My recent short trip to India inspired me to try and cook some more Indian food. After the success of Shahi Salmon, I decided to try my hand at Lamb Korma. It is similar because it also has a creamy sauce made with yogurt and tomato. If you are new to Indian food, too, I can recommend this lamb stew because it is simple to prepare, delicious, and you can easily tweak the spiciness to your own preference.
You can cook it on the stovetop, or get tender and succulent meat more easily by cooking it sous-vide. Lately I have discovered that 24 hours at 74C/165F works very well for all kinds of tough meat to turn it into fork tender, flaky and succulent meat. The texture is like a stovetop (or oven) stew that was perfectly executed, with consistent results every time.
For 2 servings
350 grams (.7 lbs) lamb stewing meat, in cubes, I used neck because of its great marbling
about 80 ml (1/3 cup) yogurt
1 Tbsp tomato paste
1 small onion, chopped
1 clove garlic, minced
1 tsp grated fresh ginger
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground cardamom
1/2 tsp chilli flakes, or to taste
1/2 tsp salt, plus more to taste
2 Tbsp ghee
Combine 1 tsp grated fresh ginger, 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp ground cardamom, 1/2 tsp chilli flakes, or to taste, and 1/2 tsp salt in a bowl, and stir to mix.
Add 350 grams of cubed lamb, and stir until the lamb is coated with the spice mixture. Cover and allow to marinate for an hour.
Heat 2 tablespoons of ghee in a frying pan over medium high heat and add the marinated lamb.
Brown the meat on all sides…
…then take it out of the pan to set it aside on a plate.
Add a chopped onion to the pan with the drippings from browning the lamb, and season lightly with salt. Cook over medium heat, stirring, until the onions are golden and you’ve picked up all of the drippings, about 10 minutes.
Add a minced clove of garlic, and stir briefly.
Add 2 tablespoons of yogurt and 1 tablespoon of tomato paste.
Stir to mix. If cooking on the stovetop, add more yogurt and the meat, cover, and simmer over very low heat until the meat is tender. The dish is then ready to serve (after tasting and adjusting the seasoning with salt).
If cooking sous-vide, turn off the heat.
Vacuum seal the meat with the sauce. This can be done either in a ziplock bag and the water displacement method, or by allowing both sauce and meat to cool completely and using a chamber vacuum sealer.
Cook sous-vide for 24 hours at 74C/165F.
After cooking sous-vide, cut open the bag and dump the contents into a sieve over a saucepan.
Shake the sieve to get most of the liquid into the saucepan. Then put the sieve over a bowl (to catch any juices that will still drip from it), while you finish the sauce.
Add about 2 tablespoons of yogurt to the sauce…
…and cook over medium heat, stirring, until the yogurt has been absorbed and sauce has thickened.
Taste and add more yogurt to your liking, again stirring and cooking over low heat until the yogurt has been absorbed. Taste and adjust the seasoning with salt.
Add the meat to the sauce, and allow to warm through briefly.
The lamb korma is now ready to serve and enjoy.
Carnitas sous-vide with guacamole with homemade corn tortillas is delicious. I actually should revisit this recipe and see what it’s like with the pork cooked for 24 hours at 74C/165F…