Dec 7, 2012

Lamb Korma

Lamb Korma (Mutton Korma)

A delicious lamb korma,  goes well with  Indian breads (rotis / parathas  ..) / pulao / ghee rice / appam / idiyappam (string hoppers) / brown bread / whole wheat bread /

Serves: 4


For the lamb (mutton):

500 g mutton (lamb), cut into medium size pieces

½ teaspoon salt

½ teaspoon turmeric powder

½ teaspoon red chilli powder

1 teaspoon vinegar

2 tablespoon thick ginger – garlic paste

Wash and clean mutton pieces well. Drain out water completely. In a bowl, marinate mutton pieces with salt, turmeric powder, red chilli powder,  vinegar and ginger – garlic paste. Cover and keep aside for half an hour.

Other ingredients

For the coconut paste:

8 cashew nuts

2 tablespoon water

5 tablespoon grated coconut


Soak cashew nuts in 2 tablespoon water for one hour and make a smooth paste with grated coconut along with the cashew nut soaked water. Keep aside.

1 tablespoon oil

2 cardamom

3 cloves

2 cinnamon sticks

1 bay leaf

1 onion (1 big size or 2 small size), finely sliced

1 ½ teaspoon red chilli powder
1 ½ teaspoon coriander powder
¼  teaspoon turmeric powder

10 nos curry leaves

1 big size (or 2 small size tomatoes), tomato, sliced

Marinated mutton pieces

¾  teaspoon salt (or to taste)

½ cup / 100 ml / 4 oz water

1 tablespoon chopped coriander leaves


Dilute red chilli powder, turmeric powder and coriander in 2 tablespoon water and keep aside (spice mix).

Heat oil in a pan / kadai. Add whole spices (cardamom, cinnamon, cloves and bay leaf) and fry on a low heat until fragrant.

Add sliced onion and fry on a medium to low heat until golden color.

Add diluted spice mix and stir well on a low heat for 2 – 3 minutes until the raw smell goes and  water dries up / well combined with onions.

Add curry leaves and stir well.

Add sliced tomatoes and fry for  - 4 minutes.

Add marinated lamb pieces, salt to taste and ½ cup / 100 ml water( or maximum 125 ml water) (just to cover lamb pieces). Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 35 - 40 minutes / until 3/4done (it will take 45 minutes to 1 hour to fully cook lamb pieces in India).

At this stage, add coconut – cashew nut paste mix well. Do not add extra water. Cover again and cook on a low to medium heat (do not cook on high heat) for another 10 minutes until done / lamb pieces well cooked /  fragrant.  Sprinkle chopped coriander leaves. Serve with pulao / ghee rice / appam … Please remove whole spices (cinnamon, clove, cardamom and bay leaf) when serving to kids and senior citizen.

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