Punjabi lamb korma with onion coriander salad

Punjabi lamb korma with onion coriander salad

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About this recipe: Lamb is simmered in a spiced yogurt-almond sauce and served alongside a fresh coriander and red onion salad in this mild Indian lamb korma recipe. Serve with hot roti.


Serves: 6 

  • Lamb korma
  • 120ml plain yogurt
  • 70g almonds
  • 4 tablespoons ghee (clarified butter)
  • 3 sweet onions, thinly sliced
  • 450g boneless lamb shoulder, sliced into chunks
  • 1/2 teaspoon cayenne pepper
  • 1 pinch salt to taste
  • 240ml water
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground mace
  • Onion coriander salad
  • 2 red onions, thinly sliced
  • 2 tablespoons freshly chopped coriander
  • 1 tablespoon lemon juice, or more to taste
  • salt to taste

Prep:30min  ›  Cook:2hr30min  ›  Ready in:3hr 

  1. Blend yogurt and almonds together in a food processor or blender until a smooth, creamy paste forms.
  2. Heat a large, wide-bottomed pan over medium heat; add ghee and allow to melt. Cook and stir yellow onions in the hot ghee until evenly browned, 10 to 15 minutes. Add lamb; cook, stirring occasionally, until slightly browned, about 6 minutes. Mix cayenne pepper and salt into lamb mixture; cook for 2 minutes.
  3. Stir yogurt-almond paste into lamb mixture; add water. Bring mixture to the boil; reduce heat and simmer until meat is very tender, 2 to 3 hours. Stir garam masala, cardamom and mace into lamb korma and simmer for 10 minutes more.
  4. Mix red onions and coriander together in a bowl; add lemon juice and salt. Mix well. Serve salad alongside lamb korma.

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