Badami Lamb Korma is a rich and creamy Indian curry made with tender lamb cooked in a flavorful almond-based sauce. The combination of aromatic spices, yogurt, and almonds creates a luxurious and indulgent dish. Here's a recipe for making Badami Lamb Korma:
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How to prepare.
Badami Lamb Korma
Ingredients:
- >> 500g lamb, cut into pieces (you can also use mutton or beef)
- >> 1/2 cup blanched almonds
- >> 2 large onions, finely sliced
- >> 2 tablespoons ginger-garlic paste
- >> 1/2 cup plain yogurt (whisked)
- >> 2 tablespoons vegetable oil or ghee
- >> 1 teaspoon cumin seeds
- >> 4-5 green cardamom pods
- >> 4-5 cloves
- >> 2-inch cinnamon stick
- >> 1 bay leaf
- >> 1/2 teaspoon turmeric powder
- >> 1 teaspoon red chili powder (adjust to your spice preference)
- >> 1 teaspoon ground coriander
- >> 1 teaspoon garam masala
- >> 1 cup water
- >> 1/2 cup milk or heavy cream
- >> Salt to taste
- >> Fresh coriander leaves for garnish
Instructions:
1. In a blender or food processor, grind the blanched almonds into a smooth paste using a little water if needed. Set aside.
2. Heat the oil or ghee in a heavy-bottomed pan or pressure cooker over medium heat.
3. Add the cumin seeds, green cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a minute or until the spices release their aroma.
4. Add the sliced onions and sauté until they turn golden brown.
5. Add the ginger-garlic paste and cook for another couple of minutes until the raw smell disappears.
6. Add the lamb pieces to the pan and brown them on all sides. This helps seal in the juices and enhances the flavor of the korma.
7. Lower the heat to medium and add turmeric powder, red chili powder, ground coriander, and salt. Stir well to coat the lamb with the spices.
8. Pour in the whisked yogurt and mix everything together. Cook for a few more minutes until the oil starts to separate from the masala.
9. Add the almond paste to the pan and mix it in. Cook for a few minutes, allowing the flavors to meld.
10. Pour in the water and bring the curry to a simmer. Cover the pan with a lid and let the lamb cook on medium-low heat until it becomes tender. This might take around 1 to 1.5 hours, depending on the quality of the meat. If using a pressure cooker, cook the lamb for about 4-5 whistles.
11. Once the lamb is tender, add garam masala and mix it in.
12. Finally, add the milk or heavy cream to the pan and stir well. Simmer for a couple more minutes, allowing the korma to thicken and develop a creamy texture.
13. Check for seasoning and adjust salt and spices if needed.
14. Garnish with fresh coriander leaves.
Your delectable Badami Lamb Korma is now ready to be served! Enjoy this creamy and nutty curry with naan, rice, or any Indian bread for a truly indulgent meal.
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