Lamb Korma with Pilau Rice (Printable)
Tender lamb infused with aromatic spices served alongside fragrant pilau rice, perfect for special occasions.
# What You'll Need:
→ Lamb Korma
01 - 1.76 pounds boneless lamb shoulder, cut into 1.2-inch cubes
02 - 2 tablespoons vegetable oil
03 - 2 medium onions, finely sliced
04 - 3 garlic cloves, minced
05 - 1 tablespoon fresh ginger, grated
06 - 2 green chilies, slit lengthwise (optional)
07 - 1/2 cup plain yogurt
08 - 1/2 cup coconut milk
09 - 1/4 cup ground almonds
10 - 1/2 cup water
11 - 2 tablespoons tomato purée
12 - 2 teaspoons ground coriander
13 - 1 1/2 teaspoons ground cumin
14 - 1 teaspoon garam masala
15 - 1/2 teaspoon ground turmeric
16 - 1/2 teaspoon ground cinnamon
17 - 4 green cardamom pods, lightly crushed
18 - 2 bay leaves
19 - Salt and freshly ground black pepper, to taste
20 - 2 tablespoons fresh cilantro, chopped (for garnish)
21 - 2 tablespoons slivered almonds, toasted (for garnish)
→ Pilau Rice
22 - 1 1/2 cups basmati rice
23 - 3 cups water
24 - 1 tablespoon ghee or unsalted butter
25 - 1 small onion, finely chopped
26 - 2 whole cloves
27 - 2 green cardamom pods
28 - 1 small cinnamon stick
29 - 1 bay leaf
30 - 1/2 teaspoon salt
# How-to Steps:
01 - Rinse basmati rice under cold water until clear, soak for 20 minutes, then drain thoroughly.
02 - Heat vegetable oil in a large heavy-based pan over medium heat. Add sliced onions and sauté until golden brown, approximately 10 minutes.
03 - Stir in minced garlic, grated ginger, and slit green chilies; cook for 1 minute until aromatic.
04 - Add lamb cubes to the pan, browning evenly on all sides for about 5 minutes.
05 - Mix in ground coriander, cumin, garam masala, turmeric, cinnamon, crushed cardamom pods, and bay leaves. Stir and cook for 2 minutes to release flavors.
06 - Stir in tomato purée and ground almonds, blending thoroughly with spices.
07 - Gradually add plain yogurt while stirring constantly to prevent curdling. Pour in coconut milk and water, season with salt and black pepper, and bring to a simmer.
08 - Cover and cook gently over low heat for 1 hour, stirring occasionally, until lamb is tender.
09 - In a medium saucepan, heat ghee over medium heat. Add chopped onion and sauté until softened. Add cloves, cardamom pods, cinnamon stick, and bay leaf; fry for 1 minute. Stir in soaked and drained rice, coating grains with the aromatic mixture. Pour in water and salt, bring to a boil, reduce heat to low, cover, and simmer for 12–15 minutes until rice is cooked and liquid absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
10 - Taste korma and adjust seasoning if necessary. Remove whole spices (cardamom pods and bay leaves). Serve lamb korma over pilau rice, garnished with chopped cilantro and toasted slivered almonds.
# Expert Pointers:
01 -
- The lamb becomes incredibly tender after slow simmering, soaking up every bit of spice and creaminess.
- The pilau rice is fragrant and fluffy, with whole spices that release their perfume as you fluff each grain.
- Its impressive enough for guests but forgiving enough that you can relax and enjoy the process.
- Leftovers taste even better the next day once the flavors have had time to deepen and meld together.
02 -
- Always add yogurt gradually and stir constantly, or it will curdle and turn grainy in the hot pan.
- Dont rush the onions, letting them caramelize properly creates a sweet, deep base that carries the whole dish.
- Use a heavy-based pan to prevent the sauce from sticking and burning during the long simmer.
- Soaking the rice is not optional, it removes excess starch and ensures fluffy, separate grains every time.
03 -
- Toast the whole spices for the pilau rice in a dry pan before adding them to the ghee, it releases even more aroma and flavor.
- If the korma sauce gets too thick, thin it out with a little stock or water instead of more coconut milk to keep the balance right.
- Always taste before serving and adjust the salt, a pinch more can make all the flavors pop.
- Let the korma rest for 10 minutes off the heat before serving, the sauce thickens slightly and clings to the lamb perfectly.