Lamb Korma Recipe

1. Marinate the lamb

Pat lamb pieces dry. In a large bowl combine yogurt, minced garlic, minced ginger, slit green chilies, turmeric and 2 tsp kosher salt. Add lamb, mix thoroughly so each piece is coated. Cover and refrigerate at least 2 hours or overnight for best tenderness and flavor.

2. Toast and grind whole spices

In a dry skillet over medium heat toast coriander seeds, cumin seeds, green cardamom pods (crush them open), black peppercorns, cinnamon stick and cloves for 2–3 minutes until aromatic. Remove and let cool.

3. Prepare shallot–cashew paste

In the same skillet add 1 tbsp ghee and lightly sauté the chopped shallots until softened but not browned (about 6–8 minutes). Remove and cool slightly. In a blender combine the toasted whole spices, sautéed shallots, cashews and tomato (or tomato paste) along with ground coriander, ground cumin and Kashmiri chili powder. Add 2–3 tbsp water and grind to a smooth paste. The paste should be fine and silky—add a little more water if needed.

4. Brown lamb lightly

Heat remaining 3 tbsp ghee in a heavy-bottomed Dutch oven over medium-high heat. Add bay leaves and black cardamom (if using). Working in batches so you don't overcrowd, add marinated lamb (shake off excess marinade) and sear pieces 1–2 minutes per side until lightly browned. Remove lamb to a plate.

5. Cook spice paste

Reduce heat to medium. Add the shallot–cashew–spice paste to the pot and cook, stirring frequently, for 6–8 minutes until the raw smell disappears and oil starts to separate along the edges. Scrape up any browned bits from searing lamb and incorporate into the paste for flavor.

6. Combine and braise

Return lamb and any accumulated juices to the pot. Stir to coat the meat with the paste. Pour in 400 ml water or stock to just about cover the lamb (adjust for desired final sauce thickness). Bring to a gentle simmer, then lower heat to maintain a bare simmer. Cover partially and cook for 1.5–2 hours, stirring every 20–30 minutes, until lamb is fork-tender and sauce has reduced to a glossy, thicker consistency. If using a slow cooker, transfer to it and cook on low 4–5 hours.

7. Check seasoning and finish

When lamb is tender, taste and add additional salt if needed (about 1/2 tsp more). Stir in crushed kasuri methi and saffron milk. Cook uncovered 5–8 minutes to meld flavors and reduce sauce to the desired coat. Add lemon juice and gently stir.

8. Optional dhungar (smoke infusion)

For deep smokiness, heat the charcoal piece over an open flame until red hot. Place a small metal bowl or foil in the center of the lamb pot. Put the hot charcoal in the bowl, drizzle a few drops of ghee on it so it smokes, immediately cover the pot tightly for 5–10 minutes. Remove charcoal and bowl, stir gently to distribute smoky aroma.

9. Garnish and rest

Sprinkle chopped cilantro. Let the korma rest for 10 minutes off heat before serving so flavors settle.

10. Serve the lamb korma hot with fermented roti or naan and a simple sliced onion salad. Spoon plenty of glossy sauce over the bread when eating.