Taar Korma

Name: Taar Korma (Lamb in an almond-and-yogurt sauce)
Yield: Serves 4
Cuisine: Indian
Ingredients: 10 to 12 fresh curry leaves; 2 green chiles, stemmed and slit; 1 cup (200 ml) coconut milk; Pinch of ground mace; Pinch of freshly grated nutmeg; ¼ teaspoon ground green cardamom; ¼ teaspoon ground cloves; 10 black peppercorns, roasted and crushed; 6 cups (1.2 liters) lamb stock; 1 teaspoon red chile powder; ¼ cup red chile paste (see Note); 20 almonds, blanched and peeled (see Note) and ground to a paste; ½ cup (125 grams) plain yogurt, whisked; 1½ teaspoons table salt; 1 teaspoon fresh ginger paste; 1 tablespoon warm milk; 4 green cardamom pods; 4 whole cloves; 2-inch (5-cm) cinnamon stick; 2 bay leaves; 1⅔ pounds (750 grams) lamb shoulder, cut into 1½-inch (4-cm) cubes; 1½ teaspoons fresh garlic paste; 3 large red onions, sliced; 10 to 12 saffron threads; 1 quart (800 ml) plus 6 tablespoons vegetable oil

Lamb in an almond-and-yogurt sauce

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This is an interesting mix: saffron and almonds that are reminiscent of Mughal cooking, and curry leaves with coconut milk, which are typical of South Indian cuisine.

Ingredients

1 quart (800 ml) plus 6 tablespoons vegetable oil

Asia
India
Main course
Gluten-free

Method

Place a nonstick wok over high heat and add 1 quart of the oil. When small bubbles appear at the bottom of the wok, lower the heat to medium and add the onions. Cook, stirring continuously with a slotted spoon, until browned and crisp. Remove with the slotted spoon, drain on paper