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Coconut Chile Surnoli
Lamb Korma
| By : |
Probably the single most popular dining destination in New Delhi is Karim’s, in the old part of the city. The restaurant is over a hundred years old — it’s been run by the same family for four generations — and has served its famous mutton korma since the beginning. If you can’t make it to Karim’s, here’s a version of the korma for you to make at home. I usually make it with lamb, but you can swap in goat or mutton. Make sure to do as they do at the restaurant, and eat it with a giant pile of fresh naan.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
6 servings
|
Ingredients
- 1 cup plain yogurt
- 1/2 cup garlic minced
- 2 tbsp Ginger minced
- 2 tbsp amchur powder
- 1 tbsp ground cumin
- 1/2 tsp ground cloves
- 1 tbsp freshly ground black pepper
- 1 tbsp kosher salt
- 2 tsp kashmiri chili powder
- 1 1/2 lbs lamb stewing meat cut into
2 inch pieces - 3 tbsp vegetable oil
- 8 green cardamom pods cracked
- 3 cinnamon
2 inch - 1 cup low-sodium beef broth
- 1/2 cup chopped cilantro
- 1/2 cup store-bought crispy fried onions
Ingredients
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Instructions
- Whisk together the yogurt garlic, ginger, amchur, cumin, cloves, pepper, salt, and chili powder in a large bowl.
- Add the meat to the yogurt mixture and stir until the meat is evenly coated. Cover and refrigerate for at least 1 hour or up to 8 hours.
- Using the Sauté function on High, heat the oil for about 1 minute, until shimmering. Add the cardamom pods and cinnamon sticks; cook for 1 minute, until fragrant. Add the lamb and yogurt marinade, then stir in the broth. Secure the lid and cook on high pressure for 23 minutes.
- Once the cooking is complete, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure. Stir in the cilantro, taste and add more salt if needed. Garnish with crispy fried onions and serve.
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My son made this for dinner- it was Delicious!
This recipe lists garlic quantity as 1/2 cup. Is this correct?
I have the same question Michele has, 1/2 CUP of garlic? I’d like to try it but don’t want to waste the ingredients on a typo! Please reply!
Hi! Yes, that’s the right amount of garlic. The flavor mellows in the stew – I promise!
Thank you Chandra
Loved it!
Good taste added potatoes into the receipe
Came out very watery. I would eliminate the beef broth next time. I used xanthan gum to thicken because I did not want to take the time for a reduction. Flavors quite wonderful, thank you…
I have a hard time finding the kashmiri Chili. Does anyone has an alternative?
Hi Sascha,
You can find Kashmiri Chili powder either at Wal-Mart or order it online on Amazon. Kashmiri chili powder is similar to a mild type of chili powder, so you could substitute using a mixture of cayenne and sweet paprika. Or you could use regular chili powder.
Sorry, but this was not a winner for me. Way too watery. Another user suggested omitting the beef broth. Probably a good idea. The watery sauce also might explain why the recipe as a whole seemed under-seasoned, and I made the recipe using every ingredient as specified. If I were to make this again, I would omit the broth and add some heat. This was just too bland for our tastes.
Hi Dr B,
The beef broth is the only liquid in the recipe, which is needed for the Instant Pot to pressure cook. If it is too watery for your taste you can reduce the sauce after cooking and increase the spice to your liking.
Can the beef broth be substituted with another liquid?
You can substitute another watery-like liquid. I would recommend mushroom broth to get a similar taste.
Even though everybody is hating on this recipe for being too watery, that is how it is supposed to be. Everything about it is amazing tasting and it is fun and easy to make. If you want a thicker korma, double the recipe and leave the beef broth the same or half the recipe. I served mine on basmati rice. If you want it to be more spicy, than put in a teaspoon of ground chili pepper, that you crush into a powder with a mortar and pestle and put a tiny bit of water and cornstarch to make a paste.