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
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Per serving
Steps
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Start your free weekContinue with free accessMake the korma paste
Blend the fried onions and soaked cashews with a little of the yogurt to a smooth paste.
Sear the lamb
Heat the ghee with the whole spices, add the lamb and ginger-garlic paste and fry for 10 minutes until lightly browned.
Add yogurt and spices
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Braise
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Perfume and serve
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Make the korma paste
Blend the fried onions and soaked cashews with a little of the yogurt to a smooth paste.
Sear the lamb
Heat the ghee with the whole spices, add the lamb and ginger-garlic paste and fry for 10 minutes until lightly browned.
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.
Braise
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Perfume 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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