the base, or the meat will steam rather than brown. Brown well on all sides and transfer to a plate as you go. Fish out the whole spices and discard them.
Add the remaining tbsp of oil to the pot with the shallots, garlic, and ginger. Fry, stirring, for 5 minutes until the shallots are soft and lightly golden.
Add the ground coriander, cumin, chilli powder, and a good pinch of salt. Fry for a further 5 minutes, stirring, so the spices do not scorch.
Stir in the yoghurt a tablespoon at a time. Allow each addition to be fully absorbed before adding more — otherwise the yoghurt will split.
Return the meat to the pot together with any juices collected on the plate. Pour in water just enough to cover the meat. Bring to a simmer, cover, and cook gently for about 1 hour until the meat is tender and the sauce has bound.
Sprinkle over the garam masala and stir for 1 minute. Taste and adjust the salt. Scatter fresh coriander over when serving.
Notes
Active time about 25 minutes, cooking time 1–1½ hours depending on the meat.
The sauce can be fairly thin when the lid goes on — it thickens during cooking as the shallots break down and the yoghurt binds.
The dish can be made the day before. The flavour only improves after a night in the refrigerator. Reheat gently over low heat.
Serve with naan, chapati, or basmati rice.
See Also
Cucumber Raita (Kheera Raita)
Mint Raita
Green Chutney
Mango Chutney (Indian Style)
