Dhaniwal Korma || Lamb Coriander Curry
An easy, one-pot, recipe for a unique lamb curry cooked in yogurt and mild spices
Ingredients
- 1½ tbsp olive oil
- 1 onion thinly sliced
- 1 shallot thinly sliced
- 1 kg lamb meat
- 1 tbsp crushed garlic
- ½ tbsp ginger paste
- 1 kg Greek yogurt
- 1 tbsp lemon juice
- ½ cup fresh coriander roughly chopped
Whole Spices
- 2 sticks cinnamon
- 9-10 cardamoms
- 2 black cardamoms
- 2 cloves
- 1 tsp cumin seeds
Ground spices
- 1 tsp turmeric powder
- 1 tsp fennel seed powder
- ¾ tsp ginger powder
- 1 tsp coriander powder
- salt as per taste
Instructions
- Preheat a pressure cooker on the hob over medium high heat. Add oil and half of the whole spices, i.e., cumin seeds, cinnamon stick, black cardamom, green cardamoms and a clove.
- Add the onions and fry until they start turning brown on the edges. Now add the shallot and continue frying until both onions and shallots turn golden brown.
- Add meat and fry till it changes colour, about 6 to 8 minutes. Add in the crushed garlic and ginger and fry for another 2 minutes.
- Add the powdered spices: salt, turmeric powder, fennel seed powder, ginger powder and coriander powder. Mix well and add about a tablespoon of water. Keep stirring and add another tablespoon of water so that the spices blend in well.
- Blend the yogurt along with one tablespoon of lemon juice (optional) in a blender or manually. Add the blended yogurt to the cooker along with the remaining half of the whole spices. Mix well and bring to boil.
- Close the lid and pressure cook for about 9 minutes on medium low heat. The time taken to pressure cook depends on the quality of meat, so make adjustments accordingly.
- One the pressure cooker releases the pressure on its own, open the lid. At this point check the consistency of the gravy. If you want it thicker, let it boil on the hob for some time without the lid. Finally, after turning the heat off, add in fresh coriander. Mix well.
Notes
- Ghee can be used in place of oil to make it more flavourful. Also, half oil and half ghee is another option.
- I use lemon juice because Greek yogurt is not sour like traditional desi yogurt (curd). It can be omitted, and must be omitted if the yogurt is sour.
- Even though this recipe uses a decent quantity of oil, some fat may be released from the lamb as well. This forms a layer of oil on the surface when the korma is cooked. It can be easily removed if you don't prefer excess oil.
- Even though the meat is delicious too, but the gravy is beyond amazing. So, call me a Kashmiri obsessed with rice, I can only recommend trying it with rice.
- It can be cooked in an Instant Pot instead of a pressure cooker by following the same steps.