Entree: Singapore – Indian Singapore – लैम्ब कोरमा ➤ Lamb Korma (Creamy, mildly spiced braised lamb in a nut-and-yogurt based Mughlai-style sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 10 min

Additional 1 hr

Total 2 hrs 40 min

Ingredients

- 2 lb (900 g) boneless lamb shoulder, trimmed and cut into 1 in (2.5 cm) cubes
- 1 cup (240 g) plain full-fat yogurt
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) ground turmeric
- 2 large onions, thinly sliced, about 12 oz (340 g)
- 3 tbsp (45 ml) ghee or vegetable oil
- 1 tbsp (15 g) ginger-garlic paste
- 4 green cardamom pods
- 1 cinnamon stick, 2–3 in (5–7.5 cm)
- 4 whole cloves
- 1 bay leaf
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground white or black pepper
- 3/4 cup (100 g) raw cashews or blanched almonds, soaked in warm water 15 minutes and blended to a smooth paste with 3–4 tbsp (45–60 ml) water
- 1/2 cup (120 ml) water or low-sodium stock, plus extra as needed
- 1/4 cup (60 ml) heavy cream or coconut cream
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- 2 tbsp (16 g) toasted sliced almonds for garnish
- 1 tsp (2 g) garam masala, added at the end
- Lemon wedges for serving

Instructions

1. Marinate the lamb: in a bowl combine lamb cubes, yogurt, 1/2 tsp salt, and turmeric. Cover and refrigerate at least 1 hour or overnight for best flavor.
2. Fry the onions: heat ghee in a wide heavy-bottomed pan over medium heat. Add sliced onions and cook, stirring often, until deep golden brown and caramelized, about 20–25 minutes. Remove half the onions for garnish and reserve.
3. In the pan with remaining onions, add ginger-garlic paste, cardamom, cinnamon stick, cloves, and bay leaf; sauté 1–2 minutes until aromatic. Add ground coriander, cumin, and pepper and cook 30 seconds.
4. Add the marinated lamb and sear on higher heat until edges begin to brown, about 6–8 minutes. Stir in the nut paste and 1/2 cup (120 ml) water or stock to loosen the sauce.
5. Reduce heat to low, cover, and simmer gently until lamb is tender, about 45–60 minutes, stirring occasionally and adding small amounts of water if sauce becomes too thick.
6. Stir in the cream and garam masala, simmer uncovered 5 minutes to meld flavors. Adjust salt to taste.
7. Serve garnished with reserved caramelized onions, chopped cilantro, and toasted sliced almonds alongside steamed basmati rice or warm naan and lemon wedges.