Royal Awadhi Lamb Korma

Royal Awadhi Lamb Korma

This luxurious Awadhi lamb korma brings the royal flavors of Lucknow to your table with tender lamb braised in aromatic spices, saffron-infused milk, and a rich yogurt-based gravy. The complex blend of whole spices and nuts creates an incredibly fragrant dish that's perfect for special occasions.

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Course: Main Course

Cuisine: Indian

Keyword: Curry

Prep Time: 30

Cook Time: 1 15

Total Time: 1 45

Servings:

Calories: 485kcal

Equipment

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

Fry onions until deep golden brown for the best flavor and color in the gravy

Always add yogurt gradually and at room temperature to prevent the curry from splitting

The lamb is ready when it easily falls off the bone - cooking time may vary depending on the cut

Kewda essence is available at Indian grocery stores; rose water can be substituted if unavailable

This korma tastes even better the next day as flavors develop overnight

For a dairy-free version, substitute coconut cream for yogurt and use oil instead of ghee

Whole spices can be ground in advance and stored in an airtight container for up to 3 months

Nutrition