Entree: India – Awadhi / Lucknow – लखनऊई कोरमा ➤ Lucknawi Korma (Rich Lucknow-style braised spiced meat in a creamy yogurt and nut sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Additional 1 hr

Total 2 hrs 30 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1–1.5 inch pieces
- 1 cup (240 g) plain full-fat yogurt
- 2 tbsp (30 ml) vegetable oil or ghee
- 3 tbsp (45 g) ghee or unsalted butter
- 2 medium onions, finely sliced and then browned until deep golden, about 10 oz (300 g) raw before cooking
- 4 cloves garlic
- 1 tbsp (15 g) fresh ginger, grated
- 1/4 cup (30 g) blanched almonds, soaked and ground to a paste
- 2 tbsp (30 ml) heavy cream
- 1/4 cup (60 ml) milk
- 1/4 tsp (0.5 g) saffron strands soaked in 1 tbsp (15 ml) warm milk
- 1/2 tsp (2 g) ground cardamom
- 1/4 tsp (1 g) ground cinnamon
- 1/8 tsp (0.5 g) ground cloves
- 1 bay leaf
- 1 green chili, slit (optional)
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) rose water (optional, for finishing)
- 2 tbsp (8 g) chopped fresh cilantro and 1 tbsp (8 g) chopped mint for garnish

Instructions

1. Whisk the yogurt with half the grated ginger, half the garlic, 1/2 tsp salt, and 1/4 tsp pepper in a bowl. Add the lamb pieces, coat well, and marinate 1–4 hours in the refrigerator.
2. Heat 1 tbsp (15 ml) ghee or oil in a heavy skillet over medium-high heat. Remove lamb from marinade (reserve yogurt) and sear in batches until browned on all sides; transfer to a plate.
3. In the same pan, add 2 tbsp (30 ml) ghee and the sliced browned onions. Cook over medium-low heat until deeply browned and caramelized, about 12–15 minutes, stirring to prevent burning.
4. Add the remaining garlic and ginger, bay leaf, ground cardamom, cinnamon, and cloves; cook 1 minute until fragrant. Stir in the ground almond paste and cook 2–3 minutes to integrate.
5. Return the lamb to the pan, mix gently, then add the reserved yogurt mixture and 1/4 cup (60 ml) milk. Bring to a gentle simmer, reduce heat to low, cover, and braise until the lamb is tender, about 40–50 minutes.
6. Once the meat is tender, stir in the heavy cream, saffron-infused milk, and rose water if using. Simmer uncovered 5–7 minutes to thicken the sauce and meld flavors. Adjust salt and pepper.
7. Finish with a knob of ghee, sprinkle chopped cilantro and mint, and serve hot with fragrant rice, pulao, or Indian breads.