Prepare to embark on a mouthwatering adventure that will transport your taste buds straight to the opulent kitchens of Mughal emperors! This Moghlai Lamb Korma is not just a dish; it's a luxurious experience that marries tender lamb with a symphony of aromatic spices and sweet golden raisins. Imagine falling-apart meat bathed in a creamy, rich sauce that tells a story of centuries-old culinary tradition - and the best part? You can recreate this royal feast right in your own kitchen!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Indian
Serves: 6 servings
Ingredients
- 2 lbs lamb, cut into cubes
- 1 cup yogurt
- 2 onions, finely sliced
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 tsp garam masala
- 1/2 cup golden raisins
- 1/2 cup sultanas
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large mixing bowl, combine yogurt, minced garlic, grated ginger, garam masala, and salt. Mix thoroughly to create a marinade.
- Add lamb cubes to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours, preferably overnight, to allow flavors to penetrate the meat.
- Heat a heavy-bottomed large pot or Dutch oven over medium-high heat. Add a small amount of oil and begin caramelizing the finely sliced onions until they turn golden brown and develop a deep, rich color.
- Remove the marinated lamb from the refrigerator and bring to room temperature. Add the lamb pieces to the caramelized onions, reserving the remaining marinade.
- Sear the lamb cubes on all sides until they develop a rich, brown crust, which helps seal in the flavors and create depth in the dish.
- Pour in the remaining marinade, stirring to combine with the lamb and onions. Reduce heat to low, cover the pot, and let the meat simmer gently.
- After 45 minutes of slow cooking, add golden raisins and sultanas. These will plump up and add a subtle sweetness to the korma.
- Continue cooking for another 15-20 minutes until the lamb is tender and can be easily pulled apart with a fork. The sauce should be thick and rich.
- Taste and adjust seasoning as needed, adding more salt or garam masala to enhance the flavors.
- Remove from heat and let the korma rest for 10 minutes to allow flavors to meld together.
- Garnish with fresh chopped cilantro before serving. Ideal accompaniments include basmati rice or naan bread.
Tips
- Marination is Key: Allow the lamb to marinate overnight if possible. This ensures maximum flavor penetration and incredibly tender meat.
- Patience with Caramelization: Take your time caramelizing the onions. The deeper the golden-brown color, the more complex and rich your korma's base flavor will be.
- Low and Slow is the Way to Go: Gentle, slow cooking is crucial for breaking down the lamb and developing deep, harmonious flavors.
- Raisin Timing: Add the golden raisins and sultanas later in the cooking process to prevent them from becoming mushy and to maintain their plump, sweet texture.
- Rest Before Serving: Always let the korma rest for 10 minutes after cooking. This allows the flavors to settle and intensify, creating a more cohesive dish. Pro Tip: For an authentic touch, serve with freshly made basmati rice or warm, buttery naan bread to soak up every last drop of that incredible sauce!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 120mg
