Lamb Khorma (boneless) Recipe

In a large bowl combine the yogurt, ginger-garlic paste, ground coriander, ground cumin, turmeric, salt and chopped green chili (if using). Mix until smooth.

Add the lamb cubes to the yogurt mixture, toss thoroughly so every piece is coated. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor and tenderness.

Heat a small nonstick skillet over medium heat and dry-toast the blanched almonds (about 2–3 minutes) until fragrant and lightly golden. Remove and cool.

In the same skillet add the roughly chopped onions and sauté over medium heat with a teaspoon of oil until soft and translucent, 7–10 minutes. Let cool slightly.

Place the sautéed onions, garlic cloves, chopped ginger, toasted almonds, evaporated milk and 1/4 cup water into a blender. Blend to a smooth, thick paste, adding the remaining 1 tbs water if needed to reach a silky consistency. Set aside.

Heat the vegetable oil or ghee in a heavy-bottomed pot or deep skillet over medium heat.

Add the whole spices: cardamom pods, cloves, bay leaves and peppercorns. Sauté for 30–45 seconds until fragrant.

Add 2 tablespoons of the marinated lamb (just a few pieces) and brown to test seasoning and oil temperature for about 2 minutes; discard these pieces after testing. Then add the remaining marinated lamb in a single layer and increase heat to medium-high. Sear the lamb until it is browned on all sides, about 6–8 minutes, stirring occasionally so pieces brown but do not crowd the pan.

Reduce heat to medium. Sprinkle in the ground coriander, ground cumin and red chili powder and stir for 30–60 seconds to bloom the spices.

Stir in the tomato paste and cook 1 minute to remove raw taste.

Pour in the prepared onion-almond paste, stir to combine thoroughly with the lamb and spices. The mixture will be thick.

Add 1 cup water or lamb stock, stir to loosen the sauce, scraping any browned bits from the bottom. Bring to a gentle simmer.

Reduce heat to low, cover the pot and simmer gently for 45–60 minutes, stirring every 10–15 minutes, until lamb is tender and sauce has thickened. If sauce becomes too dry before lamb is tender, add up to 1/2 cup more water in increments.

When lamb is fork-tender, stir in the fresh cream (if using) and simmer uncovered 5–7 minutes to meld flavors and thicken to a rich consistency.

Taste and adjust salt and spice. If using, stir in rose water or kewra and the saffron-milk for aroma and color in the final 1–2 minutes.

Garnish with chopped cilantro before serving.