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Kishmish Badam Korma

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"A korma-style Indian curry, spicy but not hot. Serve with Indian naan bread or plain basmati rice, an Indian style vegetable dish, and a mixed salad of sliced onions and tomatoes for a luxurious Indian meal."
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1 h 29 m servings 474
Original recipe yields 4 servings


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  1. Heat oil in a skillet over medium heat. Fry almonds until pale brown, about 1 minute; remove with a slotted spoon and reserve. Add raisins to the skillet; cook until plump, about 1 minute. Remove with a slotted spoon and reserve.
  2. Place cloves, cardamom, and cinnamon stick in the skillet. Stir for 30 seconds. Add bay leaves; stir once. Add onions, increase heat to medium-high, and fry until they begin to brown at the edges, about 5 minutes. Add garlic and ginger; cook until fragrant, about 1 minute. Add coriander, cumin, paprika, and turmeric; fry for 1 minute more.
  3. Spoon yogurt into the skillet. Reduce heat to medium. Stir and fry until the mixture becomes pasty and specks of fat appear at the edges, about 2 minutes. Add lamb; stir and fry until nicely browned on all sides, about 8 minutes. Pour in water and add salt. Bring to a boil, reduce heat to low, and cover. Simmer until meat is tender, about 45 minutes.
  4. Increase heat to dry out and thicken sauce, if necessary. Remove skillet from heat, add reserved almonds and raisins and stir in garam masala.


  • Cook's Note:
  • Use Kashmiri red chili in place of the paprika if available.

Nutrition Facts

Per Serving: 474 calories; 34.6 17.5 24.1 83 667 Full nutrition

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