Korma Curried Lamb Pilaf
Delight your taste buds with this aromatic and indulgent Korma Curried Lamb Pilaf, a dish that masterfully combines tender lamb with fragrant basmati rice and bold spices for an irresistible one-pot meal. Infused with the rich flavors of korma curry paste, cinnamon, cardamom, and cloves, this recipe takes comfort food to the next level. Creamy yogurt, saffron-infused milk, and a touch of heavy cream elevate the dish to a luxurious texture, while a garnish of fresh cilantro and optional sliced almonds adds a burst of freshness and crunch. Perfect for a family dinner or a special occasion, this easy-to-make pilaf is a delicious homage to classic Indian culinary traditions.
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Recipe Information
Ingredients
- 500 g Boneless lamb shoulder
- 300 g Basmati rice
- 120 ml Yogurt
- 60 ml Heavy cream
- 1 large Onion
- 4 Garlic cloves
- 1 tbsp Ginger
- 3 tbsp Korma curry paste
- 1 Cinnamon stick
- 4 Cardamom pods
- 3 Cloves
- 2 Bay leaves
- 600 ml Chicken stock
- 2 tbsp Ghee (or clarified butter)
- 1 pinch Saffron threads
- 2 tbsp Warm milk
- 2 tbsp, chopped Cilantro
- 2 tbsp, sliced Almonds (optional, for garnish)
- 1 tsp Salt
- 1 tsp Black pepper
Instructions
Rinse the basmati rice under cold water until the water runs clear, then soak the rice in water for 20 minutes. Drain and set aside.
Heat 2 tablespoons of ghee in a large heavy-bottomed pot over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaves. Sauté for 1-2 minutes or until fragrant.
Add the chopped onion to the pot and cook until golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes.
Add the korma curry paste to the pot and cook for 2-3 minutes, stirring constantly, to release the flavors.
Add the lamb pieces to the pot and stir to coat them in the spice mixture. Cook for about 5 minutes until the lamb is lightly browned on all sides.
Stir in the yogurt and heavy cream, mixing well. Season with salt and pepper.
Add the chicken stock and bring the mixture to a gentle simmer. Cover and cook on low heat for 15 minutes, allowing the lamb to become tender and the flavors to meld together.
Meanwhile, dissolve the saffron threads in 2 tablespoons of warm milk and set aside.
After the lamb has cooked, gently fold in the soaked and drained rice. Pour the saffron-infused milk over the top and cover the pot with a tight-fitting lid.
Reduce the heat to low and cook for another 20 minutes, or until the rice is tender and has absorbed all the liquid.
Turn off the heat and let the pilaf rest, covered, for 5 minutes.
Fluff the rice gently with a fork, being careful not to break the grains. Garnish with chopped cilantro and sliced almonds if desired.
Serve hot and enjoy your flavorful Korma Curried Lamb Pilaf!
Nutrition Facts
Calories |
2668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.4 g | 222% | |
| Saturated Fat | 74.3 g | 372% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 3438 mg | 149% | |
| Total Carbohydrate | 140.0 g | 51% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 26.5 g | ||
| Protein | 140.2 g | 280% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 625 mg | 48% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2515 mg | 54% | |
*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.
