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Malai Korma (East Indian Lamb In Almond Cream)


Boneless lamb – diced
2 pounds
Powdered ginger
½ tsp
3 tsp
Chopped onions
2 cups
Plain yoghurt
1 cup
Boiling water
½ cup
Ground blanched almonds
1 cup
Heavy cream
½ cup
Bay leaf
1 ½ tsp
Dried ground chilli peppers
¼ tsp

Trim fat from the lamb. Toss the lamb with ginger, ½ of the onions and ½ of the onions. Add 1/4 cup of yogurt and left stand for 30 minutes.

Melt butter in a heavy skillet. Saute the remaining onions for 10 minutes. Remove the onions with a slotted spoon and reserve. Add the lamb mixture to the skillet and cook over medium heat, stirring frequently, for 5 minutes. Add the remaining yogurt and cook until the liquid is absorbed. Add half the water, cover and cook until the mixture is dry. Add the remaining water, re-cover and cook 15 minutes.

Mix the almonds, cream, bay leaf, salt, ground chili peppers and reserved turmeric and onions. Add to the meat; re-cover and cook very low heat for 15 minutes. Discard bay leaf and add more seasoning if desired.