surf india

Dhaniwal Korma


  • - 1 kg: Leg of lamb
  • - 1 cup: Cooked yogurt
  • - 1 cup: Desi ghee
  • - 12 ½ cups: Water
  • - 1/3 cup: Onion
  • - 1 tsp: Garlic
  • - 8 : Cardamoms
  • - 4 : Cloves
  • - ¼ tsp: Saffron
  • - ½ tsp: Turmeric Powder
  • - 1 ½ tsp: Coriander
  • - ¼ tsp: Black pepper
  • - 3 tbsp: Green coriander (chopped)
  • - Salt

Boil the water in a deep pan; add the meat and bring the water to a boil again. Blanch for 2-3 minutes and then drain the water. Cool the meat and wash under cold running water. Keep aside. Put the blanched meat in a pan; add the pure ghee, onion puree, garlic, cloves, green cardamoms, salt, saffron, cooked yogurt, turmeric and coriander powder. Mix well and cook until the ghee separates from the mixture. Add just enough water so that when the meat is tender, very little water remains. Sprinkle the black pepper powder and stir. Serve hot, garnished with coriander leaves.

Note: For the cooked yogurt whisk 2 cups yogurt until very smooth. Add ½ cup water and whisk again to blend it well. Pour this mixture into a round-bottomed pan and put it on high heat. Stir constantly till the mixture comes to a boil. Then reduce the heat to low, stirring occasionally, until the mixture is reduced to half its original quantity and its color has changed to off-white.