Now a beloved dish around the world, korma's origins lie within the Mughlai cuisine of India. When cooked with yoghurt, it must be braised low and slow to keep it from curdling.

Serves
4-6

Preparation

30min

Cooking

1hr
30min

Skill level

Easy
By
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Ingredients

  • 1 kg lamb neck fillet, cut into large bite-size pieces 
  • 3 g fennel seeds 
  • 4 g white poppy seeds 
  • 1 cinnamon stick
  • 2 black cardamom pods   
  • 5 green cardamom pods
  • 3 tbsp olive oil 
  • 500 g brown onion, diced
  • 1 tbsp ginger garlic paste  
  • 2 long green chillies, thinly sliced
  • 6 g Kashmiri chilli powder 
  • 1 tsp ground coriander
  • 50 g cashew paste or butter
  • 30 g butter
  • Roti and chopped coriander, to serve

Marinade

  • 200 g plain thick yoghurt 
  • 1 tbsp ginger garlic paste 
  • Salt, to taste 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time: overnight

  1. For the marinade, place the yoghurt, ginger garlic paste and salt in a large bowl. Add the lamb, stir to combine well, then cover and refrigerate overnight. 
  2. Dry roast the whole spices in a large frying pan over low heat for a few minutes or until fragrant. Blitz in a spice grinder or pound in a mortar into a powder. 
  3. Heat the oil in a large, heavy – based saucepan over medium heat. Add the onion and cook for 5 - 6 minutes or until soft. Add the ginger garlic paste, green chillies, chilli powder, ground coriander and the ground toasted spices. Stir for another 2 minutes or until fragrant. Stir in the cashew paste until well combined. Add the lamb, season with a little more salt and stir to combine well. Cover, reduce the heat to low and simmer for 1 - 2 hours or until the meat is very tender.
  4. Stir through the butter, check and adjust the seasoning if necessary, then scatter with coriander and serve with roti. 

 

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Photography by Andrew Dorn.