Lamb Khorma
Origin of the recipe
Khorma (korma, kurma) is a traditional Indian meat dish. Its name translates from Hindi as "stewed food." The Mughals brought this dish to India. The meat is stewed in yogurt with spices or another milk-based sauce. The consistency of khorma is somewhere between a main course and a first course, as the meat is doused with a generous amount of gravy.
What do you need for cooking?
Ingredients
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Salt
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Garlic
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Vegetable oil
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Water
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Onion
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Paprika
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Pepper
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Ginger
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Turmeric
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Yogurt
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Chili powder
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Cumin powder
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Green cardamom
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Carnation
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Peppercorns
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Garam Masala
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Chile
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Black cardamom
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Cinnamon
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Mutton
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Coriander powder
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Macis
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Kevra hydrosol
Kitchen utensils
- Knife
- Board
- Lid
- Pan
- shoulder blade
- Pressure cooker
Try lamb khorma – tender meat in a creamy sauce with aromatic spices that will transport you to the world of Indian cuisine!
Step-by-step recipe
Step 1:
Pour half a glass of vegetable oil into the pressure cooker.
Step 2:
Add 4-5 green cardamom and 2 black cardamom, 1-2 cinnamon sticks, 10-12 cloves, 10-12 peppercorns, mace, and 4-5 chili peppers. Fry for 1-2 minutes, stirring.
Step 3:
Add the lamb, cut into small pieces, and fry for 4-5 minutes over high heat, stirring.
Step 4:
Add grated ginger and garlic, mix and fry a little, stirring.
Step 5:
Add salt, turmeric, coriander powder, chili powder, cumin, and paprika. Mix well.
Step 6:
Add a glass of yogurt, stir and cook for 3-4 minutes over low heat, stirring.
Step 7:
Add 300 ml of water and stir.
Step 8:
Cover the pressure cooker with an airtight lid and cook for 15 minutes, then stir.
Step 9:
Finely chop and fry the onion until crispy, add to the meat, stir and cook for 2-3 minutes, stirring.
Step 10:
Mix and add mace powder, garam masala, black pepper, mix.
Step 11:
Add 3 cups of water, stir, cover and cook for 8-10 minutes.
Step 12:
Add half a teaspoon of kevra hydrosol, stir and turn off the heat.
Step 13:
Place in a deep plate and serve.