Lamb Korma



  • 500 gms boneless Lamb pieces-cleaned
  • 2 medium onions (1 for paste and 1 onion chopped)
  • 1/2 cup low fat yogurt
  • 3 cloves of garlic
  • A pinch of saffron
  • 2 tsp salt- to taste
  • 1 cup of single cream
  • 6 nos almonds
  • 1 tbsp Sunflower oil
  • 2 tsp coriander seeds (dhaniya)
  • 1 tsp freshly ground pepper powder
  • 1 tsp paprika
  • 1 tsp garam masala


  1. Soak saffron in hot water.
  2. Prepare a masala paste of coriander seeds, 1 onion, almonds and garlic then mix it with 1/2 cup yoghurt- Using a mixer.
  3. If you don’t have an electric mixer than use 1Tbsp of coriander powder and 1 Tbsp of ground almonds and mix with very finely chopped onions and garlic and mix it with yogurt.
  4. Marinate the Lamb in above mixture for 2 hours.
  5. Heat oil in a pan and fry the chopped onion. Keep aside
  6. In the pan add the marinated Lamb and cook till the masala dries. Add one cup of hot water and cook for 35 minutes, then keep it aside.
  7. Add salt, pepper powder, paprika powder and cook till oil separates.
  8. Add fried  onions and the beaten cream.
  9. Add soaked saffron to the cooked Lamb masala.
  10. Add garam masala and cook for 5 mins.

Serve it over rice with chopped coriander leaves on top.

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