Aangara Lamb Korma Recipe

Prepare Marinade

In a large bowl whisk together the yogurt, ginger-garlic paste, red chili powder, turmeric, 1 teaspoon salt (from the listed 1.5 tsp), and lemon juice until smooth.

Add the lamb pieces to the marinade, toss to coat thoroughly, cover and refrigerate for at least 2 hours and preferably overnight. This tenderizes the meat and infuses flavor.

Soak sliced onions in cold water for 10 minutes (optional) to reduce sharpness, then drain well. Pat dry.

Brown the Onions

Heat 2 tablespoons of ghee in a wide heavy-bottomed pot or Dutch oven over medium heat. Add the thinly sliced onions and cook, stirring frequently, until deep golden brown and caramelized (15–20 minutes). Remove half of the browned onions and set aside for garnish. Leave the remaining onions in the pot.

Bloom Whole Spices

Add the remaining 2 tablespoons ghee to the pot with the onions over medium-low heat. Add crushed cardamom, cloves, peppercorns, bay leaves and cinnamon stick. Stir for 45–60 seconds until aromatic—don’t let the spices burn.

Increase heat to medium-high. Add the marinated lamb pieces (allow excess marinade to drip off) into the pot. Sear the lamb in batches if necessary so pieces brown rather than steam, about 3–4 minutes per side. Brown all sides; this adds depth to the korma.

If you like heat, add the slit green chilies now and stir for 30 seconds.

Soak and Grind Nuts

While lamb marinates or browns, soak the cashews and blanched almonds in 1/2 cup warm water for 15–20 minutes to soften. Transfer to a blender with the soaking liquid and blend to a smooth, thick paste (add a tablespoon more water if needed).

Lower heat to medium. Sprinkle in the coriander powder, cumin powder, kashmiri red chili (if using), and 1/2 teaspoon salt. Stir for 30 seconds to toast the ground spices lightly without burning.

Add the nut paste to the pot, stirring to combine with the onions, spices and lamb. The mixture will thicken; cook for 2–3 minutes to remove raw nut flavour.

Pour in 1/2 cup whole milk or coconut milk and 1/2 cup water (or enough to just cover the lamb), stir to combine. Bring to a gentle simmer.

Reduce heat to low, cover the pot partially, and simmer gently for 50–60 minutes (for bone-in lamb) until the meat is tender and pulls from the bone. Stir occasionally and check liquid levels; add up to 1/2 cup extra water if the korma becomes too thick.

Finish the Sauce

When the lamb is tender, stir in the heavy cream (or extra whisked yogurt) and garam masala. Simmer uncovered for 4–6 minutes on low heat to meld flavors and slightly thicken the sauce. Taste and adjust salt.

Saffron & Kasuri Methi

Soak saffron strands in 2 tablespoons warm milk for 5 minutes, then pour the saffron milk into the korma and sprinkle crushed kasuri methi over the top. Stir gently.

Turn off heat and let the korma rest for 5 minutes. Transfer to a serving dish and garnish with reserved fried onions and chopped cilantro.

Serve hot with steamed basmati rice, naan or paratha.