@brighteyes847: Royal Indian Lamb Korma with Fragrant Spices, Tender Lamb, and Luxurious Creamy Yogurt Sauce RECIPE-COOKING WITH BRIGHT EYES Ingredients: 1 kg lamb shoulder, cut into bite-sized cubes 2 tablespoons vegetable oil or ghee 2 large onions, finely sliced 4 cloves garlic, minced 2 tablespoons freshly grated ginger 1 cup plain full-fat yogurt, at room temperature 1/2 cup thickened cream 1/2 cup ground almonds 1 cup water or unsalted beef stock 2 tablespoons tomato paste 2 green cardamom pods, lightly crushed 1 cinnamon stick 4 whole cloves 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon garam masala 1/2 teaspoon ground turmeric 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper, optional 1 teaspoon salt, or to taste 1/2 teaspoon freshly ground black pepper 1 tablespoon lemon juice 2 tablespoons chopped fresh coriander 2 tablespoons toasted flaked almonds, for garnish Extra cream or yogurt, for drizzling (optional) Directions: Prepare the lamb. Pat the lamb cubes dry with paper towels and season with salt and black pepper. This helps the meat brown properly and develop a deeper flavour. Brown the lamb. Heat the vegetable oil or ghee in a large heavy-based saucepan or Dutch oven over medium-high heat. Working in batches, add the lamb and brown on all sides for approximately 5–7 minutes per batch. Transfer the browned lamb to a plate and set aside. Cook the onions. Reduce the heat to medium and add the sliced onions to the same pan. Cook for 8–10 minutes, stirring regularly, until soft and deeply golden. If the onions begin sticking, add a small splash of water and scrape up the flavourful browned bits from the bottom of the pan. Add the aromatics. Stir in the minced garlic and grated ginger. Cook for 1–2 minutes until fragrant, taking care not to burn the garlic. Toast the spices. Add the cardamom pods, cinnamon stick, cloves, ground cumin, ground coriander, garam masala, turmeric, paprika, and optional cayenne pepper. Stir for 30–60 seconds to release their aromas. Create the korma base. Stir in the tomato paste and ground almonds until evenly combined. Remove the pan from the heat briefly and allow it to cool for a minute. In a bowl, whisk the yogurt until smooth, then gradually mix in a few spoonfuls of the warm onion mixture to temper it. Return the pan to low heat and slowly stir the yogurt mixture into the sauce. Keep the heat gentle to help prevent the yogurt from splitting. Simmer the lamb. Return the browned lamb and any accumulated juices to the pan. Pour in the water or unsalted stock and stir to coat the meat in the aromatic sauce. Bring to a gentle simmer, then cover and cook over low heat for 1 hour 30 minutes to 2 hours, stirring occasionally, until the lamb is tender. Add a little extra water if the sauce becomes too thick before the lamb is ready. Make the sauce creamy. Stir in the thickened cream and simmer uncovered for another 5–10 minutes, allowing the sauce to become rich, smooth, and velvety. If the sauce is too thick, loosen it with a splash of warm water. Taste and adjust the seasoning as needed. Finish with fresh flavour. Remove the cinnamon stick and whole cloves if you can easily locate them. Stir in the lemon juice and half of the chopped fresh coriander. The small amount of acidity balances the richness of the creamy sauce. Garnish and serve. Spoon the lamb korma into a warm serving bowl. Drizzle with a little cream or yogurt, if desired, and scatter over the toasted flaked almonds and remaining fresh coriander. Serve hot with basmati rice, naan bread, or warm roti to soak up every bit of the fragrant sauce. Prep Time: 25 minutes | Cooking Time: 1 hour 50 minutes | Total Time: 2 hours 15 minutes Kcal: Approximately 620 kcal per serving | Servings: 6 servings

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Monday 02 November 2026 14:31:25 GMT