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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.


Recipe Summary

20 mins
1 hr 9 mins
1 hr 29 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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

474 calories; protein 24.1g; carbohydrates 17.5g; fat 34.6g; cholesterol 82.6mg; sodium 667.4mg. Full Nutrition