Introduction
Lamb korma curry is a rich and aromatic dish that’s a staple in Indian cuisine. This recipe captures the essence of traditional korma with tender lamb pieces simmered in a creamy sauce infused with spices. Perfect for special occasions or a hearty family dinner, this dish pairs beautifully with rice or naan.
Detailed Ingredients with measures
Lamb: 1 kg, cut into chunks
Onion: 2 large, finely chopped
Garlic: 4 cloves, minced
Ginger: 1-inch piece, grated
Yogurt: 1 cup, plain
Tomato: 1 large, pureed
Coconut milk: 1 cup
Vegetable oil: 3 tablespoons
Korma spice mix: 2 tablespoons
Cilantro: a handful, chopped for garnish
Salt: to taste
Prep Time
Preparation of this delicious lamb korma curry takes approximately 15 to 20 minutes. This includes chopping, marinating, and getting all the ingredients ready for cooking.
Cook Time, Total Time, Yield
The cook time for lamb korma is around 1.5 to 2 hours, allowing the flavors to meld and the lamb to become tender. The total time from start to finish is approximately 2 to 2.5 hours. This recipe yields about 4 to 6 servings, making it ideal for sharing with family and friends.
Detailed Directions and Instructions
Prepare the Marinade
In a large bowl, combine yogurt, grated ginger, minced garlic, garam masala, and salt. Mix well until fully combined.
Marinate the Lamb
Add the lamb pieces to the marinade. Ensure each piece is thoroughly coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours or overnight for better flavor.
Cook the Onions
In a large heavy-bottomed pot, heat oil over medium heat. Add sliced onions and cook until golden brown, about 10-15 minutes, stirring occasionally to prevent burning.
Add Spices
Once the onions are golden, add diced tomatoes, ground coriander, turmeric, and chili powder. Stir well to combine and cook for a few more minutes until the tomatoes break down.
Add the Marinated Lamb
Introduce the marinated lamb to the pot, stirring to combine with the onion and spice mixture. Cook for about 5 minutes until the lamb is browned on all sides.
Add Coconut Milk
Pour in the coconut milk and stir well. Bring the mixture to a simmer.
Simmer the Curry
Reduce heat to low, cover the pot, and let the curry simmer for 1.5 to 2 hours until the lamb is tender. Stir occasionally and add water if the curry becomes too thick.
Finish the Curry
Once the lamb is tender, add garam masala and the remaining salt to taste. Stir well and cook for an additional 5 minutes.
Garnish and Serve
Garnish the curry with fresh cilantro before serving. Serve hot with rice or naan.
Notes
Marination Time
For best results, marinate the lamb overnight to enhance the flavor and tenderness of the meat.
Lamb Cuts
Using lamb shoulder or a similar cut is recommended for a tender texture in curries.
Adjusting Spice Levels
Feel free to adjust the amount of chili powder based on your spice tolerance.
Storage Tips
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Reheat thoroughly before serving.
Cook techniques
Marinating
Marinating the lamb in yogurt and spices helps tenderize the meat and infuse it with flavors that enhance the overall dish.
Searing
Searing the lamb before cooking allows you to develop a rich, caramelized layer on the meat, which adds depth to the flavor of the korma.
Slow Cooking
Slow cooking the lamb allows the meat to become tender and absorb the aromatic spices, resulting in a more flavorful curry.
Blending Spices
Blending spices together ensures that they are evenly distributed throughout the dish and contributes to a balanced taste profile.
Layering Flavors
Adding ingredients in stages allows you to build flavors, ensuring that every component of the curry complements each other.
FAQ
Can I use a different type of meat?
Yes, you can substitute lamb with chicken or beef, but cooking times may vary depending on the meat used.
Is korma spicy?
Korma is generally not very spicy, but you can adjust the heat level by adding more or less chili according to your preference.
Can I make it ahead of time?
Yes, korma can be made ahead of time. In fact, it often tastes better the next day as the flavors continue to develop.
What can I serve with lamb korma?
Lamb korma pairs well with steamed rice, naan, or roti to soak up the rich sauce.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
Conclusion
The Lamb Korma Curry is a deliciously rich and aromatic dish that showcases the exquisite flavors of Indian cuisine. Its combination of tender lamb, creamy sauce, and fragrant spices makes it a perfect centerpiece for any meal. Serve it with rice or naan, and you’ll have a comforting and satisfying feast that’s sure to impress your family and friends.
More recipes suggestions and combination
Chicken Tikka Masala
A classic Indian dish featuring marinated chicken cooked in a spiced tomato-based sauce, ideal for pairing with naan or rice.
Vegetable Biryani
A fragrant rice dish cooked with assorted vegetables and aromatic spices, making it a perfect complement to korma.
Keema Matar
Minced lamb cooked with peas and spices, offering a heartier option that goes well with roti or puri.
Paneer Butter Masala
Creamy and rich curry made with paneer cheese, perfect for vegetarians and pairs beautifully with rice.
Naan Bread
Soft, pillowy bread that serves as the perfect vehicle for scooping up the lamb korma and other curries.
Raita
A refreshing yogurt-based side dish with cucumber and spices, it balances the richness of the korma beautifully.
Lentil Dal
A wholesome and nutritious lentil dish that adds an extra layer of flavor and protein to your meal spread.