Indian 75 min

Lamb Korma

Name: Lamb Korma
Total time: 75 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2.5 lbs boneless lamb shoulder, cut into 2-inch cubes; 1 cup plain yogurt; 4 tablespoons ghee; 2 large yellow onions, thinly sliced; 6 cloves garlic; 2-inch piece fresh ginger; 1/3 cup raw cashews, soaked 30 min; 2 tablespoons poppy seeds, soaked 30 min; 1 teaspoon white poppy seeds; 1 teaspoon garam masala; 1 teaspoon coriander powder; 1/2 teaspoon cardamom powder; 1/4 teaspoon white pepper; 1/2 cup heavy cream; Salt to taste; Saffron strands soaked in 2 tablespoons warm milk; Rose water for finishing

high-proteincomfort-foodgluten-free

Ingredientsfor 2

560

Cal

40g

Protein

12g

Carbs

38g

Fat

12.5 lbs boneless lamb shoulder, cut into 2-inch cubes
21 cup plain yogurt
34 tablespoons ghee
42 large yellow onions, thinly sliced
56 cloves garlic
62-inch piece fresh ginger
71/3 cup raw cashews, soaked 30 min
82 tablespoons poppy seeds, soaked 30 min
91 teaspoon white poppy seeds
101 teaspoon garam masala
111 teaspoon coriander powder
121/2 teaspoon cardamom powder
131/4 teaspoon white pepper
141/2 cup heavy cream
15Salt to taste
16Saffron strands soaked in 2 tablespoons warm milk
17Rose water for finishing

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Instructions

1
Blend garlic, ginger, soaked cashews, and poppy seeds with a little water into a smooth paste. Set aside. Heat ghee in a heavy Dutch oven over medium-high heat. Fry onions for 18–20 minutes until deep golden brown. Remove half the onions for garnish.
2
Add the cashew-poppy paste to the remaining onions and cook for 5 minutes, stirring continuously, until the paste dries out and turns lightly golden. Add coriander, cardamom, white pepper, and garam masala. Stir 2 minutes.
3
Reduce heat to low. Add yogurt one tablespoon at a time, stirring vigorously between additions to prevent splitting. Once all yogurt is incorporated, add lamb and stir well to coat.
4
Add 1 cup warm water. Bring to a simmer, cover tightly, and cook on the lowest possible heat for 60–65 minutes, stirring every 15 minutes, until lamb is very tender and the sauce is rich and thick.
5
Stir in heavy cream and saffron milk. Simmer uncovered for 8 minutes. Add a splash of rose water (about 1 teaspoon) just before serving — this is the signature Mughal touch. Season with salt and garnish with reserved fried onions.