Add the flavour of this ​​Lamb & Almond Korma to your Eid celebrations

Eid al-Adha, or Bakrid, one of the two major Islamic festival is celebrated with much fervour around the world. Lavish feasts, prayers mark the day that is spent in the company of family and friends.

While this year's celebrations may be a little muted, and spent sheltering in place due to the pandemic, they can still be accompanied by mouth-watering delicacies.

Which is why we are a fan of celebrity chef Manish Mehrotra's Lamb & Almond Korma recipe. Easy to make, this tasty recipe is also high on nutrients.


Lamb & Almond Korma
Serves: 4

Ingredients
Lamb shoulder cuts: 1 kg
Onion (chopped): 1 cup
Ginger garlic paste: 3 tbsp
Plain yoghurt: 2 cups
Blanched almonds, skin removed: 1 cup
Cinnamon: 1 stick
Black cardamom: 2
Green cardamom: 3
Cumin powder: 1 tsp
Coriander powder: 1 tsp
Turmeric powder: 1 tsp
Red chilli powder: 2 tsp
Salt to taste
Ghee: 4 tbsp
Water: 3 cups

Method
- Heat ghee in a heavy bottomed pan, fry the onions till they are golden. Remove onions.
- Add lamb pieces to the ghee and fry it till they are golden in colour. Add ginger-garlic paste and stir fry for 2-3 minutes.
- Make a smooth paste of yoghurt and ½ cup of blanched almonds. Add this paste to the lamb and keep on stirring it till the ghee separates out.
- Add fried onions.
- Reduce the heat, and add water. Cover the pan and let it simmer for an hour or till lamb is tender.
- Cut the remaining blanched almonds into small pieces and add to the korma.