Tuesday, December 6, 2011

Lamb Curry(lamb korma) with Roomali Roti

Korma is usually made by marinating the meat in yogurt flavored with garlic and other dry spices. This softens the meat and incorporates the flavor deep within. The marinated meat is then cooked with lots of onions, tomato and whole dry spices. Korma can be mild or hot depending on the desired heat level,achieved by addition of green chilies and/or red chilie powder.
Korma can be served with rice, naan or roomali roti. Roomali roti is a thin supple roti folded like a roomal (kerchief) and has roots in the Mughlai cuisine. I  tried making it but didn't come out well. I guess it need more practice and experience. I bought some from the market and its dry texture is a perfect match for the lamb gravy.

Lamb korma with roomali roti
Lamb Curry
2 lbs lamb cut in 1.5 inch cubes
2 red onions chopped fine
1 tbsp ginger-garlic paste
3/4 cup tomato crushed
2 green chilies chopped fine.
salt to taste
2 tsp cashew nut powder
1 tbsp oil
3/4 cup plain yogurt
1 tsp ginger-garlic paste
1 tsp turmeric powder
2 tsp coriander powder
1 tsp red chili powder
Dry whole spices roughly crushed using mortar and pestle
4 cloves
2 black cardamoms
4 green cardamoms
1 small piece of cinnamon
2 bay leaves
  1. Mix all ingredients of the marinade and marinate lamb pieces for a minimum of 4 hours.
  2. In a large pan heat oil and add the dry whole spices. Let roast for 15 seconds.
  3. Add onions and fry stirring occasionally. When they turn pink add ginger garlic paste and lamb chunks.
  4. Fry till onions become golden brown and lamb browns a bit and acquires some flavor from the spices.
  5. Add tomato and green chilies and cook till oil separates on the sides.
  6. Add the cashew nut powder and cup of water. Transfer the contents to a pressure cooker.
  7. Pressure cook for about 10-15 minutes.
  8. If you are cooking in a pan then add more water and cook covered on low heat for 35-40 minutes till lamb is cooked through.
  9. Adjust the consistency of the gravy by adding boiling water or by boiling off excess.
  10. Garnish with fresh chopped coriander leaves.
  11. Serve with naan or roti and salad.


  1. how many does this dish recipe serve???? thanks