Nawabi Korma (Royal Lamb Curry with Yogurt and Fenugreek)

A regal Afghan lamb curry known for its creamy, rich texture and fragrant blend of aromatic spices, slow-cooked until the lamb is exquisitely tender. Served with plain steamed basmati rice and a fresh Afghan cucumber yogurt raita.

• Prep: 35 min
• Cook: 2 hr
• Total: 2 hr 35 min
• Servings: 7
• Cuisine: Afghan
• Difficulty: Hard
• Cost: $6.31/serving

Dietary

• Nut-Free
• High-Protein

Tags

• comfort food
• savory
• rich
• special occasion
• roast
• steam

Ingredients

• 2.5 pound boneless lamb shoulder (cut into 1.5-inch cubes)
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon cayenne pepper
• 1.75 teaspoon salt (divided)
• 0.25 teaspoon black pepper
• 0.5 cup vegetable oil
• 3 yellow onions (large, finely diced)
• 7 clove garlic (minced)
• 2 piece fresh ginger (grated)
• 2 cup plain whole milk yogurt
• 1 can crushed tomatoes
• 2 tablespoon dried fenugreek leaves
• 0.5 cup water
• 2 cup basmati rice (rinsed thoroughly)
• 1 cucumber (medium, peeled, seeded, and finely diced)
• 0.25 teaspoon dried mint
• 0.25 cup fresh cilantro leaves (for garnish)

Instructions

1. Pat lamb cubes dry. In a large bowl, toss the lamb with ground coriander, ground cumin, turmeric powder, cayenne pepper, 1 teaspoon salt, and black pepper. Mix well to coat.
2. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches until well-sealed and lightly colored on all sides, about 8-10 minutes per batch. Remove lamb and set aside.
3. Reduce heat to medium. Add the finely diced yellow onions to the pot and cook, stirring frequently, until very soft and deeply golden brown, about 20-25 minutes. This slow caramelization is crucial for the korma's flavor.
4. Add 6 cloves minced garlic and grated fresh ginger to the pot. Cook for 2 minutes until fragrant.
5. Return the lamb to the pot. Stir in 1 cup plain whole milk yogurt until combined. Add crushed tomatoes, dried fenugreek leaves, remaining 1/2 teaspoon salt, and 1/2 cup water. Bring to a gentle simmer.
6. Reduce heat to low, cover tightly, and simmer for 1.5 to 2 hours, or until the lamb is fork-tender. Stir occasionally to prevent sticking. If the sauce becomes too thick, add a little more water.
7. While the korma simmers, prepare the basmati rice. Rinse basmati rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 3 cups of water and 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover tightly, and cook for 15-20 minutes, or until water is absorbed and rice is tender.
8. Prepare the cucumber yogurt raita. In a small bowl, combine diced cucumber, 1 cup plain whole milk yogurt, 1 minced garlic clove, dried mint, and 1/4 teaspoon salt. Mix well. Refrigerate until serving.
9. To serve, ladle the hot Nawabi Korma into serving dishes. Serve alongside the fluffy basmati rice and a refreshing dollop of cucumber yogurt raita. Garnish with fresh cilantro leaves, if desired.

Notes

The authentic flavor of this korma comes from the long caramelization of the onions, which develops a sweet, complex base for the spices and lamb. It's important not to rush this step. If preparing for meal prep, the korma freezes beautifully and reheats well.

Nutrition (per serving)

• Calories: 861
• Protein: 41.3 g
• Carbohydrates: 58 g
• Fat: 51.2 g
• Fiber: 2.4 g
• Sodium: 872 mg
• Saturated Fat: 18 g
• Sugar: 9.9 g
• Cholesterol: 134 mg