For ➋400 g lamb shoulder piece, boned & cubed
10-15 cl yogurt
1 ts cumin
1 ts coriander
1 ts red pepper
pinch of pepper
2 ts almond powder
1 cinnamon stick
2 cloves
2 cardamom seeds
1 onion, chopped
1 clove garlic, minced
10-20 cl of fresh cream
saffron
olive oil
Place the lamb in a bowl with the yogurt, cumin, coriander, red pepper, pepper and almonds. Mix well and refrigerate for about 1 h.
Once the meat is marinated, pour a little oil in a saucepan and add onion, cloves and cardamom. Fry everything.
Then add meat and marinade. Then add the cinnamon and garlic.
Cover and cook for 1 h.
Once the meat is cooked, add cream and saffron.
Reduce the sauce, uncovered, till thick.
Serve with basmati rice with some sliced almonds. Sprinkle korma with some sliced almonds.
'Korma' means 'braising' in Hindi and Urdu. The technique was developed in the 16th century with the introduction of Mughlai kitchen, close to Persian and Turkish cuisines, in the Mughal empires in Northern India. Despite the varying flavouring of different korma, it should always be made with with yogurt of some sort. Today, in Europe or UK, it is sometimes reduced to a creamy version of a curry, with chicken korma as the signature dish.
Yogurt, fermented milk, has been used since 3000 BC, and has been a main staple of Arab, Turkish and Central Asian cuisine. Use stirred yogurt for cooking. Or strained 'Greek' yogurt.
This is a quick and easy version of Indian korma. Traditionally, it would be made with ghee instead of oil.
