Photo: Subhrajyoti07 · CC BY-SA 4.0 · Wikimedia Commons

Jammukashmir · Lunch

Daniwal Korma (Lamb Roasted with Yogurt & Spices)

Traditional 6. Daniwal Korma recipe

🧺 Ingredients

• 600g lamb (shoulder/ribs, cut into 2-inch pieces, 600g)
• 1 cup yogurt (240g, full-fat, room temperature)
• 3 tbsp ghee (45g)
• 2 medium onions (160g, sliced thinly)
• 1 tbsp ginger-chilli paste (12g)
• 1 tsp salt (5g)
• 1 tsp cumin powder (2g)
• ½ tsp coriander powder (1g)
• ½ tsp garam masala (1g)
• ¼ tsp asafoetida (0.5g)
• 4 green cardamom pods (crushed, 4g)
• 2 black cardamom pods (crushed, 2g)
• 3 cloves (1.5g), crushed
• 1 inch cinnamon stick (3g)
• ½ tsp fennel powder (0.5g)
• 1 cup water (240ml)
• 2 tbsp chopped coriander leaves (5g)
• 2 tbsp chopped mint (4g)

👩‍🍳 How to make Daniwal Korma

1. Heat 2 tbsp ghee in heavy pan on medium-high heat
2. Add thinly sliced onions, fry 4-5 min until they start to brown (onions sweeten from caramelizing)
3. Increase heat to high, add lamb pieces to pan with onions
4. Fry without stirring 5 min to brown one side (browning develops flavour)
5. Stir, continue frying 5 min more until meat browns on all sides
6. Reduce heat to medium
7. Add ginger-chilli paste, fry 2 min (paste coats meat, adds pungent flavour)
8. Add all ground spices (cumin, coriander, garam masala, fennel powder), stir 1 min
9. Add crushed whole spices (cardamom, cloves, cinnamon)
10. Stir constantly 2 min (spices roast in ghee, release oils and aroma)
11. Whisk yogurt until smooth
12. Remove pan from heat
13. Stir in yogurt slowly and evenly (prevents curdling)
14. Return to heat, cook covered 3 min on medium heat
15. Add salt, asafoetida
16. Pour 1 cup water, cover tightly
17. Reduce heat to low, simmer 60 min
18. Stir occasionally, adding more water if needed (gravy should be slightly thick)
19. Meat should be very tender and "falling off the bone"
20. During final 10 min, add chopped coriander and mint
21. Cook uncovered if gravy is too thin (reduce on medium heat)
22. Visual cue: Thick golden-brown gravy coating meat, tender lamb, visible herbs, yogurt-coated appearance, aromatic cardamom-cinnamon scent
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