Entree: India – Madhya Pradesh – भोपाली गोश्त कोरमा ➤ Bhopali Gosht Korma (Bhopal-style slow-cooked spiced lamb korma in a rich, creamy yogurt and nut gravy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 50 min

Additional 2 hrs

Total 2 hrs 40 min

Ingredients

- 2 lb (900 g) bone-in lamb shoulder, cut into 1½-inch pieces
- 1 cup (240 ml) plain full-fat yogurt, whisked
- 2 large onions, thinly sliced and fried until deep golden, approx. 12 oz (340 g) before frying
- 4 tbsp (60 ml) ghee or neutral oil
- 2 tbsp (30 g) ginger-garlic paste
- 1/4 cup (35 g) ground cashew or almond paste (soak nuts in hot water, then grind)
- 1 cup (240 ml) warm water or light stock
- 1/4 cup (60 ml) warm milk with a pinch of saffron strands steeped
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) turmeric powder
- 2 tsp (8 g) coriander powder
- 1 tsp (3 g) cumin powder
- 1–2 tsp (2–4 g) red chili powder, to taste
- 1 tsp (4 g) garam masala, added near finish
- 2 tsp (10 g) kosher salt, or to taste
- Whole spices: 4 green cardamom pods, 3 cloves, 1 small cinnamon stick (1 inch), 2 bay leaves
- 1 tbsp (15 ml) rose water or kewra water (optional)
- Fresh cilantro (coriander) leaves for garnish

Instructions

1. In a bowl, combine the lamb pieces with the whisked yogurt, 1 tsp (5 g) salt, 1 tbsp (15 g) ginger-garlic paste, turmeric, and 1 tsp (3 g) chili powder; mix well and marinate for at least 2 hours or overnight in the refrigerator.
2. Prepare the fried onion paste by deep-frying or shallow-frying the thinly sliced onions in 2 tbsp (30 ml) ghee or oil until deep golden brown, then drain and grind to a smooth paste with a little water if needed.
3. Heat remaining 2 tbsp (30 ml) ghee in a heavy pot over medium heat. Add the whole spices (cardamom, cloves, cinnamon, bay leaves) and sauté 30 seconds until aromatic.
4. Add 1 tbsp (15 g) ginger-garlic paste and cook 1 minute, then add the marinated lamb pieces and brown lightly on all sides, about 6–8 minutes.
5. Stir in the ground onion paste, coriander powder, cumin powder, remaining chili powder, and cashew or almond paste; cook, stirring, for 3–4 minutes until the oil begins to separate from the masala.
6. Add warm water or stock to achieve a saucy consistency, bring to a gentle simmer, cover, and cook on low heat for 1½ to 2 hours until the lamb is tender, stirring occasionally and adding a splash of water if the curry reduces too quickly.
7. When the meat is tender, stir in the saffron-infused milk, lemon juice, garam masala, rose or kewra water if using, and adjust salt; simmer uncovered 5–7 minutes to meld flavors and slightly thicken.
8. Garnish with chopped fresh cilantro and serve hot with steamed basmati rice, naan, or roomali rotis.