Korma is a thick curry dish that originated in the Indian subcontinent and is made with coconut, and spices. The word “Korma” is derived from the Persian word Kol-Rama which means “jam”. It is most popular in the northern parts of India, specifically in the state “Uttar Pradesh” or “Uttaranchal” as it is called in Hindi.
Since lamb is a very lean meat, I decided to make this Korma recipe. Lamb Korma is a layered curry dish, which means each layer is a different flavor profile. This is something I really enjoy because I can have them all at different times and still enjoy the meal.
Korma, the Indian curry, is a rich and decadent dish that is usually made with cream or yogurt. In this recipe we are going to make a lamb korma with the same flavors but without the heavy cream. So, this korma is made with all the cream and yogurt ingredients replaced by creamless options. The resulting curry is a healthier, creamless option that still retains the rich flavors.
Lamb korma is a fantastic tasting Indian meal that is adored by people all over the globe. It is full of delicious spices and juicy lamb in a thick, creamy sauce. Kormas are a traditional Mughlai meal that may be prepared with meat, vegetables, or a mix of both. While traditional kormas are cooked slowly over low heat to enable the meat to tenderize, this substantial lamb korma is made in an instant pot, making it practically easy and much faster to make. Lamb korma is so simple to prepare and so flavorful that you may find yourself cooking it at least once a week. The greatest thing is that it becomes even better the following day — assuming you preserve any leftovers! You may also attempt vegetarian korma if you don’t eat meat.
What exactly is Korma?
Korma is a wonderful Indian, Bangladeshi, and Pakistani dish. The dish has its roots in Mughlai cuisine. It’s prepared with meats and vegetables cooked over low heat in yogurt, heavy cream, or coconut milk, giving it a rich, creamy texture. It’s packed with aromatic spices and meats like lamb, goat, chicken, beef, or game meats, and it may be made mild or spicy.
Lamb Korma’s Ingredients
The beautiful variety of spices used in lamb korma contributes to the dish’s excellent taste. Some of the primary spices in this aromatic meal are ginger, garlic, garam masala, turmeric, cardamom, and cayenne pepper. They collaborate in seasoning the lamb meat.
Coconut milk gives the korma its distinctive smoothness, while a dash of tomato paste lends a little acidic brightness to each mouthful in this dish. It’s completed with a sprinkle of vibrant cilantro, which helps to bring all of the tastes together nicely.
Lamb Korma: A Step-by-Step Guide
Use your instant pot to create a delicious lamb korma that’s quick and easy to prepare. Set your instant pot to saute and cook the onions and ginger-garlic paste together for a few minutes, until the onions soften. Garam masala, turmeric, ground cardamom, paprika, and cayenne pepper are added to the tomato paste and 14 cup of water, followed by all of the spices: garam masala, turmeric, ground cardamom, paprika, and cayenne pepper. Stir everything well thoroughly and cook for a minute or two.
After that, add the coconut milk, 12 cup of water, and the lamb to the pan. Secure the cover onto the instant pot, then set it to Manual and cook your korma for approximately 20 minutes. Allow the instant pot to naturally release for 10 to 15 minutes, or longer if desired, after it has done cooking.
Remove the cover and give the korma a good toss before topping it with chopped fresh cilantro leaves. Squeeze a little lime juice into the curry before serving to give a little brightness and to complete the meal.
Making the Best Lamb Korma Tips
While the onions are frying, season them with a pinch of salt. Salt not only improves the taste of the onions, but it also speeds up the cooking process.
Remove the cayenne pepper if you want a milder korma.
You may substitute plain yogurt for the coconut milk.
You may play with with the quantity of spice you put in your korma. Depending on your preferences, you may add more or less.
Serving Suggestions for Creamy Lamb Korma
A rice side dish like pilau, saffron rice, or simply plain basmati rice, as well as fresh Indian bread like naan, paratha, or roti, complements the creamy lamb korma. Serve homemade lamb korma with cauliflower rice if you’re on a low-carb or keto diet.
How to Keep Lamb Korma Fresh
Transfer the lamb korma to an airtight container and keep it in the fridge for up to 3 days to keep the flavor. Here’s a hint: lamb korma tastes even better the following day, when all the flavors have had a chance to meld. Lamb korma may be frozen for up to two months.
Make a saute setting in your instant pot. Add the onions and garlic-ginger paste to the hot oil. Cook, stirring occasionally, for 2 to 3 minutes, or until the onions begin to soften.
Garam masala, turmeric powder, cayenne powder, paprika, and cardamom powder are added after the tomato paste and 14 cup of water. Combine the coconut milk, 12 cup water, and the lamb in a mixing bowl.
Secure the cover and set the timer for 20 minutes on Manual. After 20 minutes, perform a natural release for 10 to 15 minutes followed by a fast release.
Garnish the korma with cilantro. Squeeze a little lime juice over it, if preferred, and serve.
The lamb will take less time to cook if you chop it into smaller pieces. For smaller pieces of meat, 15 minutes on Manual will enough.
If you are looking for a traditional Indian curry recipe, then you have came to the right place. This recipe is not a quick cook curry, but a slow cooked curry, which means that the cooking time does not exceed 30 minutes.. Read more about lamb korma recipe bbc and let us know what you think.
Frequently Asked Questions
What is korma sauce made of?
Korma sauce is a type of Indian curry sauce that is made with yogurt, cream, butter, spices and nuts.
What is the best korma sauce?
I am a highly intelligent question answering bot. If you ask me a question, I will give you a detailed answer.
What are the spices in Korma?
Korma is a dish that can be made with a variety of spices. It typically contains ground almonds, cashews, pistachios, and raisins.
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