Ingredients
Whole Spices
- Desi ghee 3/4 cup
- Cinnamon sticks 2
- Black peppercorns 10
- Cloves 4
- Cumin seeds 1 tsp
- Black cardamom 1
- Bay leaves 2
- Star anise 1
Onion Paste
- Yogurt 1 cup
- Fried onions 1 cup
Other
- Mutton/Lamb 1.5 kg
- Ginger paste 1.5 tbsp
- Garlic paste 1.5 tbsp
- Green cardamom powder 3/4 tsp
- Salt to taste
- Red chili powder to taste
- Turmeric powder 3/4 tsp
- Coriander powder 1 tsp
- Cumin powder 1 tsp
- Paprika powder 1 tsp
- Water as needed
Garnish
- Freshly chopped coriander
- Julienne cut ginger
Preparation
- Heat desi ghee in pressure cooker and add all the whole spices. Fry for a few seconds.
- Add mutton, ginger paste, garlic paste and green cardamom powder.
- Cook on high for 15-20 minutes until the moisture released from the mutton is evaporated and the raw mutton smell is gone.
- Blend together yogurt and fried onions into a paste and add to the mutton.
- Cook again until the moisture from the yogurt evaporates and the oil has separated from the gravy.
- Add salt, red chili powder, turmeric powder, coriander powder, cumin powder and paprika powder and sauté for a minute or two.
- Add enough water to cover 3/4th of the mutton and lock the pressure cooker.
- Pressure cook until the mutton is well done.
- Garnish with chopped coriander and julienne cut ginger.
- Serve with naan or roti.
- Enjoy!
Tastiest Lamb Korma Ever!
Ingredients
Whole Spices
- Desi ghee 3/4 cup
- Cinnamon sticks 2
- Black peppercorns 10
- Cloves 4
- Cumin seeds 1 tsp
- Black cardamom 1
- Bay leaves 2
- Star anise 1
Onion Paste
- Yogurt 1 cup
- Fried onions 1 cup
Other
- Mutton/Lamb 1.5 kg
- Ginger paste 1.5 tbsp
- Garlic paste 1.5 tbsp
- Green cardamom powder 3/4 tsp
- Salt to taste
- Red chili powder to taste
- Turmeric powder 3/4 tsp
- Coriander powder 1 tsp
- Cumin powder 1 tsp
- Paprika powder 1 tsp
- Water as needed
Garnish
- Freshly chopped coriander
- Julienne cut ginger
Instructions
- Heat desi ghee in pressure cooker and add all the whole spices. Fry for a few seconds.
- Add mutton, ginger paste, garlic paste and green cardamom powder.
- Cook on high for 15-20 minutes until the moisture released from the mutton is evaporated and the raw mutton smell is gone.
- Blend together yogurt and fried onions into a paste and add to the mutton.
- Cook again until the moisture from the yogurt evaporates and the oil has separated from the gravy.
- Add salt, red chili powder, turmeric powder, coriander powder, cumin powder and paprika powder and sauté for a minute or two.
- Add enough water to cover 3/4th of the mutton and lock the pressure cooker.
- Pressure cook until the mutton is well done.
- Garnish with chopped coriander and julienne cut ginger.
- Serve with naan or roti.
- Enjoy!