3. INGREDI ENT S
• Cloves – 8 pieces
• black peppercorns - 1 Tbsp
• green cardamom pods - 5
• coriander seeds - 1 Tbsp
• cumin seeds - 1 teaspoon
• light sesame oil - 5 Tbsp
• yellow onions - 3 medium sized, roughly chopped
• garlic cloves – 2 crushed
• ginger - 1 Tbsp grated
• turmeric - 2 teaspoons
• paprika - 1 teaspoon
• cinnamon - 1 teaspoon, crushed
• tomatoes – 4, cut into 1 inch squares
• lamb shoulder - 2 1/2 to 3 1/2 pounds boneless
• cups water - 2 1/2
• plain yogurt - 1 1/3 cups
• Salt

4. How To Cook Lamb Korma Dish
• To begin with, you need a mortar and pestle to grind the cloves,
peppercorns and cardamom pods. It is better to grind it yourself
rather than buying the powdered11 version simply because the
freshly grounded powder will give a fresh taste to the dish.
• Now take a thick bottomed pot, pour oil in it and cook it in medium
heat. Now add the chopped onions and go on stirring them until
lightly brown. Once the onion has achieved a golden hue, add the
rest of the ingredients - Turmeric, cumin, coriander, paprika and
cinnamon along with the grounded cloves, cardamom, and
peppercorns, crushed garlic and the grated ginger and stir it. Now
cook it for 2 minutes.
• After 2 minutes add the diced tomatoes and cook for another 4
minutes.
• Once it achieves a gravy like consistency add the lamb pieces to the
pot and go on stirring for 4 minutes so that all the spices and the
tomato juice is properly coated.
• And finally add water, curd and salt as per taste and cover the pot.
Now cook it for 2 hours, while stirring it in between. Before you take
the pot down make sure that the meat is tender and can be easily
eaten.

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