Lamb Korma Pilau Rice

My neighbor Priya invited me over one October afternoon and handed me a bowl of something golden and fragrant that I couldn't stop eating. She laughed when I asked for the recipe, saying her mother never measured anything. I went home determined to recreate it, and after three tries and a phone call to Priya's mum, I finally nailed the balance of cream, spice, and that gentle warmth that makes korma so comforting.

I made this for my brother's birthday last spring, and he still brings it up every time we talk about dinner plans. The flat was full of people, and I was worried the korma wouldn't stretch, but everyone took smaller portions just so they could go back for seconds. My flatmate Jess, who usually hates cilantro, scraped her bowl clean and asked if I'd teach her how to toast almonds properly.

Ingredients

• Boneless lamb shoulder: This cut has enough fat to stay juicy during the long simmer, and it doesn't dry out like leaner cuts can.
• Plain yogurt: It adds tang and helps tenderize the meat, but you have to stir it in slowly or it'll split and look grainy.
• Coconut milk: This is what makes the sauce silky and just slightly sweet, balancing the heat from the chilies.
• Ground almonds: They thicken the sauce naturally and give it a subtle richness that feels luxurious without being heavy.
• Garam masala: I use this toward the end because it's a finishing spice, and cooking it too long makes it taste dull instead of warm and complex.
• Basmati rice: The long grains stay separate and fluffy, and soaking them first really does make a difference in texture.
• Ghee or unsalted butter: Ghee has a nutty depth that butter doesn't quite match, but either one makes the rice taste like something special.
• Whole spices for pilau: Cloves, cardamom, and cinnamon infuse the rice as it cooks, and you can fish them out before serving or just warn people to eat around them.

Instructions

Prep the rice:

Rinse the basmati under cold water until it runs clear, then let it soak for 20 minutes. This washes away excess starch and keeps the grains from clumping together.

Brown the onions:

Heat the oil over medium heat and cook the sliced onions slowly until they turn a deep golden brown, about 10 minutes. Don't rush this, the sweetness they develop is the backbone of the sauce.

Add aromatics:

Stir in the garlic, ginger, and green chilies, and let them sizzle for a minute until your kitchen smells incredible.

Sear the lamb:

Add the lamb cubes and turn them until every side has a bit of color. This locks in flavor and gives the curry a richer base.

Toast the spices:

Mix in the coriander, cumin, garam masala, turmeric, cinnamon, cardamom, and bay leaves, stirring constantly for about 2 minutes. You'll know they're ready when the smell deepens and fills the room.

Build the sauce:

Stir in the tomato purée and ground almonds, then add the yogurt a spoonful at a time, stirring after each addition to keep it smooth. Pour in the coconut milk and water, season with salt and pepper, and bring it to a gentle simmer.

Simmer until tender:

Cover the pan and let it cook gently for an hour, stirring every now and then. The lamb should be so tender you can cut it with a spoon.

Start the pilau:

While the korma simmers, heat the ghee in a saucepan and soften the chopped onion. Add the whole spices and let them crackle for a minute, then stir in the drained rice until every grain is coated.

Cook the rice:

Pour in the water, add the salt, and bring it to a boil. Lower the heat, cover tightly, and let it steam for 12 to 15 minutes until the liquid is gone and the rice is fluffy.

Finish and serve:

Taste the korma and tweak the seasoning if needed, then fish out the whole spices. Spoon the korma over the pilau rice and scatter cilantro and toasted almonds on top.

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The first time I served this to my parents, my dad went quiet for a moment and then said it reminded him of a place he used to go in London years ago. My mum just smiled and took another bite, and I realized that's exactly what a good curry should do, make you feel like you're somewhere warm and familiar, even if you've never been there before.

Making It Your Own

If lamb isn't your thing, chicken thighs work beautifully and only need about 35 minutes of simmering. I've also used beef chuck when I couldn't find good lamb, and it was just as rich, though it needed an extra 15 minutes to get tender. For a vegetarian version, swap in cauliflower and chickpeas, and cut the cooking time in half.

What to Serve Alongside

A bowl of cucumber raita cools everything down and adds a fresh contrast to the richness of the korma. Warm naan or chapati is perfect for scooping up every last bit of sauce, and if you want something green, a simple salad with lemon and cumin is enough. I've served this with a cold lager, but a glass of off-dry Riesling cuts through the spice in the best way.

Storage and Reheating

The korma tastes even better the next day once the flavors have had time to settle and deepen. Store it in an airtight container in the fridge for up to three days, and reheat it gently on the stove with a splash of water to loosen the sauce. The pilau rice keeps well too, and you can fluff it back to life in the microwave or a covered pan with a tiny bit of water.

• Freeze the korma in portions for up to two months, and thaw it overnight in the fridge before reheating.
• Don't freeze the rice, it goes a bit mushy, but it's quick enough to make fresh when you need it.
• If the sauce thickens too much in the fridge, just stir in a little coconut milk or water when you reheat it.

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This dish has become my go-to when I want to impress someone without spending all day in the kitchen. It's warm, it's comforting, and it makes people feel looked after, which is really what cooking is all about.

Recipe Questions & Answers

→ What cut of lamb works best for this dish?

Boneless lamb shoulder cut into cubes is ideal, as it becomes tender with slow cooking and absorbs flavors well.

→ How is the pilau rice flavored?

The pilau rice is infused with spices like cloves, green cardamom, cinnamon stick, and bay leaf, sautéed with onion and ghee for aromatic depth.

→ Can I substitute any ingredients for dietary needs?

Chicken or beef can replace lamb, adjusting cooking time accordingly. Use dairy-free yogurt or coconut cream for lactose intolerance.

→ How long should the lamb be cooked?

Simmer the lamb gently for about one hour until tender, stirring occasionally to blend flavors and prevent sticking.

→ What garnishes enhance this dish?

Fresh cilantro and toasted slivered almonds add a touch of freshness and crunch to complement the rich sauce.

→ Is there a recommended side or beverage pairing?

Serve with naan or raita for a complete meal, and pair with dry Riesling or Indian pale ale to balance the spices.