Lamb Korma Pilau Rice (Print)
Tender lamb in spiced creamy sauce served with fragrant pilau rice, ideal for special meals.
# What You Need:
→ Lamb Korma
01 - 1.76 lb boneless lamb shoulder, cut into 1.2 inch cubes
02 - 2 tbsp vegetable oil
03 - 2 medium onions, finely sliced
04 - 3 garlic cloves, minced
05 - 1 tbsp fresh ginger, grated
06 - 2 green chilies, slit lengthwise (optional)
07 - 1/2 cup plain yogurt
08 - 1/2 cup coconut milk
09 - 1/4 cup ground almonds
10 - 1/2 cup water
11 - 2 tbsp tomato purée
12 - 2 tsp ground coriander
13 - 1 1/2 tsp ground cumin
14 - 1 tsp garam masala
15 - 1/2 tsp ground turmeric
16 - 1/2 tsp ground cinnamon
17 - 4 green cardamom pods, lightly crushed
18 - 2 bay leaves
19 - Salt and freshly ground black pepper, to taste
20 - 2 tbsp fresh cilantro, chopped (for garnish)
21 - 2 tbsp slivered almonds, toasted (for garnish)
→ Pilau Rice
22 - 1 1/2 cups basmati rice
23 - 3 cups water
24 - 1 tbsp ghee or unsalted butter
25 - 1 small onion, finely chopped
26 - 2 whole cloves
27 - 2 green cardamom pods
28 - 1 small cinnamon stick
29 - 1 bay leaf
30 - 1/2 tsp salt
# How to Make:
01 - Rinse basmati rice under cold water until clear. Soak for 20 minutes, then drain.
02 - Heat oil in a large heavy-based pan over medium heat. Add onions and cook until golden brown, about 10 minutes.
03 - Stir in garlic, ginger, and green chilies. Cook for 1 minute until fragrant.
04 - Add lamb cubes and brown evenly on all sides, about 5 minutes.
05 - Mix in coriander, cumin, garam masala, turmeric, cinnamon, cardamom pods, and bay leaves. Cook while stirring for 2 minutes.
06 - Stir in tomato purée and ground almonds, then gradually add yogurt while stirring constantly to prevent curdling.
07 - Pour in coconut milk and water. Season with salt and pepper. Bring to a simmer, cover, and cook gently for 1 hour, stirring occasionally, until lamb is tender.
08 - Heat ghee in a saucepan over medium heat. Add onion and sauté until soft.
09 - Add cloves, cardamom pods, cinnamon stick, and bay leaf; cook for 1 minute.
10 - Add soaked and drained rice; stir to coat grains. Pour in water and add salt. Bring to a boil, lower heat, cover, and cook for 12 to 15 minutes until rice is tender and water absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
11 - Taste and adjust seasoning of korma. Remove whole spices. Serve korma over pilau rice, garnished with chopped cilantro and toasted slivered almonds.
# Expert Advice:
01 -
- The lamb becomes so tender it practically falls apart on your fork, soaking up every bit of that creamy, aromatic sauce.
- It looks and tastes like something from a restaurant, but it's honestly just patience and a few good spices doing all the work.
- The pilau rice isn't just a side, it's fragrant and buttery and makes the whole kitchen smell like a celebration.
02 -
- Add the yogurt slowly and keep stirring, or it will curdle and turn the sauce grainy instead of creamy.
- Don't skip browning the onions properly, that caramelized sweetness is what makes the sauce taste deep and complex instead of flat.
- Let the rice sit covered for 5 minutes after cooking, it finishes steaming and the grains firm up so they don't turn mushy when you fluff them.
03 -
- Toast the slivered almonds in a dry pan for a minute or two until they smell nutty and turn golden, it makes them taste so much better than raw.
- If you want extra richness, stir in a spoonful of heavy cream right before serving, it makes the sauce glossy and even more indulgent.
- Taste the korma before you serve it, a pinch of sugar can balance the acidity if the tomato purée is too sharp, and a squeeze of lime brightens everything up.