30-60 min6 servingsamchur powder

Lamb Korma

By Chandra Ram

6 servings

30-60 min

Easy

Recipe Details

Course: Main Dishes

Difficulty: Easy

Prep Time: 10 min

Cook Time: 25 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: Indian

Diet: Gluten Free

Yield: 6 servings

Ingredients

1 cup plain yogurt
1/2 cup garlic
2 tbsp Ginger
2 tbsp amchur powder
1 tbsp ground cumin
1/2 tsp ground cloves
1 tbsp freshly ground black pepper
1 tbsp kosher salt
2 tsp kashmiri chili powder
1 1/2 lbs lamb stewing meat
3 tbsp vegetable oil
8 green cardamom pods
3 cinnamon
1 cup low-sodium beef broth
1/2 cup chopped cilantro
1/2 cup store-bought crispy fried onions

Probably the single most popular dining destination in New Delhi is Karim’s, in the old part of the city. The restaurant is over a hundred years old — it’s been run by the same family for four generations — and has served its famous mutton korma since the beginning. If you can’t make it to Karim’s, here’s a version of the korma for you to make at home. I usually make it with lamb, but you can swap in goat or mutton. Make sure to do as they do at the restaurant, and eat it with a giant pile of fresh naan.

INSTRUCTIONS

Whisk together the yogurt garlic, ginger, amchur, cumin, cloves, pepper, salt, and chili powder in a large bowl.
Add the meat to the yogurt mixture and stir until the meat is evenly coated. Cover and refrigerate for at least 1 hour or up to 8 hours.
Using the Sauté function on High, heat the oil for about 1 minute, until shimmering. Add the cardamom pods and cinnamon sticks; cook for 1 minute, until fragrant. Add the lamb and yogurt marinade, then stir in the broth. Secure the lid and cook on high pressure for 23 minutes.
Once the cooking is complete, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure. Stir in the cilantro, taste and add more salt if needed. Garnish with crispy fried onions and serve.