Clem's Lamb Korma


Korma originates from the Indian sub-continent and features meat (or vegetables) braised in a thick sauce/gravy of yogurt and spices. Korma is anglicized from qorma meaning "braise" in Urdu. It is a dish introduced by Mughals in their incursions into then India.

My introduction to authentic korma was in Islamabad in the winter of 2006/2007 (stories here and here). Thus, I looked for a Pakistani recipe to follow for my made-from-scratch effort. I used the following method ("Cooking with Fem" on YouTube):

  1. Marinate 500 g lamb or mutton in:
    Yogurt   200 g
    Ginger, garlic and coriander leaves paste   3 tsp
    Coriander powder   3 tsp
    Chilli powder   2 tsp (or to taste)
    Zeera powder   1 tsp (omit if you cannot find it)
    Tumeric powder   1 tsp
    Salt to taste
    Leave for at least 30 minutes
     

  2. In 3 tbsp of oil (I think a lot more than 3 was used by Fem) fry:
    Black pepper   1/2 tsp
    Clove   5
    Green cardamon   3
    Cinnamon stick   1
    Star anise   1
    Black cardamon   1
    Mace   1
     

  3. Add the marinated lamb to the spices and hard fry for ten minutes.
     

  4. Lower the heat and cook for another ten minutes to lose the raw spice taste of the marinate (the fry should become aromatic).
     

  5. Add ground fried onions (quantity is from two large onions) and continue to fry for a few minutes.
     

  6. Add 1 cup of water and cook under low heat until the meat is tender.
     

  7. When ready, add 1/2 tsp of lemon juice and garam masala to taste.
     

  8. Garnish with chopped coriander leaves just before serving.


My effort served with extra long basmati rice and poppadoms (circular pieces of thin spiced, bread made from ground lentils fried in oil).

The recipe turned out to be sedentary and I shall look for a more robust one which evokes my time in Islamabad. Note that almost every korma I came across in Islamabad, had a thick layer of oil on top. When I once was at a stall there to buy a korma takeaway, the chef did this and that to prepare it and at the end just before he packed the serving up, he ladled some of the korma oil from a pot and slathered my takeaway portion with it. Have a look here for what I mean.




 

 

03 March 2021
 


 

 

 

 



Created by Clem Kuek