Search

Lamb & Almond Korma

Difficulty

Medium

Ingredients
Serves: 4
  • Lamb Shoulder Cuts 1 Kg
  • Chopped onion 1 cup
  • Ginger garlic paste 3 tbsp
  • Plain yoghurt 2 cup
  • Blanched almonds, skin removed 1 cup
  • Cinnamon 1 stick
  • Black cardamom 2 no.
  • Green cardamom 3 no.
  • Cumin powder 1 tsp
  • Coriander powder 1 tsp
  • Turmeric powder 1 tsp
  • Red chilli powder 2 tsp
  • Salt to taste
  • Ghee 4 tbsp
  • Water 3 cups
Preparation
  1. Heat ghee in a heavy bottomed pan, fry the onions in the ghee till they are golden. Remove onions from the oil.
  2. Add the lamb pieces to the ghee and fry it till they are golden in colour; add the ginger garlic paste and stir fry for 2-3 minutes.
  3. Make a smooth paste of yoghurt and ½ cup of blanched almonds. Add this paste to the lamb and keep on stirring it till oil separates out. Add the fried onions to the lamb.
  4. Reduce the heat, and add water. Cover the pan and let the lamb simmer for an hour or till tender.
  5. Cut the remaining blanched almonds into small pieces and add it to the korma.
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.