Lamb korma
Curries With Bumbi · ♥ 7.8K likes · 339.1K views · 8 min video
Read about lamb in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 25 g ginger
- 400 g sliced onions
- 2 whole dry bay leaves
- 2 inch cinnamon stick
- 8 whole green cardamoms
- 1½ kg lamb
- ¼ tsp freshly cracked black pepper
- 1 head garlic
- 2 whole green chillies
- ¼ cup water
Blend one head of garlic, ginger, two optional green chillies and a quarter cup water to a smooth paste.
- ⅓ cup oil
Pot on medium-high heat with a third of a cup of oil; add the sliced onions while the oil is barely warm so they brown gradually.
- salt
Fry on medium-high with a sprinkle of salt; when the edges start to brown, lower to medium and stir often until evenly browned but not too dark, which would make the gravy bitter.
Heat off; lift out a little more than half the onions, squeezing out the oil, and spread on a plate lined with paper towels.
- 1 whole black cardamom
- cloves
- cumin seeds
Heat back on medium-low; add bay leaves, cinnamon stick, black cardamom, green cardamoms, cloves and cumin seeds and stir a few seconds.
- 4 tbsp plain unflavored yogurt
Add the lamb, rubbed the night before with about 4 tbsp yogurt; spread out on medium-high a few minutes, then turn to fry the other side.
Add the ginger garlic chili puree and stir on high until the meat's moisture dries up and the oil leaves the sides.
Cooking until the oil leaves the sides
- ½ tsp turmeric powder
- 1 tbsp Kashmiri red chili powder
- 1 tbsp ground coriander
- 2 tsp salt
Add half a teaspoon turmeric, a tablespoon Kashmiri chili powder, a tablespoon ground coriander, 2 tsp salt and black pepper; stir on medium 3 to 4 minutes.
Ground spices
Transfer to a pressure cooker; add a heaped teaspoon garam masala and a cup of hot water.
- 1 tsp garam masala powder
- 1 cup hot water
Variation without a pressure cooker: add three cups water and simmer covered on low, adding water as needed, about an hour to an hour and a half until tender.
- ½ cup plain unflavored yogurt
- 2 whole dates
Blend half a cup yogurt, two seeded dates and the browned onions to a smooth puree.
Pressure cook 40 minutes; release the pressure naturally and open.
- ½ cup water
Off the heat, add the onion yogurt paste, a little over half a cup of water rinsed through the blender jar, a third of a teaspoon each ground nutmeg and mace; do not add too much water.
- ⅓ tsp ground nutmeg
- ⅓ tsp ground maize
Cover and simmer on low 12 minutes; at 6 minutes stir, taste and adjust chili, salt, or a pinch of sugar if too sour.
Remove the bay leaves, cinnamon stick and black cardamom.
Optionally let it settle and skim off the oil that floats up, keeping it for frying potatoes or eggs. Serve with naan, paratha or basmati rice.