Lamb Korma
By :The Complete Indian IP Cookbook by Chandra Ram
Probably the single most popular dining destination in New Delhi is Karim’s, in the old part of the city. The restaurant is over a hundred years old — it’s been run by the same family for four generations — and has served its famous mutton korma since the beginning. If you can’t make it to Karim’s, here’s a version of the korma for you to make at home. I usually make it with lamb, but you can swap in goat or mutton. Make sure to do as they do at the restaurant, and eat it with a giant pile of fresh naan.
Votes: 6
Rating: 4.83
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Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Lamb, Yogurt
Prep Time 10 minutes
Cook Time 25 minutes
Servings
6 servings
Ingredients
  • 1 cup plain yogurt
  • 1/2 cup garlic minced
  • 2 tbsp Ginger minced
  • 2 tbsp amchur powder
  • 1 tbsp ground cumin
  • 1/2 tsp ground cloves
  • 1 tbsp freshly ground black pepper
  • 1 tbsp kosher salt
  • 2 tsp kashmiri chili powder
  • 1 1/2 lbs lamb stewing meat cut into 2 inch pieces
  • 3 tbsp vegetable oil
  • 8 green cardamom pods cracked
  • 3 cinnamon 2 inch
  • 1 cup low-sodium beef broth
  • 1/2 cup chopped cilantro
  • 1/2 cup store-bought crispy fried onions
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Lamb, Yogurt
Prep Time 10 minutes
Cook Time 25 minutes
Servings
6 servings
Ingredients
  • 1 cup plain yogurt
  • 1/2 cup garlic minced
  • 2 tbsp Ginger minced
  • 2 tbsp amchur powder
  • 1 tbsp ground cumin
  • 1/2 tsp ground cloves
  • 1 tbsp freshly ground black pepper
  • 1 tbsp kosher salt
  • 2 tsp kashmiri chili powder
  • 1 1/2 lbs lamb stewing meat cut into 2 inch pieces
  • 3 tbsp vegetable oil
  • 8 green cardamom pods cracked
  • 3 cinnamon 2 inch
  • 1 cup low-sodium beef broth
  • 1/2 cup chopped cilantro
  • 1/2 cup store-bought crispy fried onions
Votes: 6
Rating: 4.83
Rate this recipe!
Print Recipe
Instructions
  1. Whisk together the yogurt garlic, ginger, amchur, cumin, cloves, pepper, salt, and chili powder in a large bowl.
  2. Add the meat to the yogurt mixture and stir until the meat is evenly coated. Cover and refrigerate for at least 1 hour or up to 8 hours.
  3. Using the Sauté function on High, heat the oil for about 1 minute, until shimmering. Add the cardamom pods and cinnamon sticks; cook for 1 minute, until fragrant. Add the lamb and yogurt marinade, then stir in the broth. Secure the lid and cook on high pressure for 23 minutes.
  4. Once the cooking is complete, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure. Stir in the cilantro, taste and add more salt if needed. Garnish with crispy fried onions and serve.
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