Royal Awadhi Lamb Korma: A Rich Indian Recipe
I’m about to share something that’ll make your kitchen smell like a royal palace – and no, I’m not talking about burning expensive candles. This Royal Awadhi Lamb Korma isn’t just another curry recipe you’ll bookmark and forget. It’s the kind of dish that transforms regular Tuesday into something special, where tender lamb meets creamy, aromatic gravy in ways that’ll have you questioning why you ever settled for takeout. But here’s what most people get wrong about making authentic korma.
Why You’ll Love this Royal Awadhi Lamb Korma
What makes a dish so irresistible that it becomes the crown jewel of an entire culinary tradition?
It’s the way this korma transforms your kitchen into a royal palace, filling every corner with aromatic clouds of saffron and cardamom.
I’m talking about tender lamb that practically melts off the bone, swimming in a velvety sauce that’s richer than most people’s savings accounts.
The yogurt creates this incredible tanginess that cuts through all that ghee-laden goodness.
Plus, you’ll feel like cuisine royalty serving this masterpiece, even if you’re eating it in pajamas.
What Ingredients are in Royal Awadhi Lamb Korma?
Let’s be honest, when you’re making a dish that originated in royal kitchens, you can’t exactly run to the corner store and grab everything off the shelf. This korma requires some pretty specific ingredients that’ll make your spice cabinet look like it belongs in a fancy Indian restaurant.
But here’s the thing – every single ingredient has a purpose, from creating that signature golden color to building those complex layers of flavor that make this dish absolutely unforgettable. Some of these spices might seem intimidating at first, but trust me, once you taste the final result, you’ll understand why the Nawabs of Awadh were so obsessed with this recipe.
For the Lamb and Base:
- 1 kg lamb (on bone, cut into pieces)
- 3 large onions (finely sliced or fried brown onions)
- 250 g yogurt (well whisked)
- 7 tbsp ghee
- 450 ml water
Ground Spice Mix:
- 1 tbsp coriander powder
- ¾ tbsp Kashmiri red chili powder
- ¼ tsp nutmeg powder
- ¼ tsp mace powder
Aromatics and Paste:
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- Few drops kewda essence
- Pinch of saffron soaked in 3 tbsp warm milk
Whole Spices for Grinding:
- 1.5 inch cinnamon stick
- 4–5 green cardamom pods
- 6–8 cloves
- 6–8 black peppercorns
- 2 black cardamom pods
- 1 tsp poppy seeds
- 10 almonds or cashew nuts
Now, let’s talk about some of the trickier ingredients you might be scratching your head about. Kewda essence is this magical floral water that adds an almost perfume-like fragrance to the dish – you can find it at Indian grocery stores, but if you’re stuck, a tiny bit of rose water works in a pinch.
The saffron situation is non-negotiable though. I know it costs more than gold per ounce, but those few precious threads create that gorgeous golden color and distinctive flavor that separates royal korma from regular curry. Always soak it in warm milk first to release all those beautiful compounds.
Those black cardamom pods are completely different from their green cousins – they’re smoky, almost bacon-like in their intensity.
And here’s a pro tip about the poppy seeds: they’re not just for bagels anymore. They thicken the sauce naturally and add this subtle nutty flavor that makes people wonder what your secret ingredient is.
The bone-in lamb is vital here because those bones release gelatin as they cook, creating that silky, restaurant-quality texture you can’t get from boneless cuts. Plus, lamb on the bone just tastes better – it’s one of those cooking facts that grandmothers have known forever.
How to Make this Royal Awadhi Lamb Korma
Making this royal korma is like conducting an orchestra – everything has to come together at just the right moment, but honestly, it’s not as scary as it sounds once you break it down into manageable steps.
Start with the Spice Foundation
First things first, you’re going to dry roast those whole spices in a pan until they smell absolutely incredible. We’re talking about that 1.5 inch cinnamon stick, 4-5 green cardamom pods, 6-8 cloves, 6-8 black peppercorns, and those 2 black cardamom pods. Give them about 2-3 minutes over medium heat, just until they start releasing their oils and your kitchen smells like heaven.
Once they’ve cooled down, toss them into a grinder along with 1 tsp poppy seeds and 10 almonds or cashew nuts. Grind everything into a fine powder. This is your secret weapon spice blend, and it’s what separates this dish from every other korma you’ve ever tasted.
The Onion Game
Heat up 7 tbsp ghee in your heavy-bottomed pot – and yes, I mean ghee, not oil. This isn’t the time to cut corners. Slice up those 3 large onions as thinly as you can manage without crying too much, then fry them in the ghee until they’re golden brown and crispy. This takes patience, maybe 10-15 minutes, but these caramelized onions are building the flavor foundation of your entire dish.
Building the Base
Once your onions are perfectly golden, add 1 tbsp ginger paste and 1 tbsp garlic paste. Sauté everything together until that raw garlic smell completely disappears – you’ll know when it happens because it stops making your eyes water.
Now comes the fun part: add your 1 kg lamb pieces and brown them really well on all sides. Don’t rush this step, because that beautiful browning is creating layers of flavor that you simply can’t get any other way. We’re talking about a good 8-10 minutes of patient browning here.
Spice Magic Time
Mix in 1 tbsp coriander powder, ¾ tbsp Kashmiri red chili powder, ¼ tsp nutmeg powder, and ¼ tsp mace powder along with that gorgeous spice blend you made earlier. Stir everything around for about a minute so those spices can bloom and release their oils.
The Yogurt Situation
Here’s where things get a little tricky, but stick with me. You need to add that 250 g well-whisked yogurt very gradually – and I mean gradually. If you dump it all in at once, it’ll curdle and separate, and nobody wants chunky korma.
Add it maybe a quarter at a time, stirring constantly and letting each addition incorporate completely before adding more.
The Long, Slow Simmer
Add 450 ml water, bring everything to a gentle simmer, then cover your pot and let it cook slowly for about 45 minutes to an hour. The lamb should be tender enough to cut with a fork when it’s ready. Low and slow is the name of the game here – rushing will only give you tough meat.
The Royal Finishing Touches
Right at the end, stir in those few drops of kewda essence and that pinch of saffron you soaked in 3 tbsp warm milk earlier. These final additions transform your korma from delicious dinner to something truly royal.
The kewda adds this ethereal floral note, while the saffron brings that golden color and distinctive flavor that makes people wonder what makes this taste so special.
Taste for salt and adjust as needed – every brand of ghee and yogurt has different sodium levels, so this is your moment to make it perfect.
Royal Awadhi Lamb Korma Substitutions and Variations
Look, I get it – sometimes you’re staring into your pantry at 6 PM wondering if you can still make this incredible korma without that one ingredient you forgot to buy, or maybe you’re dealing with dietary restrictions that make traditional recipes feel impossible.
Swap lamb for goat, beef chuck, or even chicken thighs.
No saffron? Turmeric adds color, though you’ll miss that luxurious aroma.
Can’t find kewda? Rose water works beautifully.
For dairy-free versions, coconut yogurt mimics the tang perfectly.
Cashew cream instead of regular yogurt creates stunning richness.
Ghee becomes coconut oil without losing that essential fat component that makes everything silky.
What to Serve with Royal Awadhi Lamb Korma
When you’ve spent hours crafting this aromatic masterpiece, you don’t want to pair it with just anything from your kitchen. I always reach for basmati rice first – its delicate fragrance won’t compete with those complex spices.
Naan bread works beautifully too, perfect for scooping up every bit of that silky sauce.
For sides, I love simple raita to cool things down, maybe some pickled onions for crunch. A light dal adds protein without overwhelming your palate.
Trust me, keep it simple – this korma’s the star of your table.
Final Thoughts
This Awadhi lamb korma isn’t just another curry recipe you’ll bookmark and forget about.
It’s the kind of dish that transforms your kitchen into something magical, where saffron and kewda essence create aromatics that’ll have neighbors wondering what you’re up to.
Sure, grinding those whole spices takes effort, and yes, you’ll use every pot in your kitchen.
But when you taste that first spoonful of tender lamb swimming in silky, fragrant gravy, you’ll understand why Awadhi cuisine has captivated food lovers for centuries.
This recipe deserves a permanent spot in your repertoire.
Royal Awadhi Lamb Korma
Ingredients
Main Ingredients:
- 1 kg lamb on bone, cut into pieces
- 3 large onions finely sliced
- 250 g plain yogurt well whisked
- 7 tbsp ghee
- 450 ml water
- Few drops kewda essence
- Pinch of saffron soaked in 3 tbsp warm milk
Ground Spice Paste:
- 1.5 inch cinnamon stick
- 4-5 green cardamom pods
- 2 black cardamom pods
- 6-8 cloves
- 6-8 black peppercorns
- 1 tsp poppy seeds
- 10 almonds or cashew nuts
Spice Powders:
- 1 tbsp coriander powder
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- ¾ tbsp Kashmiri red chili powder
- ¼ tsp nutmeg powder
- ¼ tsp mace powder
Instructions
- Dry roast cinnamon, green cardamom, black cardamom, cloves, black peppercorns, and poppy seeds in a pan for 2-3 minutes until fragrant.
- Let the roasted spices cool, then grind them with almonds or cashews into a fine powder. Set aside.
- Heat ghee in a heavy-bottomed pot over medium heat. Add sliced onions and fry until golden brown and crispy.
- Add ginger and garlic paste to the pot. Sauté for 2-3 minutes until the raw smell disappears.
- Add lamb pieces to the pot and brown well on all sides, about 8-10 minutes.
- Mix in the ground spice powder, coriander powder, red chili powder, nutmeg powder, and mace powder. Cook for 2 minutes.
- Gradually add the whisked yogurt while stirring continuously to prevent curdling. Cook on low heat for 10 minutes.
- Pour in water, bring to a boil, then reduce heat to low. Cover and simmer for 45-60 minutes until lamb is tender.
- Stir in saffron milk and kewda essence in the last 5 minutes of cooking.
- Adjust seasoning with salt and serve hot with basmati rice or naan.
Notes
Nutrition
Frequently Asked Questions
How Long Can I Store Leftover Awadhi Lamb Korma in the Refrigerator?
I’d recommend storing your leftover Awadhi lamb korma in the refrigerator for up to three days. I’ll guarantee it’s in an airtight container and reheat it thoroughly before serving again.
Can I Freeze Awadhi Lamb Korma for Meal Prep Purposes?
Yes, I can freeze Awadhi lamb korma for up to three months. I’ll portion it into freezer-safe containers, leaving space for expansion. When ready, I’ll thaw overnight in refrigerator before reheating gently.
What’s the Difference Between Awadhi Korma and Other Regional Korma Styles?
I’ll explain how Awadhi korma differs from other regional styles. It’s milder and creamier, using saffron and kewra essence. Unlike South Indian versions with coconut or Bengali kormas with poppy seeds, it emphasizes delicate Mughlai influences.
Is It Safe to Reheat Lamb Korma Multiple Times?
I don’t recommend reheating lamb korma multiple times. You should only reheat it once after cooking. Multiple reheating cycles can cause bacterial growth and make you sick, compromising both safety and taste.
Can I Make This Recipe in a Slow Cooker or Pressure Cooker?
You can absolutely adapt this recipe for both appliances! I’d recommend browning the lamb and sautéing aromatics first, then transferring everything to your slow cooker or pressure cooker to finish cooking.