LAMB KORMA

A stew prepared with yogurt, aromatic whole spices and spice powders, this lamb dish offers authentic Indian flavors. It is a much milder curry as compared to others. Korma is a name that originated in the Mughal era; in local usage, it means “to combine everything together smoothly.” Korma has been used in a number of both vegetarian and nonvegetarian recipes since then.
Lamb is generally cooked until tender and well done in Indian recipes; the softer it is, the more delicious it is in the curry. This popular dish from northern India has a simple method and delicious taste; you have to try this lamb korma recipe for your next meal.
SERVES 4
MASALA PASTE
6 whole cloves
1 (1” [2.5-cm]) piece cinnamon stick
6 black peppercorns

3 green cardamom pods
2 black cardamom pods
12 cashews
1 cup (180 g) crispy fried onions
CURRY
3 tbsp (45 g) ghee
3 tbsp (45 ml) vegetable oil
2 lb (907 g) lamb, bone-in
4 tsp (15 g) ginger-garlic paste
1 cup (245 g) plain yogurt
1 tbsp (8 g) all-purpose flour
2 tbsp (14 g) ground coriander
2 tsp (6 g) Kashmiri red chile powder
½ tsp ground turmeric
½ tsp ground cumin
Salt
12 strands saffron, soaked in 2 tbsp (30 ml) water
4 drops kewra water (see Note here )
1 recipe Lachha Paratha , for serving
Make the masala paste: In a medium-sized skillet, combine the cloves, cinnamon stick, peppercorns, green and black cardamom pods and cashews. Roast over medium heat, stirring constantly, until fragrant, 2 to 3 minutes.
Remove the pan from the heat and let the spices cool. Transfer the cooled spices to a blender along with the crispy fried onions. Add ¼ cup (60 ml) of water and blend to a smooth paste. Set the paste aside.
Make the curry: In a pressure cooker,heat the ghee and oil over high heat. Once they are hot, add the lamb pieces and fry, stirring frequently, for 5 to 6 minutes. Add the spice paste that you made earlier along with the ginger-garlic paste, lower the heat to medium and cook for 3 to 4 minutes. In a small bowl, whisk together the yogurt and flour. Adding a little flour to the yogurt will make sure it doesn’t curdle while cooking. Now, add the yogurt mixture, coriander, Kashmiri red chile powder, turmeric, cumin and salt to taste, and fry for 3 to 4 minutes.
Add 2 cups (480 ml) of water, close the lid of the cooker, and pressure cook over high heat until the first whistle sounds. Lower the heat to low and cook for 20 to 25 minutes, or until the lamb is tender. Remove the cooker from the heat and let the pressure release naturally. Once the pressure is released, open the lid of the cooker and add the saffron and its water and the kewra water, and mix well. Add more water if you like the curry thinner and bring it to a boil. Serve with Lachha Paratha.
NOTE
Alternatively, to make this recipe in an Instant Pot, use the sauté setting to make the curry before closing the lid. Then, reducing the water measurement to 1½ cups (360 ml), pressure cook on high pressure for 20 minutes, followed by natural pressure release.

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