Entree: India – Bohri Muslim Cuisine – Bohri Korma (Slow-cooked Bohri-style lamb korma in a rich onion-yogurt and nut gravy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 1 hr 15 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) boneless lamb shoulder, cut into 1–1.5 inch (2.5–4 cm) pieces
- 1 cup (245 g) plain full-fat yogurt, well whisked
- 3 large (approx. 15 7/8 oz (450 g)) onions, thinly sliced
- 3 tbsp (45 ml) ghee or clarified butter
- 2 tbsp (30 ml) vegetable oil
- 1.5 tbsp (22 ml) ginger-garlic paste
- 1/4 cup (35 g) ground almonds or almond meal
- 1 tsp (5 g) coriander powder
- 1 tsp (5 g) cumin powder
- 1 tsp (5 g) Kashmiri or mild chili powder
- 1/2 tsp (2.5 g) turmeric powder
- 1 tsp (2 g) garam masala
- 1 cinnamon stick (about 2 inches (5 cm))
- 3 green cardamom pods, lightly crushed
- 3 whole cloves
- 1 bay leaf
- 1 cup (240 ml) water or low-sodium stock (more as needed)
- 1 tbsp (15 ml) lemon juice
- Salt to taste
- Fresh cilantro leaves for garnish

Show original ingredient measurements

- 1.5 lb (680 g) boneless lamb shoulder, cut into 1–1.5 inch (2.5–4 cm) pieces
- 1 cup (245 g) plain full-fat yogurt, well whisked
- 3 large (approx. 450 g) onions, thinly sliced
- 3 tbsp (45 ml) ghee or clarified butter
- 2 tbsp (30 ml) vegetable oil
- 1.5 tbsp (22 ml) ginger-garlic paste
- 1/4 cup (35 g) ground almonds or almond meal
- 1 tsp (5 g) coriander powder
- 1 tsp (5 g) cumin powder
- 1 tsp (5 g) Kashmiri or mild chili powder
- 1/2 tsp (2.5 g) turmeric powder
- 1 tsp (2 g) garam masala
- 1 cinnamon stick (about 2 inches / 5 cm)
- 3 green cardamom pods, lightly crushed
- 3 whole cloves
- 1 bay leaf
- 1 cup (240 ml) water or low-sodium stock (more as needed)
- 1 tbsp (15 ml) lemon juice
- Salt to taste
- Fresh cilantro leaves for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a heavy pan, heat 2 tablespoons (30 ml) ghee over medium heat and add the sliced onions. Cook slowly, stirring often, until deep golden brown and caramelized, about 25–30 minutes; remove half and set aside for garnish, then blend or finely chop the remaining caramelized onions into a paste.
2. Heat the remaining 1 tablespoon (15 ml) ghee and the oil in the same pan. Add cinnamon, cardamom, cloves, and bay leaf; sauté until fragrant about 30 seconds. Add the ginger-garlic paste and cook 1–2 minutes until raw aroma diminishes.
3. Add the lamb pieces and brown on all sides over medium-high heat, about 6–8 minutes. Stir in coriander, cumin, chili powder, turmeric, and salt; cook 1–2 minutes to toast the spices.
4. Reduce heat to low and whisk the yogurt until smooth; add a few spoonfuls of the hot pan juices to the yogurt to temper it, then stir the tempered yogurt into the pan. Add the blended caramelized onion paste and ground almonds; mix well.
5. Pour in 1 cup (240 ml) water or stock, bring to a simmer, cover, and cook gently until lamb is tender, about 45–60 minutes (or simmer in a low oven at 325°F / 160°C). Add more water if needed to reach a saucy consistency.
6. Stir in garam masala and lemon juice, adjust salt, and simmer uncovered 5 minutes to meld flavors. Garnish with the reserved fried onion and fresh cilantro. Serve hot with flatbreads or steamed rice.

1. In a heavy pan, heat 2 tablespoons ghee over medium heat and add the sliced onions. Cook slowly, stirring often, until deep golden brown and caramelized, about 25–30 minutes; remove half and set aside for garnish, then blend or finely chop the remaining caramelized onions into a paste.
2. Heat the remaining 1 tablespoon ghee and the oil in the same pan. Add cinnamon, cardamom, cloves, and bay leaf; sauté until fragrant about 30 seconds. Add the ginger-garlic paste and cook 1–2 minutes until raw aroma diminishes.
3. Add the lamb pieces and brown on all sides over medium-high heat, about 6–8 minutes. Stir in coriander, cumin, chili powder, turmeric, and salt; cook 1–2 minutes to toast the spices.
4. Reduce heat to low and whisk the yogurt until smooth; add a few spoonfuls of the hot pan juices to the yogurt to temper it, then stir the tempered yogurt into the pan. Add the blended caramelized onion paste and ground almonds; mix well.
5. Pour in 1 cup (240 ml) water or stock, bring to a simmer, cover, and cook gently until lamb is tender, about 45–60 minutes (or simmer in a low oven at 325°F / 160°C). Add more water if needed to reach a saucy consistency.
6. Stir in garam masala and lemon juice, adjust salt, and simmer uncovered 5 minutes to meld flavors. Garnish with the reserved fried onion and fresh cilantro. Serve hot with flatbreads or steamed rice.