The Royal Curry:
They say, there is no better curry in the world than the korma cooked right. Badam Korma or Lamb Almond Korma Curry Recipe is aromatic, rich and creamy which, like many other spices and nuts based dishes, has its roots in the Mughal cuisine of South Asia.
Pat Chapman writes in his book ‘India Food and Cooking’ that the cook who could create a number of variations from korma was considered the head chef in the royal kitchen and fit to cook for the emperor’s table.
What Makes This Korma Curry Recipe So Unique:
Although there are many different versions of the recipe but the common factor is the smooth paste that is made with processing yogurt and almonds or cashew nuts together to give it the luscious texture.
Also the braising technique is used always to keep the meet moist and melt in the mouth soft. To achieve that heart warming texture, first the meat is fried till brown on outside and then cooked, with liquid added, over very low heat. Also check my Afghani Korma Lawand which has a nut based curry but is more mild in spiciness.
Korma Curry Recipe – a Classic Eid Dish:
Korma is not just a recipe, it’s a culinary experience par excellence and a food heritage that has been lovingly cooked and enjoyed generation after generation for many centuries. As I mentioned before, it’s very delicious but rich curry, therefore usually its served on festivals and family gatherings. No Eid, wedding or formal gathering is complete without this dish.
You can also switch to chicken or fish if you are not into lamb meat. Also visit my Eid Recipes Collection for more classic meat dishes.
1 medium onion, chopped
3 tablespoons ginger-garlic paste
2 cups plain yogurt
1 cup almonds, blanched and skins remove
1 stick cinnamon
2 black cardamoms
3-4 green cardamoms
1 teaspoon cumin powder
1 teaspoon coriander powder
1/4 teaspoon turmeric
( or to taste)2 teaspoon red chilli powder
Salt to taste
3-4 tablespoons sunflower oil or ghee
Rose water or saffron
This Is What You Do:
Remove them from oil and set aside.Add lamb pieces to the oil and fry on medium heat till golden brown on outside. Add the spices and ginger-garlic paste to the lamb, stir fry for 2-3 minutes.
Add yogurt, fried onions and 1/2 cup almonds to the blender and make a smooth paste. Add this paste to the lamb and spices in the pan. Continue to stir fry till the oil separates from the masala.
Keep stirring vigilantly because at this stage the yogurt can catch on the bottom of the pan quite easily.
Reduce heat, add 3-4 cups water and cover the pan. Let the meat cook at least an hour or till it gets very tender. If the curry gets too thick, add a little more water for desired consistency.
Add the remaining blanched almonds and a few drops of rose water or pandan/kewra essence right before serving for that special royal Mughlai touch. Serve hot with naan or rice.