Dhaniwal Korma
Dive into the rich and aromatic world of Kashmiri cuisine with Dhaniwal Korma, a delicate lamb curry infused with fresh coriander and fragrant whole spices. This traditional dish features tender pieces of lamb slow-cooked with creamy yogurt, golden-fried onions, and a vibrant blend of green cardamom, cinnamon, and cloves, creating a symphony of warm, earthy flavors. Its signature burst of freshness comes from plenty of chopped coriander leaves and a hint of green chilies, offering a beautifully balanced heat. Perfect for pairing with steamed rice, naan, or roti, this recipe is a must-try for lovers of Indian comfort food. With just 15 minutes of prep time, Dhaniwal Korma is an effortlessly elegant dish to bring authentic Kashmiri flavors to your table.
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Recipe Information
Ingredients
- 500 grams Lamb (boneless, cut into cubes)
- 200 grams Plain yogurt
- 2 medium Onions (finely sliced)
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 4 whole Green cardamom pods
- 1 inch Cinnamon stick
- 4 whole Cloves
- 1 whole Bay leaf
- 0.5 teaspoon Turmeric powder
- 2 teaspoons Ground coriander
- 1 teaspoon Salt
- 3 tablespoons Oil (vegetable or mustard)
- 4 tablespoons Fresh coriander leaves (chopped)
- 250 milliliters Water
- 2 whole Green chilies (slit)
Instructions
Whisk the plain yogurt in a bowl until smooth and set aside.
Heat the oil in a large, heavy-bottomed pan over medium heat. Add the green cardamom, cinnamon stick, cloves, and bay leaf. Sauté for 30 seconds until aromatic.
Add the sliced onions and cook until golden brown, stirring regularly to prevent burning.
Stir in the ginger and garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Add the lamb cubes to the pan and sear on all sides until lightly browned.
Reduce the heat to low and mix in the turmeric powder, ground coriander, and salt. Stir well to coat the lamb in the spices.
Gently stir in the whisked yogurt a little at a time to prevent curdling. Once all the yogurt is added, increase the heat slightly and cook for 5 minutes while stirring continuously.
Add water to the pan and bring to a simmer. Cover the pan with a lid and let the lamb cook on low heat for 35-40 minutes, or until tender. Stir occasionally to ensure it does not stick to the bottom.
Once the lamb is cooked, add the slit green chilies and most of the chopped coriander leaves, reserving some for garnish.
Simmer for an additional 5 minutes to allow the flavors to meld together.
Turn off the heat and garnish with the remaining fresh coriander leaves before serving.
Serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 620 mg | 27% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 5.2 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 163 mg | 13% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 694 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
