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.
120ml plain yogurt
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
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
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Method Prep:30min › Cook:2hr30min › Ready in:3hr
Blend yogurt and almonds together in a food processor or blender until a smooth, creamy paste forms.
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.
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.
Mix red onions and coriander together in a bowl; add lemon juice and salt. Mix well. Serve salad alongside lamb korma.