ISLAMABAD: The delicious dish of lamb korma features the tender lamb cuts combined with a creamy yogurt sauce enriched with nutty almonds and a blend of aromatic spices.
Ingredients:
1 kg lamb shoulder, cut into pieces
1 cup onions, chopped
3 tbsp ginger-garlic paste
2 cups yogurt
1 cup blanched almonds
1 cinnamon stick
2 black cardamom pods
3 green cardamom pods
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
2 tsp red chilli powder
Salt, to taste
4 tbsp ghee
3 cups water
Instructions:
Heat the ghee in a heavy-bottomed pan and sauté the onions until golden brown. Remove the onions and set aside.
In the same ghee, add the lamb pieces and fry until they are golden. Stir in the ginger-garlic paste and sauté for an additional 2-3 minutes.
Blend the yogurt with ½ cup of the blanched almonds until smooth. Add this mixture to the lamb, stirring until the oil begins to separate. Incorporate the fried onions back into the dish.
Lower the heat and add the water. Cover the pan and let the lamb simmer for about an hour or until tender.
Chop the remaining blanched almonds into small pieces and stir them into the korma before serving.
