Best Lamb Khorma Recipes

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LAMB KORMA | MUTTON KORMA



Lamb Korma | Mutton Korma image

Easy lamb korma made with yogurt, whole spices and spice powders. This is a slow cooked Indian lamb korma curry that turns out delicious & the best with soft tender & succulent chunks of meat. Serve this with naan, roti, paratha or plain rice basmati.

Provided by Swasthi

Categories     Main Course

Time 2h

Number Of Ingredients 19

500 grams mutton (or lamb)
1 cup yogurt ((thick curd))
1 tablespoon ginger garlic paste (fresh)
½ teaspoon salt ((adjust to taste))
1 teaspoon red chili powder ((use as needed))
1 tablespoon coriander powder ((ground coriander))
¼ teaspoon turmeric ((haldi)(optional))
1 green chili (paste or slit)
4 to 6 cloves ((laung))
2 inch cinnamon piece ((dalchini, refer notes))
6 green cardamoms ((elaichi))
2 small black cardamoms ((badi elaichi))
½ teaspoon pepper corn (lightly crushed black pepper)
3 medium onions (thinly sliced or use 1 cup fried onions)
3 tablespoons ghee ((clarified butter or oil))
2 cups hot water (Use more if needed)
1 strand mace ((javithri , refer notes))
1/8 teaspoon ground nutmeg ((jaiphal powder, refer notes))
1 teaspoon kewra water ((or ¼ teaspoon cardamom powder))

Steps:

  • Wash the mutton well and drain the water. Put it in a a bowl for marination.
  • Next transfer all the spices - coriander powder, red chili powder, turmeric & garam masala. (or whole spices - cinnamon, cardamoms, black cardamoms, pepper and cloves)
  • Add ginger garlic paste, green chilli, salt and yogurt.
  • Mix all of these and cover it. Keep this for marination for at least 2 hours to overnight in the fridge.
  • The marinade works as a tenderizer. So longer the lamb meat is allowed to rest the more tender it turns.
  • Heat ghee or oil in a wide heavy bottom pan or pot.
  • Separate the layers of onions and slide them to the hot oil or ghee.
  • Fry them until deep golden stirring often. The onions must be uniformly browned without burning. This may take about 8 to 10 mins.
  • Cool these completely and pulse them coarsely in a blender. Do not over blend as they begin to release lot of oil. If your grinder is unable to grind, you may add 2 tbsps of water or yogurt to help grind. Set this aside.
  • To the same pan, add the lamb marinade and mix it. Begin to saute on a medium heat for about 10 mins.
  • Yogurt and lamb lets out lot of moisture. Cover and let the mutton cook in this for 30 mins.
  • After 30 minutes of cooking the mutton, add the crushed fried brown onions.
  • Pour 2 cups hot water and mix well. Cook covered until mutton turns slightly tender stirring occasionally. This may take about 1 hour or more.
  • Add mace and nutmeg at this stage (optional). Continue to cook until the mutton falls off the bone easily. Optional - Add kewra water at this stage. Mix and turn off.
  • Allow lamb korma to rest at least for a hour to absorb the flavors. Serve with naan, roti, paratha, rice, biryani or pulao.

Nutrition Facts : Calories 550 kcal, Carbohydrate 16 g, Protein 25 g, Fat 43 g, SaturatedFat 21 g, Cholesterol 128 mg, Sodium 461 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

LAMB KORMA



Lamb Korma image

A wonderfully tender lamb dish adapted from "A Taste of Asia" cookbook. A great curry that has become a favourite in our household. Korma's are not "saucy" curries. Prep time doesn't include 1 hour marinating.

Provided by Fairy Nuff

Categories     Curries

Time P1DT20m

Yield 4-6 serves, 4-6 serving(s)

Number Of Ingredients 13

1 kg boneless lamb, cut into 3cm cubes
1 medium onion, chopped
2 teaspoons fresh ginger, grated
3 garlic cloves, roughly chopped
1 tablespoon coriander seed
2 teaspoons ground cumin
1 teaspoon cardamom pod
1/2 teaspoon salt
1 teaspoon chili flakes, depending on taste (less (or more)
2 tablespoons ghee
1 medium onion, extra, sliced
2 tablespoons tomato paste
1/2 cup yoghurt

Steps:

  • Put the onion, ginger, garlic, coriander seeds, cumin, cardamom, salt and chili flakes into a food processor and process until a smooth paste forms (or use a mortar and pestle).
  • Add the spice mix to the lamb and stir well to coat. Set aside for 1 hour.
  • Heat ghee in a large pan or wok. Add the extra onions and cook, stirring over moderate heat until the onions soften.
  • Add the lamb and cook for 8 to 10 minutes, stirring constantly,until the lamb cubes are browned all over.
  • Add the tomato paste and 2 tablespoons of the yoghurt and stir until combined.
  • Simmer uncovered until the liquid is absorbed.
  • Add the remaining yoghurt, 2 tablespoons at a time, stirring between each addition until the liquid is absorbed.
  • Cover the pan and simmer over a low heat for 30 minutes, stirring occasionally.
  • Serve with rice, raitas and relishes.

Nutrition Facts : Calories 785.8, Fat 62, SaturatedFat 28.4, Cholesterol 200.4, Sodium 524.2, Carbohydrate 10.9, Fiber 2, Sugar 4.9, Protein 44.7

LAMB KORMA



Lamb Korma image

Originated in Persia, brought to India during Akbar period, and modified in Kashmir. The recipe varies from region to region and restaurant to restaurant. North Indian Korma is pale yellow in color from saffron and cooked without any tomatoes or turmeric. This recipe version will be the closest to the traditional Kashmiri Korma. Kashmir Pandits substitute onion and garlic with asafoetida. Serve with jasmine rice and mango chutney.

Provided by James Jefferson

Categories     World Cuisine Recipes     Asian     Indian

Time 1h25m

Yield 6

Number Of Ingredients 8

2 ¼ pounds cubed lamb meat
4 teaspoons olive oil, divided
1 brown onion, chopped
1 red potato, peeled and cubed
½ cup curry powder
½ cup water
⅓ cup coconut milk
⅓ cup drained canned chickpeas (garbanzo beans)

Steps:

  • Place lamb in a bowl and drizzle 2 teaspoons olive oil over lamb; stir until coated.
  • Heat remaining 2 teaspoons olive oil in a saucepan over low heat; cook and stir onion until softened, 10 to 15 minutes. Remove saucepan from heat and add potato to onion.
  • Heat a large skillet over medium heat; cook and stir lamb, working in small batches, until browned, about 5 minutes per batch. Transfer browned lamb to onion mixture.
  • Stir curry into lamb-onion mixture and cook over medium heat for 1 minute. Add water to lamb-onion mixture and bring to a boil. Reduce heat to low, cover saucepan, and simmer until lamb is cooked through and potatoes are tender, about 45 minutes.
  • Mix coconut milk and chickpeas into lamb-onion mixture and simmer until heated through, about 5 minutes.

Nutrition Facts : Calories 301.5 calories, Carbohydrate 17.4 g, Cholesterol 80.3 mg, Fat 13.8 g, Fiber 4.7 g, Protein 28.1 g, SaturatedFat 5.4 g, Sodium 102.2 mg, Sugar 2.2 g

LAMB KORMA



Lamb Korma image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 20

2 pounds lamb trimmed of fat (about 4 cups cut into 1-inch cubes)
6 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground black pepper
1/4 teaspoon ground turmeric
1/2 cup sour cream
3 cups thinly sliced onion
4 tablespoons vegetable oil
2 tablespoons unsalted butter
2-inch piece cinnamon stick
4 whole cloves
4 cardamom pods, crushed lightly to break pods
2 teaspoons minced garlic
2 teaspoons minced ginger
1/4 teaspoon fennel seeds, coarsely ground with a mortar and pestle
1/4 cup canned unsweetened coconut milk
1 1/2 teaspoons salt
3/4 cup water, or more as needed
1 teaspoon fresh lemon juice

Steps:

  • Marinate lamb in mixture of ground spices and sour cream for 30 minutes. In a Dutch oven or flameproof casserole over medium-high heat, fry onion in mixture of oil and butter until edges are nicely browned. Add cinnamon, cloves, cardamom, garlic and ginger and continue frying for 1 or 2 minutes until onion turns medium brown. Add marinated lamb to onion mixture and stir over medium to medium-high heat until sour cream disappears and lamb is no longer pink on the outside, about 2 minutes. Stir in crushed fennel seeds, coconut milk, salt, and 3/4 cup water; bring to a boil. Turn heat down and simmer, covered, for 30 minutes. Uncover and simmer for another 20 to 25 minutes to thicken sauce, adding more water if sauce is too thick. At this point the meat and sauce should have darkened somewhat. Stir in lemon juice and remove from heat. Taste and add salt if needed.

LAMB KHORMA



Lamb Khorma image

Categories     Milk/Cream     Food Processor     Ginger     Lamb     Onion     Sauté     Dinner     Cashew     Chill     Cardamom     Cumin     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 20

2 1/2 lb boneless lamb leg, cut into 1 1/2-inch cubes
Salt as needed
Ground white pepper as needed
1 1/2 cups plain yogurt
2 tbsp minced ginger root
1 tbsp minced garlic
2 tsp ground cardamom
12 oz cashew nuts
1/4 cup ghee (see tips, below) or canola oil
3 cups small-dice yellow onion
1 tsp ground cumin
1 tsp ground cardamom
1 tsp ground fennel
2 tbsp ground coriander
6 Thai bird chiles, chopped, or to taste
1/3 cup chopped cilantro stems
1 cup heavy cream
Salt to taste
1/2 cup chopped cilantro leaves
1 cup pan-roasted cashews (see, tips below)

Steps:

  • 1. Trim the lamb and cut it into large pieces. Season with salt and pepper and put in a bowl. Add the yogurt, 1 tbsp ginger, the garlic, and cardamom. Stir or toss until the ingredients are evenly distributed and the lamb is coated. Cover and refrigerate for at least 30 minutes and up to 3 hours.
  • 2. Put the cashews in a small bowl and add enough hot water to cover them. Let the cashews soak for 30 minutes and then drain. Grind the drained cashews to a coarse paste in a food processor. Set aside.
  • 3. Heat the ghee or oil in a casserole or Dutch oven over medium heat until it shimmers. Add the onion and sauté until transparent, 6 to 8 minutes. Add the cumin, cardamom, fennel, the remaining ginger, and the coriander. Cook, stirring often until aromatic, about 2 minutes. Add the chiles, cilantro stems, and cashew paste and stir well to be sure that nothing is sticking. Sauté, stirring frequently and adding water a tablespoon at a time if necessary, until the mixture is very aromatic, about 2 minutes.
  • 4. Add the lamb and the yogurt marinade, increase the heat, and stir until the pieces are evenly coated. Once the meat's juices begin to flow, reduce heat to low, cover, and simmer very slowly, stirring occasionally, until the meat is nearly tender, about 1 1/2 hours.
  • 5. Add the cream and continue to simmer until the curry is flavorful and thickened and the lamb is tender, 10 to 15 minutes. Season to taste with additional salt, pepper, or chopped bird chile. Serve garnished with the cilantro leaves and cashews.

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