Luxurious Lamb Korma: A Royal Feast of Slow-Cooked Perfection

Embark on a culinary journey that exudes richness and elegance with our Lamb Korma recipe. Hailing from the heart of Indian flavors, this sumptuous dish promises a harmonious blend of aromatic spices, tender lamb, and a velvety, indulgent gravy. As you dive into the intricate layers of this classic preparation, you’ll discover the magic of slow-cooked perfection and the artistry of combining whole spices with a tantalizing yogurt-onion blend. Elevate your dining experience with the regal taste of Lamb Korma, a dish that encapsulates the essence of traditional Indian cuisine, now at your fingertips.

Get ready to immerse yourself in a world of culinary finesse and treat your taste buds to the opulence of Lamb Korma. Unravel the secrets of creating a masterpiece that celebrates the rich heritage of Indian cooking, offering a symphony of flavors that dance on your palate. Let’s embark on this gastronomic adventure and savor the opulence of Lamb Korma together!

About Famous Lamb Korma Recipe Dish:

Lamb Korma, a culinary gem rooted in the Indian culinary tradition, is a regal dish that boasts a perfect fusion of flavors and textures. This aromatic delicacy showcases tender lamb pieces marinated in a velvety blend of yogurt and an exquisite selection of spices, ensuring a taste that’s nothing short of a royal feast. The slow-cooking process allows the meat to absorb the essence of whole spices, resulting in a succulent and flavorful symphony that delights the senses.

What sets Lamb Korma apart is its luxurious gravy, enriched with a yogurt-onion blend, adding a creamy and indulgent texture to the dish. The balance of spices, including Kashmiri red chili powder, ground coriander, and garam masala, creates a harmonious medley that elevates the overall dining experience.

Whether served with naan, paratha, or fragrant basmati rice, Lamb Korma is a celebration of culinary finesse and a testament to the art of slow-cooked perfection. Delight in the opulence of this dish as it transports you to the royal kitchens of India, where every bite is a journey into a world of rich flavors and culinary grandeur.

Health Benefits of Homemade Lamb Korma Dish:

While Lamb Korma is a delicious and flavorful dish, it’s important to note that the health benefits depend on the ingredients and cooking methods used. Here are potential health benefits associated with a homemade Lamb Korma:

  1. Protein Source: Lamb is a rich source of high-quality protein, essential for muscle development, repair, and overall body function.
  2. Vitamins and Minerals: The dish includes ingredients like garlic, ginger, and spices that contribute essential vitamins and minerals. For example, garlic is known for its immune-boosting properties, while ginger provides antioxidants.
  3. Yogurt’s Probiotics: The use of yogurt in the marinade and yogurt-onion paste introduces probiotics, beneficial bacteria that promote gut health and digestion.
  4. Spices with Health Benefits: Many of the spices used, such as turmeric, black pepper, and cinnamon, have potential anti-inflammatory and antioxidant properties. These spices may contribute to overall well-being.
  5. Control over Ingredients: When preparing the dish at home, you have control over the quality of ingredients, allowing you to choose lean cuts of lamb, use minimal oil, and reduce the amount of added salt according to your preferences and dietary needs.
  6. Balanced Nutrition: The combination of meat, yogurt, and spices provides a balanced nutritional profile with a mix of proteins, fats, and carbohydrates.

It’s important to be mindful of portion sizes, especially considering the use of oil, yogurt, and potentially rich cuts of lamb. Additionally, those with specific dietary restrictions or health conditions should adapt the recipe accordingly. While Lamb Korma can be a flavorful and nutritious option, moderation and a well-rounded diet are key to maintaining a healthy lifestyle.

Homemade Lamb Korma Recipe Video:

Homemade Lamb Korma Recipe Video

Ingredients for Quick and Easy Homemade Lamb Korma Recipe:

For the Ginger-Garlic-Green Chili Paste:

  • 1 whole head of garlic
  • 2 inches of ginger
  • 2 green chilies
  • 1/4 cup water

For Cooking the Lamb:

  • 1/3 cup cooking oil or ghee
  • Sliced onions
  • Salt, to taste

Whole Spices:

  • Dry bay leaves
  • Cinnamon stick
  • 1 black cardamom (optional)
  • Green cardamoms
  • Few cloves
  • Cumin seeds

For Marinating the Lamb:

  • Lamb pieces
  • 4 tablespoons plain unflavored yogurt
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon Kashmiri red chili powder
  • 1 tablespoon ground coriander
  • 2 teaspoons salt
  • Freshly cracked black pepper, to taste

For the Yogurt-Onion Paste:

  • 1/2 cup plain unflavored yogurt
  • 1-2 dates (seedless)
  • Fried onions (reserved from earlier step)
  • 1 heaped teaspoon garam masala powder
  • 1 cup hot water

For the Final Flavors:

  • 1/3 teaspoon ground nutmeg
  • 1/3 teaspoon ground mace
  • 1 teaspoon kewra water for garnish (if desired)

Step-by-Step Guide for Homemade Lamb Korma Recipe:

Step 1: The Aromatic Base – Ginger, Garlic, and Green Chili Puree

Puree the whole head of garlic, ginger, and green chilies in a blender with 1/4 cup of water to create a flavorful base.

Famous Lamb Korma Recipe
Famous Lamb Korma Recipe

Step 2: Slow-Browned Onions

In a pot, heat 1/3 cup of oil on medium-high heat. Add sliced onions and a pinch of salt. Slowly brown the onions, preserving a portion for later use.

Famous Lamb Korma Recipe
Famous Lamb Korma Recipe

Step 3: Whole Spice Infusion

Lower the heat to medium-low and add dry bay leaves, cinnamon stick, black cardamom, green cardamoms, cloves, and cumin seeds. Stir briefly before introducing the lamb.

Famous Lamb Korma Recipe

Step 4: Lamb Preparation

Marinate the lamb with yogurt and spices. Brown the meat on all sides in the pot.

Famous Lamb Korma Recipe
Famous Lamb Korma Recipe

Step 5: Introducing Spices

Add the ginger-garlic-green chili puree. Stir until the moisture evaporates, and the oil separates. Add turmeric, Kashmiri red chili powder, ground coriander, salt, and black pepper.

Famous Lamb Korma Recipe
Famous Lamb Korma Recipe

Step 6: Pressure Cooking (or Simmering)

Transfer to a pressure cooker, add garam masala powder and hot water. Pressure cook for 40 minutes or simmer in a pot with 3 cups of water until the lamb is tender.

Famous Lamb Korma Recipe
Famous Lamb Korma Recipe

Step 7: Yogurt and Fried Onions Blend

Blend yogurt, dates, and the reserved fried onions to a smooth consistency.

Famous Lamb Korma Recipe
Famous Lamb Korma Recipe

Step 8: Final Touches

After pressure cooking, release the pressure naturally. Add the yogurt-onion blend and a bit more than half a cup of water. Introduce ground nutmeg and ground mace.

Famous Lamb Korma Recipe
Famous Lamb Korma Recipe

Step 9: Simmering and Adjustments

Cover and simmer on low heat for 12 minutes. Taste and adjust seasoning. Continue simmering for an additional 6 minutes.

Famous Lamb Korma Recipe

Step 10: Finishing Touches

Remove whole spices, skim off excess oil, and optionally add kewra water. Serve the Lamb Korma with naan, paratha, or basmati rice for a luxurious culinary experience.

Famous Lamb Korma Recipe
Famous Lamb Korma Recipe

Pro Tips for Homemade Lamb Korma Recipe:

  1. Choose Quality Lamb: Opt for lean cuts of lamb for a healthier dish. Trim excess fat to control the fat content and improve the overall nutritional profile.
  2. Marinate Adequately: Allow the lamb to marinate for an extended period, preferably a few hours or overnight in the refrigerator. This enhances the flavor penetration and tenderness of the meat.
  3. Slow-Brown Onions: Take your time when browning the onions in step 2. This process adds depth and sweetness to the dish. The slow browning is crucial for a rich and flavorful base.
  4. Control Spice Levels: Adjust the quantity of green chilies, red chili powder, and black pepper according to your spice preference. Taste the dish during cooking and add more if needed, ensuring it suits your desired spice level.
  5. Balance Yogurt Quantity: Be cautious with the amount of yogurt used. Too much can overpower the dish, while too little may not contribute sufficient creaminess. Aim for a well-balanced flavor.
  6. Pressure Cook vs. Simmer: While pressure cooking reduces cooking time, simmering allows flavors to meld more gradually. Choose the method that suits your schedule, but be sure to adjust the cooking times accordingly.
  7. Release Pressure Naturally: If using a pressure cooker, allow the pressure to release naturally after cooking. This helps the meat retain its juices and results in a more tender lamb.
  8. Adjust Consistency: Control the thickness of the curry by adjusting the amount of water added during the cooking process. If the curry is too thick, add a bit more water; if too thin, simmer uncovered to thicken.
  9. Final Spice Addition: Add ground nutmeg and ground mace towards the end to preserve their delicate flavors. These spices can lose their essence if added too early in the cooking process.
  10. Skim Excess Oil: Before serving, skim off any excess oil that may have separated during cooking. This step ensures a lighter and healthier final dish.
  11. Optional Garnish: If desired, finish the Lamb Korma with a touch of kewra water for a fragrant and authentic touch. However, use it sparingly, as it can be overpowering.

Remember, cooking is an art, and these tips are meant to guide you toward creating a Lamb Korma that suits your taste preferences. Adjustments can always be made based on personal preferences and experiences.

Frequently Asked Questions on Homemade Lamb Korma Recipe:

Can I use a different meat instead of lamb?

Yes, you can substitute lamb with other meats like chicken, beef, or goat based on your preference. Adjust cooking times accordingly.

How can I make the dish less spicy?

To reduce spice levels, use fewer green chilies, reduce the amount of red chili powder, and go easy on black pepper. Adjust according to your taste.

Can I make Lamb Korma in advance?

Yes, Lamb Korma often tastes even better when reheated. Store it in the refrigerator and reheat on the stove or in the microwave before serving.

What can I serve with Lamb Korma?

Lamb Korma pairs well with naan, rice, or paratha. You can also serve it with a side of raita or a fresh salad.

Can I freeze Lamb Korma?

Yes, you can freeze Lamb Korma for later use. Ensure it’s cooled completely before transferring it to airtight containers. Reheat thoroughly when ready to eat.

Can I skip the pressure cooker and simmer the Lamb Korma on the stove?

Yes, you can simmer the Lamb Korma on the stove instead of using a pressure cooker. Adjust the cooking time and add water as needed to achieve the desired tenderness.

Is there a substitute for kewra water?

If you don’t have kewra water, you can skip it or use a small amount of rose water as an alternative for a fragrant touch. Be cautious with the quantity, as these can be strong.

Can I make Lamb Korma without yogurt?

Yogurt adds creaminess and flavor to the dish, but if you’re lactose intolerant or prefer to skip it, you can try using coconut milk as a substitute.

What kind of yogurt is best for the recipe?

Use plain, unflavored yogurt. Greek yogurt or regular yogurt with a thick consistency works well for the marinade and yogurt-onion paste.

How can I adjust the consistency of the curry?

If the curry is too thick, add more water during cooking. If it’s too thin, simmer uncovered to thicken.

Nutrition Facts about Homemade Lamb Korma:

  • Calories: Approximately 400-500 kcal
  • Protein: Around 25-30g
  • Total Fat: Approximately 25-30g
    • Saturated Fat: 8-12g
    • Unsaturated Fat: 12-18g
  • Carbohydrates: Around 15-20g
    • Dietary Fiber: 2-4g
    • Sugars: 4-6g
  • Cholesterol: Approximately 80-100mg
  • Sodium: Around 800-1000mg

Key Nutrients and Vitamins:

  • Vitamin A: 10-15% of daily recommended intake
  • Vitamin C: 15-20% of daily recommended intake
  • Calcium: 10-15% of daily recommended intake
  • Iron: 20-25% of daily recommended intake

Recipe Card:

Lamb Korma

Famous Lamb Korma Recipe

Lamb Korma, a culinary gem rooted in the Indian culinary tradition, is a regal dish that boasts a perfect fusion of flavors and textures. This aromatic delicacy showcases tender lamb pieces marinated in a velvety blend of yogurt and an exquisite selection of spices, ensuring a taste that's nothing short of a royal feast.
Prep Time 1 hour 15 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes
Course Main Course
Cuisine Indian
Calories 400 kcal

Ingredients
  

For the Ginger-Garlic-Green Chili Paste:

  • 1 whole head of garlic
  • 2 inches of ginger
  • 2 green chilies
  • 1/4 cup water

For Cooking the Lamb:

  • 1/3 cup cooking oil or ghee
  • Sliced onions
  • Salt to taste

Whole Spices:

  • Dry bay leaves
  • Cinnamon stick
  • 1 black cardamom optional
  • Green cardamoms
  • Few cloves
  • Cumin seeds

For Marinating the Lamb:

  • Lamb pieces
  • 4 tablespoons plain unflavored yogurt
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon Kashmiri red chili powder
  • 1 tablespoon ground coriander
  • 2 teaspoons salt
  • Freshly cracked black pepper to taste

For the Yogurt-Onion Paste:

  • 1/2 cup plain unflavored yogurt
  • 1-2 dates seedless
  • Fried onions reserved from earlier step
  • 1 heaped teaspoon garam masala powder
  • 1 cup hot water

For the Final Flavors:

  • 1/3 teaspoon ground nutmeg
  • 1/3 teaspoon ground mace
  • 1 teaspoon kewra water for garnish if desired

Instructions
 

  • Step 1: The Aromatic Base – Ginger, Garlic, and Green Chili Puree
    Puree the whole head of garlic, ginger, and green chilies in a blender with 1/4 cup of water to create a flavorful base.
  • Step 2: Slow-Browned Onions
    In a pot, heat 1/3 cup of oil on medium-high heat. Add sliced onions and a pinch of salt. Slowly brown the onions, preserving a portion for later use.
  • Step 3: Whole Spice Infusion
    Lower the heat to medium-low and add dry bay leaves, cinnamon stick, black cardamom, green cardamoms, cloves, and cumin seeds. Stir briefly before introducing the lamb.
  • Step 4: Lamb Preparation
    Marinate the lamb with yogurt and spices. Brown the meat on all sides in the pot.
  • Step 5: Introducing Spices
    Add the ginger-garlic-green chili puree. Stir until the moisture evaporates, and the oil separates. Add turmeric, Kashmiri red chili powder, ground coriander, salt, and black pepper.
  • Step 6: Pressure Cooking (or Simmering)
    Transfer to a pressure cooker, add garam masala powder and hot water. Pressure cook for 40 minutes or simmer in a pot with 3 cups of water until the lamb is tender.
  • Step 7: Yogurt and Fried Onions Blend
    Blend yogurt, dates, and the reserved fried onions to a smooth consistency.
  • Step 8: Final Touches
    After pressure cooking, release the pressure naturally. Add the yogurt-onion blend and a bit more than half a cup of water. Introduce ground nutmeg and ground mace.
  • Step 9: Simmering and Adjustments
    Cover and simmer on low heat for 12 minutes. Taste and adjust seasoning. Continue simmering for an additional 6 minutes.
  • Step 10: Finishing Touches
    Remove whole spices, skim off excess oil, and optionally add kewra water. Serve the Lamb Korma with naan, paratha, or basmati rice for a luxurious culinary experience.

Video

Keyword Lamb Korma Recipe, Mutton Korma Recipe

Takeaway:

Here are some key takeaways from the homemade Lamb Korma recipe:

  1. Flavorful Base: The ginger-garlic-green chili paste forms a aromatic base, contributing depth and complexity to the dish.
  2. Slow-Browned Onions: Taking the time to slow-brown onions enhances the sweetness and richness of the curry, creating a flavorful foundation.
  3. Marination Importance: Marinating the lamb with yogurt and spices not only adds flavor but also helps tenderize the meat, resulting in a more succulent dish.
  4. Spice Balance: Balancing the use of spices, including green chilies, red chili powder, and black pepper, allows you to tailor the dish to your preferred spice level.
  5. Yogurt Creaminess: Yogurt plays a crucial role in both the marinade and the yogurt-onion paste, contributing creaminess and a subtle tang to the final curry.
  6. Cooking Methods: The recipe offers flexibility with both pressure cooking and simmering options, allowing you to choose the method that best fits your schedule and cooking preferences.
  7. Final Spice Addition: Adding ground nutmeg and mace towards the end preserves their delicate flavors, enhancing the overall aromatic profile of the Lamb Korma.
  8. Adjusting Consistency: You have control over the consistency of the curry by adjusting the amount of water added during cooking, ensuring it meets your preferences.
  9. Skimming Excess Oil: Skimming off excess oil before serving ensures a lighter and healthier final dish.
  10. Optional Garnish: The addition of kewra water is optional but can provide a fragrant and authentic touch to the Lamb Korma.

Remember, these takeaways highlight the key aspects of the recipe, but personal preferences and experimentation can lead to a customized version that suits your taste. Enjoy the process of cooking and savoring the rich flavors of your homemade Lamb Korma.

Stay Connected with Us!

Follow us for a delectable journey through the flavors of India! 🌶️🍽️ Join our culinary adventures and discover the best of Indian cuisine. Visit our website for more recipes and inspiration. Find us on Facebook and Instagram. #FollowUs #IndianRecipes

Share this recipe:

Leave a Comment

Recipe Rating