Creamy Saffron Lamb Curry — Mughlai Lamb Korma
A Mughlai lamb korma in a creamy cashew-yogurt gravy with green cardamom, mace, and a saffron finish — slow-cooked nawabi tradition for the weekend table.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 440g lamb pieces with 1/2 cup yogurt, 3 tbsp ginger-garlic paste, 0.5 tsp white pepper, and 0.5 tsp salt; coat well and rest 8 minutes. Soak 50g cashews in hot water 15 minutes, drain, and blend with 1/2 cup water until completely smooth. Puree 2 medium onions to a smooth paste.
Toast
Heat 3 tbsp ghee and 1 tbsp oil in a heavy saucepan over medium heat. Add 8 lightly crushed green cardamom pods, two 1-inch cinnamon sticks, 6 cloves, and 2 bay leaves; sizzle 30 seconds until fragrant.
Saute
Add onion paste to the pan, cook 8 minutes on medium with constant stirring until moisture evaporates and paste turns pale gold. Add marinated lamb with all marinade; sear 3 minutes on medium-high, stirring, until yogurt absorbs and edges turn opaque.
Bloom
Reduce heat to low. Add 2 tsp ground coriander, 1 tsp ground cumin, 0.5 tsp ground green cardamom, pinch of ground mace, and remaining 0.5 tsp salt with a splash of water. Stir 30 seconds to bloom the spices.
Simmer
Pour in 400ml hot water, cover, and simmer on low 28 minutes with one stir until lamb is fork-tender. Uncover, stir in cashew paste, simmer 3 minutes on low until gravy thickens to ivory colour.
Finish
Add 120ml milk and 5 tbsp cream, simmer 2 minutes on low without boiling. Off heat, stir in saffron milk and 1 tsp garam masala. Cover and rest 2 minutes.
Plate
Transfer korma to a serving bowl, garnish with 2 tbsp fresh coriander, and serve with naan, sheermal, saffron pulao, mango pickle, and roasted papad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.