Mughlai Lamb Korma
A rich, aromatic Mughlai braise of lamb in yogurt, browned onions and ground cashews, perfumed with cardamom, mace and saffron. Mellow, nutty and luxurious.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the korma paste
In a blender, combine the fried onions, soaked cashews and 3 tbsp of the yogurt. Blend until smooth and set the paste aside for later.
- 3 onions fried onions
- 60g soaked cashews
- 3 tbsp yogurt
✅ Done when: paste is smooth with no lumps
Brown the lamb
In a large heavy pot (5-6 litre), melt the over medium heat and warm the cardamom, cloves and cinnamon for 30 seconds. Raise heat to medium-high, add the lamb and ginger-garlic paste, and fry 10 minutes, stirring often.
- 5 tbsp
- 8 cardamom pods
- 4 cloves
- 1 cinnamon stick
- 1kg lamb
- 1½ tbsp ginger-garlic paste
✅ Done when: lamb is lightly browned on all sides
Add yogurt and spices
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Cook slowly
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Add the aromas and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the korma paste
In a blender, combine the fried onions, soaked cashews and 3 tbsp of the yogurt. Blend until smooth and set the paste aside for later.
- 3 onions fried onions
- 60g soaked cashews
- 3 tbsp yogurt
✅ Done when: paste is smooth with no lumps
Brown the lamb
In a large heavy pot (5-6 litre), melt the over medium heat and warm the cardamom, cloves and cinnamon for 30 seconds. Raise heat to medium-high, add the lamb and ginger-garlic paste, and fry 10 minutes, stirring often.
- 5 tbsp
- 8 cardamom pods
- 4 cloves
- 1 cinnamon stick
- 1kg lamb
- 1½ tbsp ginger-garlic paste
✅ Done when: lamb is lightly browned on all sides
Add yogurt and spices
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook slowly
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the aromas and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Lamb korma is one of the signature dishes of the Mughal court and later of the Nawabs of Awadh in Lucknow, whose cooks were famous for refined, gently spiced, perfumed dishes.
Korma was a feast dish, made for celebrations and royal banquets with the finest ingredients — nuts, saffron, cream and fragrant waters.
⭐ Why It's Famous
Rich and fragrant without heat, lamb korma is Mughlai elegance in a single pot.
💡 Fun Fact
Mace is the lacy red covering of the nutmeg seed — it has a more delicate, floral flavour than nutmeg itself.
Delhi & Lucknow (Mughlai/Awadhi)
26.85°N, 80.95°E
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