Lamb Korma


2 pounds lamb

Paste #1

  • 3 tablespoons garlic paste
  • 3 tablespoons ginger paste
  • 3 green chillies

Paste #2

  • 1 cup yogurt
  • ½  teaspoon turmeric
  • 1 teaspoon chilli powder
  • 3 tomatoes chopped
  • Salt to taste

Paste #3

  • 1 cup coconut
  • 4 teaspoons fennel
  • 2 teaspoons poppy seeds

Whole Spices

  • 3 cinnamon sticks
  • 2 star anise
  • A few whole black peppercorns
  • 6 cardamoms
  • 6 cloves

Other Ingredients

  • 1 ½ large red onions, sliced
  • 3 tablespoons oil


In a food grinder or blender, prepare the 3 separate pastes listed above.

In a medium pot, heat the oil on medium-high. Put in the whole spices, and when these begin to puff up and smell fragrant, add the sliced onions. When they turn slightly golden, add paste 1. When  the onions get soft, add the meat and cook on medium till  the water is released from the meat. Then add paste 2 and cook until the meat is tender. Finally,  add paste 3 and cook until the meat is fully cooked.

I had to add some water between the steps whenever the mixture  starts sticking to the bottom!


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