Korma

Nutrition · per serving

Steps

1. 1

   Pat the lamb dry. In a bowl, combine the lamb with yogurt, ginger paste, garlic paste, salt, red chilli powder, and ground coriander. Mix thoroughly so every piece is coated, then leave to marinate while you prepare the onions, about 15 minutes at room temperature. A short marinade still helps the yogurt season the meat and keeps it tender.

   500 g lamb, bone-in or boneless shoulder, cut into 4 cm pieces150 g plain full-fat yogurt15 g ginger paste15 g garlic paste6 g salt3 g red chilli powder4 g ground coriander
2. 2

   Heat the ghee in a heavy pan or karahi over medium heat. Fry the sliced onions with the green cardamom pods, cloves, cinnamon stick, black peppercorns, and bay leaf until the onions turn deep golden brown, 10-12 minutes. Stir often toward the end so they colour evenly without burning; this browning gives the korma its depth.

   45 g ghee180 g onions, thinly sliced4 green cardamom pods4 cloves1 piece (5 cm) cinnamon stick6 black peppercorns1 bay leaf
3. 3

   Lower the heat. Add the ginger paste and garlic paste and sauté for 30-45 seconds until the raw smell fades. Add Kashmiri chilli powder, turmeric, and ground cumin, stirring briefly so the spices bloom in the fat without scorching.

   10 g ginger paste10 g garlic paste3 g Kashmiri chilli powder1 g turmeric3 g ground cumin
4. 4

   Add the marinated lamb and all of its marinade. Cook over medium-high heat for 6-8 minutes, stirring frequently, until the yogurt stops looking raw and the lamb changes colour. Keep scraping the base of the pan so the masala fries rather than steams.

   500 g lamb, bone-in or boneless shoulder, cut into 4 cm pieces150 g plain full-fat yogurt15 g ginger paste15 g garlic paste6 g salt3 g red chilli powder4 g ground coriander
5. 5

   Pour in the water, bring to a gentle boil, then cover and simmer on low heat for 20-22 minutes, stirring once or twice. The lamb should become tender enough to pierce easily with a knife, and the gravy should reduce to a thick, spoon-coating consistency.

   250 ml water
6. 6

   Uncover and cook for 3-5 minutes if needed to tighten the gravy. Stir in the kewra water, garam masala, and remaining salt. Taste and adjust seasoning; korma should be aromatic, lightly spiced, and rich rather than aggressively hot.

   5 ml kewra water2 g garam masala2 g salt
7. 7

   Rest the korma off the heat for 5 minutes so the oil settles back into the masala and the flavours round out. Garnish with chopped fresh coriander leaves and ginger julienne, then serve hot with naan, sheermal, or steamed rice.

   10 g fresh coriander leaves, chopped10 g ginger, cut into fine julienne

Origin & History

Korma in South Asia descends from Mughal-style braised meat dishes in which meat is gently cooked with yogurt, onions, and fragrant whole spices. In Pakistan, korma became a celebratory curry, especially popular for dinners, weddings, and Eid, with regional variations that may include kewra, nuts, or more deeply browned onions.