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Creamy Halal Lamb Korma



  • Serves 4
  • Cooks in 21.5 mins (20m prep + 1.5m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Halal Lamb Korma

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Heat ghee in a large pan over medium heat. Add the cinnamon stick, green cardamom pods, cloves, and cumin seeds. Sauté for a minute until fragrant.
  2. 2.Add the chopped onion and cook until golden brown.
  3. 3.Add the minced garlic, grated ginger, and slit green chilies. Sauté for another minute.
  4. 4.In a small bowl, whisk together the yogurt, cream, coriander powder, turmeric powder, chili powder, garam masala, and salt.
  5. 5.Add the yogurt mixture to the pan and cook for 2-3 minutes, stirring continuously.
  6. 6.Add the lamb cubes to the pan and mix well to coat them with the sauce.
  7. 7.Cover the pan and let the lamb cook on low heat for 1-1.5 hours, or until tender. Stir occasionally to prevent sticking.
  8. 8.Once the lamb is cooked, remove the lid and simmer for another 5 minutes to thicken the sauce.
  9. 9.Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

lightbulb_outline Tips

  • chevron_rightFor a spicier kick, add more green chilies or chili powder.
  • chevron_rightYou can marinate the lamb in the yogurt mixture for a few hours or overnight for even more flavor.
  • chevron_rightIf you prefer a smoother sauce, you can blend the cooked onion mixture before adding the yogurt.
  • chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.