LAMB KORMA (Step By Step Guide IN ENGLISH) | How To Make Korma

korma is a rich and luxurious dish where the meat or  vegetables are braised in fat yogurt and spices to   produce a thick gravy today I will be showing you  step by step how I make lamb korma which turns out   to be juicy soft and extremely delicious nomoshkar  and welcome to curries with Bumbi the very first   thing that I will be doing is pureeing ginger and  garlic so I have taken one whole head of garlic   then Ginger and 2 green chilies which are totally  optional all of them go into the Blender jar along   with a fourth of a cup of water and gets Blended  to a smooth paste pot on medium high heat korma   recipes call for a generous use of oil or ghee I  used a third of a cup of oil but you do not have   to stick to this proportion so please adjust the  proportion of oil according to your preference now   before the oil turns hot add the sliced onions if  you add onions to very hot oil then the exterior   of the onions will immediately turn brown and  that will bring an initial visual happiness but   the outcome will make you very sad we want the  onions to Brown up gradually to bring out their   sweetness so add the onions when the oil is barely  warm after adding the onions you can start frying   them on a medium high heat I also added a Sprinkle  of salt to help the onions Brown up faster when   you start seeing the edges of onion starting to  get this little brown color bring down the heat   to medium and start stirring very frequently so  that all the onions Brown up together you want   the onions to Brown up but you do not want them  to turn too dark brown as that will make the gravy   bitter when you see a graceful Browning like this  switch off the heat of your stove and take out a   little more than a half of the onions leaving the  rest of the bit in the pot squeeze out as much oil   as possible while taking them out spread out the  onions onto a plate lined with paper towels and   then forget about them for now as you will need  them later on coming back to the pot heat back on   medium low and we need these whole spices dry bay  leaves cinnamon stick 1 black cardamom for that   Smoky flavor but if you do not have black cardamoms  do not worry too much about its absence then green   cardamoms few cloves and a little bit of cumin  seeds all the whole spices dive into the pot   stir on medium low heat for a few seconds and  then add the lamb here I would like to mention   I always rub the meat with about 4 tablespoons of  plain unflavored yogurt and leave it over night  in the refrigerator what the yogurt does here is  it tenderizes the meat and also takes care of any   unpleasant odors because I somehow do not like  that strong smell of lamb OK spread out the meat   as much as possible so that it gets that maximum  heat from the pan leave it like this on medium   high heat for a few minutes and then turn all the  pieces so that the other side gets fried as well after a few minutes it's time to add the fresh  ginger garlic green chili puree that we had made   in the beginning stir everything on high heat till  if any moisture that comes out from the meat dries   up completely and the oil leaves the sides now  what do you mean by oil leaving the sides let's   see how that oil is separating that's exactly what  we are looking for if you use less oil you should   be getting a drier kind of look but there should  be no water present there next it's spice time   half a teaspoon of turmeric powder the sunshine  of Indian Cuisine a tablespoon of kashmiri red   chilli powder for that vibrant red color please  add less to start with you can always add later   but once added it is very hard to pull out that  heat a tablespoon of ground coriander 2 teaspoons   of salt and freshly cracked black pepper stir  on medium heat for about 3 to 4 minutes next I   will do a step that I completely forgot I will  be pressure cooking this so I should have started   everything in my pressure cooker but mistakes  happen so I am going to transfer all of this   in my pressure cooker okay all have entered the  pressure cooker next I added a heaped teaspoon of   garam masala powder and a cup of hot water if you  do not want to use a pressure cooker add 3 cups of   water and simmer it on low heat keeping it covered  uncover from time to time if you see the water is   drying up but the meat has not turned tender add  more water and cook till the meat turns soft the   only difference between cooking in a pot and in  a pressure cooker is that the meat gets cooked   in 35 minutes in a pressure cooker whereas in a  pot it takes about an hour to an hour and a half while the lamb is getting cooked let's deal with  the fried onions in your blender jar add half a   cup of plain unflavored yogurt then I added  a date for that Sweetness in fact I used two   dates but my friends please remember to take  out the seeds from the dates before blending   or use the blades of your blender may get  damaged and then the brown onions go in   you can make a rough puree  but I like it to be smooth after 40 minutes of pressure cooking switch  off the heat and allow all that pressure to   be released naturally and then open the lid  of your cooker I still haven't switched on   the heat add that onion yogurt paste that  you've made I added about a little more   than half a cup of water to my Blender  jar to rinse out all the jar goodness next add about a third of a teaspoon of ground  nutmeg and a third of a teaspoon of ground mace   you want a thick gravy so  please do not add too much water cover and let it simmer away on low heat for  12 minutes at the 6 Minute Mark uncover give   a stir do a taste test and now is the time to  add more chili powder if you want more heat   or add more salt if you find it to be less or  add a pinch of sugar if you find it to be too   sour but that's totally optional cover again  for 6 more minutes after 6 minutes you will   be greeted by this aromatic delicious goodness  and if you like you can add a teaspoon of kewra   water at this point for the real mughlai kind  of Aroma but I like korma without Kewra water   because that nutmeg and mace brings in that  subtle flavor which sometimes gets lost if   Kewra water is added remove the bay leaf cinnamon  stick black cardamoms or whatever whole spices   catches your eyes because you do not want that  unnecessary drama at the table and look at the   thick luscious gravy clinging onto each piece of  meat I sometimes allow everything to settle down   and that allows the oil to float on top and then  I skim that oil off and I do not throw away that   oil no no no I cannot do that but I fry potatoes  in it or use it for frying eggs serve this with   naan Paratha or basmati rice and you will be  really proud of yourself please smash that like   button for me and help this video to reach out to  more people and I will see you next time bye bye

Channel: Curries With Bumbi

Views: 242,546

Keywords: korma recipes, how to make mutton korma, lamb korma recipe, how to make korma, lamb curry, lamb recipes indian style, bumbi, curries with bumbi

Id: p-BqgPKHDfw

Length: 8min 5sec (485 seconds)

Published: Fri Jun 30 2023