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Ingredients
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Marinade
Korma Base & Spices
Nut & Cream Elements
Finish & Garnish
Method
Marinade
- 1
Prepare and marinate lamb
In a large bowl combine yogurt, ginger paste, garlic paste, ground coriander, ground cumin, turmeric, lemon juice and 1.5 tsp salt. Add the lamb cubes and mix to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor and tenderness.
Nut Paste
- 2
Soak and grind almonds
Place blanched almonds in 1/2 cup warm water and let soak 15–20 minutes until softened. Transfer almonds and soaking liquid to a blender and puree to a smooth paste. If needed add up to 2–3 tbs additional warm water to achieve a thick, smooth cream. Set aside.
Korma Base & Cooking Lamb
- 3
Cook whole spices and onions
Heat ghee or oil in a heavy-bottomed dutch oven or wide pan over medium heat. Add cardamom pods, bay leaves, peppercorns and cinnamon stick. Fry 30–45 seconds until fragrant. Add the sliced onion and a pinch of salt. Cook, stirring frequently, until onions are deep golden brown and caramelized, about 15–20 minutes. Lower heat if onions brown too quickly.
- 4
Add fresh aromatics and ground spices
Add the minced garlic and julienned ginger to the caramelized onions and cook 1–2 minutes until aromatic. Stir in ground coriander, ground cumin, ground fennel (if using), Kashmiri chili powder and tomato paste. Cook 2–3 minutes, stirring, until the tomato paste darkens slightly and the spices bloom.
- 5
- 6
Simmer with nut paste
Reduce heat to medium-low. Add the almond paste and stir to incorporate. Pour in 1/2 cup whole milk and half of the heavy cream (reserve the rest for finishing). Stir to combine. Bring gently to a simmer, then cover and cook on low for 45–55 minutes, or until lamb is tender when pierced with a fork. Stir occasionally and add a few tablespoons of water if the sauce thickens too much.
Finish & Garnish
- 7
Finish the sauce
When lamb is tender, remove lid and stir in the remaining cream. Taste and adjust seasoning with salt and up to 1/2 tsp sugar if the sauce needs balancing. If using saffron, bloom threads in 2 tsp warm water for 5 minutes and stir into the korma now. Simmer uncovered 5–7 minutes to meld flavors and thicken to a silky consistency.
- 8
