Step By Step Guidelines To Make Korma

Step By Step Guidelines To Make Lamb Korma

Korma is a rich and luxurious dish where the meat or vegetables are braised in fat yogurt and spices to produce a thick gravy. In this article you will guide you a step by step process to make a Lamb korma which turns out to be juicy soft and extremely delicious.

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  • 3.5 lb. / 1.5 kg lamb with bones. You may also use stewed meat with bones or without bones. You can also use mutton (goat meat) instead of lamb.
  • 400 gm.(14 oz.) / 3 very large onions
  • 45 gm./ 2 oz./ 1 whole head of garlic
  • 25 gm. / 1 oz. / 2 & 1/2 inch length ginger
  • 2 green chilies (optional)
  • 1/4  th Cup water to make the ginger garlic paste. Use little more if the blades of your blender is having trouble moving.
  • 1/3 rd. cup oil. Please adjust proportion according to your preference. You can also use a combination of oil and ghee.
  • 2 dry bay leaves
  • 2 inch long cinnamon stick
  • 1 black cardamom (optional)
  • 8 green cardamoms
  • 6 cloves
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon Kashmiri red chili powder. Please do not stick to this proportion and add less to start with. You can always add later.
  • 1 tablespoon ground coriander
  • 2 teaspoon salt or as per taste
  • 1/4 th teaspoon ground black pepper
  • 1 teaspoon heaped garam masala powder.
  • 1/2 cup plain unflavored yogurt + 4 tablespoon for applying on meat. Please use less if using thick Greek yogurt. Please take out yogurt from refrigerator about half an hour before you start cooking.
  • 2 dates (seeded). You can also use a teaspoon of sugar in place of dates if you do not have any concerns.
  • 1 or 2 teaspoons of Kewra water. Add just a drop if using Kewra essence. Kewra water is totally optional as some people do not like that floral flavor in their korma.

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You Can Use A Normal Kitchen Materials.

  • Pot/Presser Cooker
  • Cup
  • Blender Jar
  • Stove
  • Plate
  • Paper Towels
  • Tablespoon/Teaspoon

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  1. The very first thing that you have to do is pureeing ginger and garlic, so taken one whole head of garlic, Ginger and 2 green chilies which are totally optional all of them go into the Blender jar along with a fourth of a cup of water and gets Blended to a smooth paste.
  2. Put Pot/Presser Cooker on medium high heat.
  3. Korma recipes call for a generous use of oil or ghee. You may also use a third of a cup of oil but you do not have   to stick to this proportion so please adjust the proportion of oil according to your preference.
  4. Before the oil turns hot add the sliced onions if you add onions to very hot oil then the exterior of the onions will immediately turn brown and that will bring an initial visual happiness but the outcome will make you very sad we want the onions to Brown up gradually to bring out their sweetness so add the onions when the oil is barely warm.
  5. After adding the onions you can start frying them on a medium high heat, also added a Sprinkle of salt to help the onions Brown up faster.
  6. When you start seeing the edges of onion starting to get little brown color bring down the heat to medium and start stirring very frequently so that all the onions Brown up together. You want the onions to Brown up but you do not want them to turn too dark brown as that will make the gravy bitter.
  7. When you see a graceful Browning, switch off the heat of your stove and take out a little more than a half of the onions leaving the rest of the bit in the pot, squeeze out as much oil as possible while taking them out.
  8. Spread out the onions onto a plate lined with paper towels and make it cool on normal air/room temperature.
  9. Heat the pot on medium low heat.
  10. We need the combination of whole spices as dry bay leaves, cinnamon stick, 1 black cardamom for that Smoky flavor but if you do not have black cardamoms do not worry too much about its absence then green cardamoms, few cloves and a little bit of cumin seeds all the whole spices dive into the pot.
  11. Stir on medium low heat for a few seconds and then add the lamb.
  12. Note- Rub the meat with about 4 tablespoons of plain unflavored yogurt and leave it overnight in the refrigerator what the yogurt does here is it tenderizes the meat and also takes care of any unpleasant odors.
  13. Spread out the meat as much as possible so that it gets that maximum heat from the pan, leave it on medium high heat for a few minutes and then turn all the pieces so that the other side gets fried as well.
  14. After a few minutes it’s time to add the fresh ginger, garlic, green, chili puree that we had made in the beginning.
  15. Stir everything on high heat till if any moisture that comes out from the meat dries up completely and the oil leaves the sides (what do you mean by oil leaving the sides, see how that oil is separating from the lamb, that’s exactly what we are looking for if you use less oil you should be getting a drier kind of look but there should be no water present there).
  16. Add half a teaspoon of turmeric powder (the sunshine of Indian Cuisine), a tablespoon of Kashmiri red chili powder for that vibrant red color please add less to start with, you can always add later but once added it is very hard to pull out that heat, a tablespoon of ground coriander, 2 teaspoons of salt and freshly cracked black pepper.
  17. Stir on medium heat for about 3 to 4 minutes.
  18. Next, add a heaped teaspoon of garam masala powder and a cup of hot water, and simmer it on low heat keeping it covered.
  19. Uncover from time to time if you see the water is drying up but the meat has not turned tender add more water and cook till the meat turns soft.
  20. Note-Difference between cooking in a pot and in a pressure cooker is that the meat gets cooked in 35 minutes in a pressure cooker whereas in a pot it takes about an hour to an hour and a half.
  21. Let’s deal with the fried onions, in your blender jar, add half a cup of plain unflavored yogurt, then added a 2 dates for that Sweetness, but my friends please remember to take out the seeds from the dates before blending and then the brown onions go in, you can make a smooth paste.
  22. After 40 minutes of pressure cooking switch off the heat and allow all that pressure to be released naturally and then open the lid of your cooker.
  23. Add that onion yogurt paste that you’ve made, add about a little more than half a cup of water to your Blender jar to rinse out all the jar goodness.
  24. Next add about a third of a teaspoon of ground nutmeg and a third of a teaspoon of ground mace.
  25. If you want a thick gravy so please do not add too much water, cover and let it simmer away on low heat for 12 minutes, at the 6 Minute Mark uncover give a stir do a taste test and now is the time to add more chili powder if you want more heat or add more salt if you find it to be less or add a pinch of sugar if you find it to be too sour but that’s totally optional.
  26. Cover again for 6 more minutes, after 6 minutes you will be greeted by this aromatic delicious goodness and if you like you can add a 1 or 2 teaspoon of kewra water at this point for the real Mughlai kind of Aroma. Optional-You may also made korma without Kewra water, because that nutmeg and mace brings in that subtle flavor which sometimes gets lost if Kewra water is added.
  27. Remove the bay leaf, cinnamon stick, black cardamoms or whatever whole spices catches your eyes.

It is just all kind of meat curries, they taste best a few hours after it is made to allow all those flavors to mellow down .Serve this Lamb Korma with nan, paratha or basmati rice and you will be really proud of yourself.

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