Shahi Korma - Royal Braised Lamb with Fragrant Spices

Shahi Korma - Royal Braised Lamb with Fragrant Spices

This fragrant, rich, and mild, dish with gentle spiciness will make Shahi Korma a dish that no one can stop themselves from taking seconds. It goes very well with chapati bread, white basmati rice, and a cooling yogurt and banana salad.

5 from 1 vote

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Course: Lunch, Main Course

Cuisine: Indian, South Indian

Prep Time: 10

Cook Time: 2 25

Total Time: 2 35

Servings:

Author: My Hungry Traveler

Equipment

Large heavy-bottomed skillet or wok

Ingredients

3 lb Lean boneless lamb, cut into 1½ cubes
½ cup Ghee or vegetable oil
2 cup Onion, thinly sliced
1 tbsp Garlic, finely chopped
1½ tbsp Ginger root, finely chopped
2 tsp Ground cumin
1 tbsp Ground nutmeg
¾ tsp Ground cinnamon
1 tsp Mughal garam marsala
½ tsp Red pepper
1 tsp Paprika
1 cup Plain yogurt
1 cup Sour cream (or heavy cream)
1 tbsp Kosher salt
Milk, a little if necessary to stop sticking during cooking

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Instructions

Prep

Slice onion and chop garlic and ginger. Cut meat into 1½-inch cubes and dry on paper towels. In a small bowl, combine cumin, mace, cinnamon, garam masala, red pepper, and paprika.
Heat ghee in a large heavy-bottomed pan over medium-high heat. Add onions and cook, stirring constantly to prevent burning. Onions will turn a caramel brown in about 15 minutes. Reserve ½ of the onion.
Add garlic and ginger and cook 2 minutes more. Add spices from bowl and stir rapidly to incorporate.

Cook Meat

Increase to high and add meat cubes. Brown meat on all sides for around 5 minutes. Add ½ cup of yogurt, ½ cup sour cream, and 1 tbsp salt. Bring to a boil and then lower heat to low. Cover and simmer until the meat is very tender, about 2 hours. Check frequently to avoid the sauce sticking and burning. If it looks like it's sticking, stir in a little milk. When the korma is fully cooked, there will be just enough sauce to coat the meat pieces. At this point, turn off the heat and stir in remaining onions, ½ cup yogurt and ½ cup sour cream.

Notes

Shahi korma can be made ahead and refrigerated up to 3 days. It doesn't freeze well.
Feel free to scoop-off excess fat from the top. Be sure to leave enough to coat and glaze the meat pieces.

Nutrition