Punjabi lamb korma with onion coriander salad

    3 hours

    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.

    1 person made this

    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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