Lamb Korma

Lamb Korma

Ingredients

1 Kg Lamb or mutton

4 red onions, sliced finely

1 tbsp Ginger garlic paste

¼ tsp turmeric powder

1 tsp red chilli powder

1 cup thick yogurt

¼ cup Ghee or oil

2 tbsp cream

a pinch of saffron

1 tbsp coriander seeds

10 black peppercorns

4 cloves

4 green cardamoms

1 mace

¼ tsp nutmeg powder

Salt to taste

2 – 2 ½ cups warm water

chopped coriander for garnishing

Directions

Add a pinch of saffron in 2 tbsp of water and leave it to infuse. Grind all the whole spices in a spice grinder and keep aside. In a pan add the sliced onions and fry them in ¼ cup of oil or ghee until it is completely brown and crisp. Tilt the pan to drain out the oil to one side and then take out the fried onions in a bowl. When the onions have cooled down, crush it with your fingers.

In the same oil, add ginger garlic paste and saute for few minutes in medium heat. Add the mutton pieces and fry for 2 to 3 minutes on high heat until all the moisture has dried up. Add half the fried onions and whisked yogurt and mix well. Put the lid on and let it cook on medium to high heat for 10 minutes. Remove the lid and stir fry the mutton till you see oil separating on the sides. Lower the heat and red chilli, nutmeg and turmeric powder. Add the ground spice powder and stir for a few seconds. Add ¼ cup of water and stir fry the masala with the mutton on medium heat for few minutes. Add 2 cups of warm water and salt to taste. Once the gravy comes to a boil, cover with a lid and reduce heat. Cook for 30 minutes. Check at intervals if water is needed and cook till the meat is tender. Add the remaining crushed browned onions and saffron water. Stir and check seasoning. Add cream and simmer for a few minutes till gravy has thickened. Turn off the heat and garnish with chopped coriander. Serve with parathas, naan or basmati rice.