Entree: India – Madhya Pradesh – गोश्त कोरमा ➤ Gosht Korma (Slow-cooked spiced meat curry in a rich creamy yogurt and nut sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) lamb shoulder, boneless, cut into 1–1.5 inch pieces
- 1 1/2 tsp (8 g) salt, plus more to taste
- 1/2 tsp (1 g) ground turmeric
- 1/2 cup (120 g) plain yogurt, well beaten
- 3 tbsp (45 g) ghee or vegetable oil
- 2 large onions, thinly sliced (about 12 oz / 340 g)
- 2 tsp (6 g) garlic paste or minced garlic
- 2 tsp (6 g) ginger paste or minced ginger
- 4 green cardamom pods, lightly crushed (approx. 1 g)
- 1 cinnamon stick, 2–3 inches (about 3 g)
- 4 whole cloves (approx. 0.5 g)
- 1 bay leaf (approx. 0.3 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground black pepper
- 1/4 tsp (0.5 g) ground nutmeg (optional)
- 1/3 cup (40 g) ground almonds or almond meal
- 1/2 cup (120 ml) water or lamb stock, plus extra as needed
- 2 tbsp (30 ml) cream or additional yogurt to finish (optional)
- 2 tbsp (30 g) chopped fresh cilantro for garnish
- 1 pinch saffron soaked in 2 tbsp (30 ml) warm milk (optional)
- 1–2 green chilies, slit (optional, adjust to heat preference)

Instructions

1. In a bowl, combine the lamb pieces with 1 tsp salt, turmeric, and the beaten yogurt. Mix well and marinate for at least 1 hour, preferably 3–4 hours in the refrigerator.
2. Heat ghee or oil in a heavy-bottomed pot over medium heat. Add cardamom pods, cinnamon stick, cloves, and bay leaf; fry briefly until aromatic, about 30 seconds.
3. Add the sliced onions and cook slowly, stirring frequently, until deep golden brown and caramelized (this may take 15–25 minutes). Remove half the browned onions for garnish/texture and reserve.
4. Add the garlic and ginger to the remaining onions in the pot and cook 1–2 minutes. Add the marinated lamb (with any remaining yogurt), raise heat to medium-high, and brown the meat on all sides, about 6–8 minutes.
5. Stir in ground cumin, ground coriander, ground pepper, ground nutmeg if using, and the ground almonds. Add 1/2 cup water or stock, scrape any browned bits from the bottom, and bring to a gentle simmer.
6. Reduce heat to low, cover partially, and simmer gently until the lamb is tender, about 1 to 1 1/2 hours (time will vary by meat). Stir occasionally and add additional water if the sauce reduces too far.
7. When the meat is tender and the sauce is rich and thickened, stir in cream or an extra spoonful of beaten yogurt off heat to prevent curdling. Add the saffron milk if using, adjust salt, and fold in reserved browned onions and slit green chilies.
8. Garnish with chopped cilantro and serve hot with steamed basmati rice or warm flatbreads.