Hyderabadi Lamb Korma with Almonds
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 700 g diced lamb shoulder
- 50 g blanched almonds
- 150 ml natural yoghurt
- 2 onion, finely sliced
- 15 g fresh ginger
- 5 garlic cloves
- 2 tbsp ghee
- 1 tsp ground turmeric
- 1 tsp garam masala
Nutrition (per serving)
- Calories
- 621 kcal
- Protein
- 35.9 g
- Carbohydrate
- 11.9 g
- of which sugars
- 7.9 g
- Fat
- 48.2 g
- of which saturates
- 20.5 g
- Fibre
- 2.8 g
- Salt
- 0.39 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the blanched almonds in a little warm water for 10 minutes, then blitz to a smooth paste.
- 2
Heat the ghee in a large pan, add the sliced onion and fry for 10 minutes until golden.
- 3
Add the garlic and ginger, and fry for 2 minutes.
- 4
Add the lamb and ground turmeric, and cook for 8 minutes, stirring, until sealed and no pink remains.
- 5
Stir in the yoghurt, almond paste and garam masala, then add 150ml water, cover and simmer for 45-50 minutes, stirring occasionally, until the lamb is tender.
- 6
Uncover and simmer for 5-10 minutes more to thicken if needed.
- 7
Serve hot with rice.
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