How To Make Lamb Korma Recipe

 Lamb Korma Recipe:

 Korma is a Mughlai çuisine and  traditional dish that still graces the table on festive occasions, to make Basic Korma Curry , mutton, Lamb meat is cooked in ghee purified butter with  aromatic  spices, yoghurt, and add crushed fried crispy onion. This nutritious dish takes an hour to prepare. Let's learn how to make this delicious and  nutritious dish recipe in different ways, and  variations.

Lamb Korma 

What is korma or Lamb Korma:

Lamb Korma Curry is a rich and indulgent Pakistani Indian dish that showcases the perfect blend of flavours and textures. Tender lamb meat pieces are cooked in a creamy, aromatic gravy  infused with warming spices. The delicate balance of yoghurt, fried onion, also added nuts and spices creates a velvety smooth gravy that coats the meat. Sprinkle of fresh coriander leaves  and Julien cutting ginger before serving. 

About Korma :

Origin Of Korma:Mughlai dish

Çuisine :Indian subcontinent. 

Course : Main course 

Health Benefits:

• High-quality protein from lamb supports muscle growth and maintenance.
• Spices (cumin, coriander, turmeric) have anti-inflammatory properties.
• Yoghurt provides probiotics for gut health.
• Ghee (clarified butter) is rich in fat-soluble vitamins (A, D, E, K).

What To Serve With Lamb Korma?

• Serve korma with fluffy naan bread, and Taftan complete this comforting and satisfying meal. You can also serve sliced onions, sliced cucumbers,  lemon wedges.
• Best complement with korma in desserts are kheer (rice pudding ) or Gajar ka halwa/ Loki ka halwa.
• Green Tea.

How to Make Lamb Korma :

• Servings 3-4 people
• Preparation time 10 minutes
• Cooking time 45-60 minutes 

Ingredients:

• 500 grams Lamb meat cut into1 ½ inch piece 
• 3 medium onion
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 cup yoghourt
• 1/2 cup Daisi Ghee, purified butter / vegetables oil
• 1 teaspoon cayenne pepper powder
• 1 teaspoon Kashmiri mirch powder
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• ½ teaspoon black pepper powder
• ½ teaspoon Cardamom powder
• 2 black cardamom ground
• ½ teaspoon cinnamon powder
• 1 teaspoon roasted cumin powder
• 1-2 ground star anise
• 1 buy leave
• Whole garam masala
• 10-15 black pepper
• 4-5 green cardamom
• 4-5 cloves
• ½ teaspoon cumin
• ½ teaspoon Ajeenomoto
• Salt to test
• ¼ teaspoon garam masala powder
• 1/4 teaspoon nutmeg powder 
• 1/4 teaspoon mace powder 
• ¼ teaspoon kewra essence

Preparation :

Wash the meat with tap water and place in a strainer to remove excess water.
Thin slice the onion.
Chop cilantro, fresh coriander leaves 
Cut ginger in julienne about 1 teaspoon
Cooking:

How To Cook Korma :

Put the pan on the stove and add ghee to it and add onion and fry until golden. Now take out the onion on absorbent paper so that the oil is absorbed in the absorbent paper, when the onion becomes crispy, crush it to make the grain .

Now add whole garam masala, salt and then put the meat in the remaining ghee and fry it. When the meat becomes light golden brown in colour, add garlic and ginger paste and cook it. Now add  the spice  cayenne pepper powder, Kashmiri mirch powder,  coriander powder, turmeric powder, black pepper powder, black cardamom ground , cinnamon powder,   roasted cumin powder 1-2 star ani , ground, Bay leaf, and fry it. Now add water to the meat and cover the lid, and cook it for 40 to 50 minutes on medium high flame. The meat should be cooked well, now add crushed onion and yoghurt, cook for 3-4 more minutes again off the stove then add Cardamom powder,nutmeg powder,  mace powder, cover it for 5 minutes. Sprinkle garam masala, kewra essence  ,chopped cilantro leaves, Julien cutting ginger before serving.

Another way to Make Korma Curry :

Mix the spice, cayenne pepper powder, Kashmiri mirch powder,  coriander powder, turmeric powder, black pepper powder, black cardamom ground , cinnamon powder,   roasted cumin powder 1-2 star ani  powder  in yogurt, add the meat in it, and leave it for 2-3 hours, in refrigerator.

Heat ghee/oil in a pan and add whole garam masala  marinated meat cook for 10 minutes approximately,  now add 2-3 glass of water cover the lid and cook on medium flame until meat is tender, add crushed fried crispy onion, yogurt and nutmeg, mace, green cardamom powder and kewra essence,  garnish with cilantro and Julien cutting ginger. Serve hot with naan. 

variations of korma recipe :

Shahi Korma Curry 

You can make different  variations according to above recipes:

Shahi Korma :

For making Shahi Korma  you can add almonds, soak almonds in water for 10 to 15 minutes, to easily peeled the almonds then add whole and paste of almonds  it in curry after adding fried onions.

Mughlai korma:

For making Mughlai korma you can add cashew paste and cream after the add fried onions.  

You can also use decated coconut after adding fried onions. 

PRO-TIPS :

• Using Lamb Shoulder and chops meat is best for making korma.
• To make the crispy brown onion, first cook the onion in the oil on high heat, when the onion starts turning the colour, reduce the flame and cook onion into medium low heat ,cook until golden, place on absorbent paper left for cooling down. Crispy brown onion is ready.
• Add salt carefully, make sure there is not too much salt in the korma.
• If you are cooking the meat in a pressure cooker, do not add the spices until the meat is tender. Cooking meat in a pressure cooker with spices changes the taste of curry.
• Simmer gently to prevent to burn the korma Curry at the bottom of the pot.

Nutritional Information about Lamb Korma:

Per serving (assuming 6-8 servings):

• Calories: 540
• Protein: 35g
• Fat: 38g
• Saturated Fat: 14g
• Cholesterol: 80mg
• Sodium: 450mg
• Carbohydrates: 20g
• Fibre: 2g
• Sugar: 5g
• Macronutrient Breakdown:
• Carbohydrates: 14%
• Protein: 26%
• Fat: 60%

Vitamins and Minerals:

• Vitamin A: 10% of the Daily Value (DV)
• Vitamin C: 20% of the DV
• Calcium: 4% of the DV
• Iron: 25% of the DV
• Potassium: 20% of the DV

Conclusion :

Korma origins in Mughal cuisine, Lamb Korma Curry embodies the essence of Pakistani & Indian hospitality, making it a beloved favourite in restaurants and homes around the world.Korma Curry a nutritious dish make with Lamb meat cooked with ghee fried onions and spices, serve with .

FAQ:

Q: How many different types of korma? 

Korma is gravy base curry,  there are different types of korma,such as:

Lamb Korma 

Chicken korma 

Mutton korma 

Beef korma. 

Q what spices are use for enhance the aroma in korma?

Green cardamom, cloves nutmeg, mace, kewra essence, Staranis use to enhance the korma Curry. 

Q: What  is difference between Shahi korma and korma? 

Nuts used in the recipe for making  creamy texture of gravy in Shahi korma.