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I add a teaspoon of curry to the recipe and thicken slightly with a roux
This recipe was delicious. Thank you for all the recipes you’ve put together!
Hi there! Thanks for the recipe. I’m going to be making this in a few days. Can I use ground spices, instead? If so, how much of each spice (cloves, cardamom, black pepper, etc) should I use? I will also be doubling the recipe. Thank you so much!
Hi Asma, great question! I’ve added approximate ground spice equivalents to the ingredient list. You’ll need to double if you are doubling the recipe.
Wonderful! Thank you so much for your prompt response :) Noshe-jaan, as we say in Farsi! Bon apetit!
This tasted very good, but the sauce curdled. I used full fat yogurt. Can you suggest what I may have done wrong, and how I can stop it happening again. Thank you.
Hi Helen, maybe the full fat yogurt still doesn’t have enough fat? I would try stirring in some heavy whipping cream. Make sure when you bring it to a simmer that it is a very low simmer.
Firstly, this is excellent – I halved it. I’d recommend using closer to full spice than half if you are doing what I did.
Do you think this recipe could use sugar, Elise? Even 1 tbsp? I feel like it’s lacking a little richness or sweetness.
Hi Jarrett, if you sprinkle a little sugar on it and you think that improves the taste for you, go ahead!
Hi Elise, quick question – do you think it could be frozen, or would the yoghurt not survive?
Thanks so much for this – and many other – recipes!
Hi Rachel, great question! I don’t know the answer. I haven’t tried freezing this recipe. But if you do, please let us know how it turns out for you.
I naturally am a lamb korma person, the number one dish for me in any authentic Indian restaurant. And I avoid making it for myself because I worry I’d mess it up. I tried this recipe out and the flavors are all there, yumm, my first attempt to cook any Indian dish ever. The only thing is that the consistency is not the same as what I am used to, but I guess it is to do with the amount of water added? I followed all the measurements as recommended though.
This looks good enough to replace my monthly chili adventure. One thing I might change since it works so well on the chili is to toast at least least the cumin and coriander in a pan and then pass those through a pepper grinder. Makes for wonderfully intense and smoky flavors.
This recipe is excellent. I reduced the water a little, added a can of coconut milk instead of yogurt and cooked it in a slow cooker overnight. It was absolutely delicious.
So I made this and loved the scents of the spices working. Ran into a little problem when I taste tested near the end. It was not very flavorful and very sour. Should have tasted the yogurt before adding it. The brand I bought was quite sour (not bad just a sour taste) and the result in the sauce was “inedible sour”. Added more cinnamon, a lot, added more cardamom and coriander, then added sweeteners; first a little sugar. When that did not touch it, we went for the big guns and added some molasses to balance the sour. There was no “molasses” flavor, but it took that extra sweetener to make this work because I did not taste the yogurt brand I bought.
In addition to knowing your yogurt and buying something that is balanced in taste, I would also suggest blending your water and yogurt together and not adding it when the mixture is too hot (lower than boiling/simmering) which could lead to separation of the yogurt even if full fat. Warming the yogurt with the room temp water should help.
Also watch how much turmeric you add as it can wreak havoc with your taste buds if too much and you are not used to it as a primary spice
Well I didn’t make the recipe (yet) but I went straight to the library and checked out the book, and loved it! Then I went to the internet and bought the book so I could have the recipes on my cookbook shelf. Najaf Masari is a wonderful storyteller and recipe-teller. Thanks so much for sharing this.
Great post, just had to make it immediately. I used all spices as specified, but instead of using stove top, I tossed all into slow cooker as inspired by recent Slow Cooker Mexican Pulled Pork recipe (thanks for that one as well!) for 6 hours with “simmer” setting. I was a bit doubtful about cooking something in dairy product for such a long time, but it came out great.
Made this today. Big hit with the family. Just enough spice to add a warmth to the mouth. Made it just like the recipe said. Will make it again for friends and family when they visit.
I love the comments (even those of critique) and especially the last one. This one makes it very clear that all recipes are local. One man’s korma is another woman’s qorma and how one arrives at the “best” is a matter of whose taste buds and history are judging. Rarely do we make a recipe as suggested. Rather we use our local flavor needs and knowledge to enjoy the process and then, ultimately, the food.
First, thanks for mentioning the book. sounds intriguing and I want to read it, esp. the way it describes the recipe.
I was reading the comments above. All I can say is the term “Korma/Quorma” is translated in diff. ways in different regions of the subcontinent. Even in India, different states make korma in different ways. The recipe of Korma from the northern regions of India is very different from that in the south. So there is no one single “traditional” recipe. This looks fantastic and if I had to do it, I would use goat meat :) as I do not like the gamey flavor of lamb.
Thanks for adding the link to my post Elise. Much appreciate it.
Can I use pork to make this?
Wish you were my friend. I’d love to have somebody audition books for me. (Well, I guess you just did that.) Your recipe looks wonderful. I have easy access to ground lamb, so I think I’ll make meatballs and use those. Maybe I’ll even try beef if there is no lamb around. I find all the comments quite enriching as well.
On the Lamb Korma…I have a question please.
Do you use the entire cardamom pod, outer shell/covering and all?
I always thought it was like a brittle woody covering that would not ‘break down’ but rather end up like hard straw in a dish. I have always opened the pods, taken out the little seeds and thrown the shell away.
OH LORD, have I been wasting my time all these years?!?
Do they cook up tender after a bit of time, say an hour?
I have other dishes where cardamom pods are required, so I would love to know.
Also, I can’t eat lamb. Is there a protein substitute.
Some recipes call for just the cardamom seeds, some for the whole pods. When a recipe calls for the whole pod, then use the whole pod. I grind the whole pod in a mortar and pestle until it’s pretty well broken up. I think if you were baking with cardamom, you would only want the seeds, because the pods would end up a little tough. But in this case, the stew cooks for at least 2 hours, in liquid, and you’ve already crushed and ground the pods.
As for protein substitutes, both chicken and beef have been recommended.
Love the recipe, will try this with chicken since I rarely cook lamb. Thanks for the book tips, sounds like a great read! I especially love how author instructs you to read a book while you wait for dish to finish, nice way to spend an afternoon.
Looks wonderful could
this recipe work with beef