This lamb korma is the real deal. Sooo flavorful and complex. The lamb becomes fall-apart tender after slow cooking on the stove for a couple of hours in this creamy, slightly sweet, spicy, AMAZING sauce. It's the perfect Sunday evening meal when you're in the mood for something comforting and different. Plus, your house will smell heavenly as you wait for dinner time. And guess what? Ryan said this was in his top 10 favorite meals ever. Yep, it's that good.
One of the great things is that this dish is made entirely of real, whole, ingredients -- we're even using vine ripe tomatoes instead of canned! (a choice I don't always make). Makes you feel good but it's honestly not much more work. It's also got a bit of coconut milk, onions, garlic, yogurt ginger, and an array of Indian spices. Don't let the recipe scare you -- as long as you have the ingredients, you're in action. Takes about 20 minutes of work then you just let it simmer and become tender and ridiculously delicious all on its own for the next two hours. Serve it over basmati rice with some hot-out-the-oven naan and a glass of red wine. You can thank me later.
Here's how to make it:
Prepare your spice mix: you need tumeric, cumin, coriander, garam masala, paprika, cayenne, cinnamon, pepper, salt, chile powder, and curry powder. All of these spices can be found in your regular spice aisle at the grocery store, though you may be able to find some of them for cheaper at an Indian market. Regardless, these are all wonderful spices to have in your cabinet!
You'll need about 2 lbs of lamb shoulder, cut into bite-sized chunks. Remove large pieces of fat, but don't get obsessive.
When you're ready to start cooking (i.e., you've made your spice mix, chopped your lamb, chopped an onion and 3 tomatoes, and minced some garlic and ginger), heat 1/4 cup coconut oil over medium heat. Add the onion and sauté until soft and slightly browned, about 5 minutes. Add the garlic and ginger to the pan, stir to combine, then add your spice mix. Cook and stir for 1-2 minutes
Add the tomatoes. Cook, stirring and gently crushing the tomatoes, until they become pulpy, about 5 minutes.
Last, add the lamb, water, yogurt, and coconut milk. Stir to combine and bring to a simmer. Reduce heat to low, cover, and cook for about 2 hours.
After 2 hours, to thicken it up a bit, add some cornstarch mixed into water. Let simmer for a few more minutes. Then serve!
Kashmiri Lamb Korma
For about 4 servings
Adapted from taste.com
-2 lb. lamb shoulder, cut into bite-sized chunks
-1 tsp tumeric
-1 tsp cumin
-2 tsp ground coriander
-2 tsp garam masala
-2 tsp paprika
-1/4 tsp cayenne
-1/2 tsp cinnamon
-1 tsp pepper
-1 tsp salt
-1 tsp chile powder
-1 tsp curry powder
-1/4 c. coconut oil (or ghee)
-1 onion, diced
-3 cloves garlic, minced
-1 tbsp ground ginger
-3 vine ripe tomatoes, chopped
-1 cup water
-1/2 cup plain greek yogurt (or plain regular yogurt)
-1/2 cup coconut milk
-1 tbsp cornstarch
-Cooked basmati rice
-Prepare your spice blend: in a small bowl, combine the tumeric, cumin, coriander, garam masala, paprika, cayenne, cinnamon, pepper, salt, chile powder, and curry powder.
-Heat 1/4 cup coconut oil in a large saucepan over medium heat. Once melted, add the onion and sauté until soft and slightly browned, about 5 minutes. Add the garlic and ginger to the pan, stir to combine, then add your spice mix. Cook and stir for 1-2 minutes.
-Add the tomatoes. Cook, stirring and gently crushing the tomatoes, until they become pulpy, about 5 minutes.
-Add the lamb, water, yogurt, and coconut milk. Stir to combine and bring to a simmer. Reduce heat to low, cover, and cook for about 2 hours.
-Combine the cornstarch with 2 tbsp cold water until smooth. After the lamb has cooked for 2 hours, add in the cornstarch mix and stir to combine. Let simmer uncovered for 5-10 minutes.
-Serve over basmati rice with naan bread, if desired.