Lamb/Mutton Korma

Ingredients

For the Marinade:

• 2 lbs Lamb or Mutton, cubed
• 1 ltr Yogurt
• 1 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tsp Coriander powder
• ½ tsp Garam masala
• ½ tsp Salt
• 1 tsp Ginger-garlic paste

For the Korma Sauce:

• 3 tbsp Oil or Ghee
• 2 Onions, finely sliced
• 1 tbsp Ginger-garlic paste
• 2 Green chilies, slit
• 2 tbsp Cashews or Almonds, ground into a paste
• ½ tsp Cumin powder
• ½ tsp Cardamom powder
• 1 small Cinnamon stick
• 2-3 Cloves
• 1 Bay leaf
• Salt to taste
• Fresh coriander leaves for garnish
• Slivered almonds (optional for garnish)

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Instructions

Step 1: Marinate the Meat

1. In a bowl, mix yogurt, turmeric, red chili powder, coriander powder, garam masala, salt, and ginger-garlic paste.
2. Add lamb/mutton pieces and coat well.
3. Cover and refrigerate for at least 2-4 hours (overnight for best flavor).

Step 2: Cook the Base

1. Heat oil or ghee in a deep pot over medium heat.
2. Add sliced onions and sauté until golden brown. Remove half for garnish.
3. Add ginger-garlic paste, green chilies, and whole spices (cinnamon, cloves, bay leaf) and sauté for 1-2 minutes.

Step 3: Cook the Meat

1. Add the marinated lamb/mutton to the pot and brown it on all sides.
2. Stir in the ground cashew/almond paste and mix well.
3. Pour in water or stock if needed, cover, and simmer for 45-60 minutes until the meat is tender.

Step 4: Finish & Serve

1. Stir in cardamom powder, and cumin powder. Cook for another 5 minutes.
2. Adjust salt and garnish with fried onions, fresh coriander, and slivered almonds.
3. Serve hot with naan, paratha, or basmati rice.

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Nutritional Values (Per Serving - Approximate for 6 Servings)

• Calories: ~480 kcal
• Protein: ~35g
• Carbohydrates: ~12g
• Fat: ~35g
• Fiber: ~3g