Mughali Lamb Khorma

Mughali Lamb Khorma Recipe - Authentic Indian Dish

Region / culture: India | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Mughlai Lamb Khorma is a rich and flavorful dish that originates from the Mughal cuisine of India. This dish is known for its aromatic spices and creamy texture, making it a favorite among food enthusiasts.

History

Mughlai Lamb Khorma has its roots in the Mughal Empire, where it was a popular dish among the royalty. The dish was traditionally made with lamb or goat meat, cooked in a rich and creamy sauce made with yogurt, nuts, and aromatic spices.

Ingredients

500 g diced lamb
1 finely chopped onion
1 finely chopped tomato
2 tsp finely chopped ginger
2 tsp finely chopped garlic
2 tsp chili powder
2 tsp fennel powder
0.5 cup finely chopped fresh green coriander
1 green chili
1 tsp garam masala
1 cup low fat Vaalia Natural (re-sealable 300 g)
2 tbsp ground cashew nuts
0.5 cup coconut milk/cream

How to prepare

Heat oil in a pan and fry the onions until golden.
Add green chilies, ginger, and garlic to the pan and fry well.
Add chili powder, fennel powder, garam masala, and green coriander to the pan and fry well, adding a little water to prevent the paste from burning.
When the oil separates from the paste, add the chopped tomatoes and let it cook.
Once the tomatoes are cooked, add the lamb, yogurt, and salt to taste. Cook until the lamb is tender.
Add ground cashew nuts and coconut to the pan and simmer for a further 5 minutes.
This recipe is brought to you by new Vaalia 300 g yogurt tubs. Vaalia not only tastes brilliant but also has the added health benefits of being low GI, low fat, gluten-free, and contains no artificial colors, flavors, preservatives, or sweeteners. It is also a great source of dairy calcium!

Variations

You can substitute the lamb with chicken or beef for a different flavor.
Add dried fruits like raisins or apricots for a touch of sweetness.

Cooking Tips & Tricks

Make sure to fry the onions until they are golden brown to bring out their sweetness and flavor.

- Adding a little water while frying the spice paste will prevent it from burning and help it cook evenly.

- Simmering the dish after adding the ground nuts and coconut will help thicken the sauce and enhance the flavors.

Serving Suggestions

Serve Mughlai Lamb Khorma with steamed rice or naan bread for a complete meal.

Cooking Techniques

The key to making a delicious Mughlai Lamb Khorma is to cook the meat until it is tender and the flavors have melded together.

Ingredient Substitutions

You can use Greek yogurt instead of Vaalia Natural yogurt for a tangier flavor.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving.

Presentation Ideas

Garnish the dish with fresh coriander leaves and a dollop of cream for a beautiful presentation.

Pairing Recommendations

Mughlai Lamb Khorma pairs well with a side of cucumber raita and a fresh salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until heated through.

Nutrition Information

Calories per serving

320 per serving

Carbohydrates

12g per serving

Fats

18g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is rich in vitamin C, iron, and calcium.

Alergens

This dish contains nuts and dairy.

Summary

Mughlai Lamb Khorma is a rich and flavorful dish that is high in protein and fats. It is a good source of vitamins and minerals, but may not be suitable for those with nut or dairy allergies.

Summary

- Mughlai Lamb Khorma is a delicious and aromatic dish that is perfect for special occasions or a cozy night in. With its rich and creamy sauce, tender meat, and fragrant spices, this dish is sure to impress your family and friends.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my dear friend Farida in her cozy little kitchen. The air was filled with the enticing aroma of spices, and I knew she was cooking up something special. As I watched her move gracefully around the kitchen, I couldn't help but be in awe of her culinary skills.

Farida was a master in the kitchen, and she had a knack for creating dishes that were not only delicious but also rich in history and tradition. She had learned the art of cooking from her own grandmother, who had passed down the recipes to her with love and pride. And on that particular day, Farida was generous enough to share one of her most treasured recipes with me – the recipe for Mughali Lamb Khorma.

As she handed me the tattered piece of paper with the recipe written in her elegant handwriting, she told me the story behind it. The recipe had been passed down through generations in her family, originating from the Mughal Empire in India. It was a dish fit for royalty, with its rich and complex blend of spices and tender pieces of lamb cooked to perfection.

I knew I had stumbled upon something truly special, and I couldn't wait to try my hand at making this exquisite dish. Farida guided me through the steps, explaining the importance of each ingredient and technique. She taught me how to marinate the lamb in a mixture of yogurt and spices, how to slowly simmer it in a fragrant gravy made from onions, tomatoes, and a secret blend of spices, and how to finish it off with a garnish of fresh coriander and almonds.

As I followed her instructions, I felt a sense of connection to the generations of women who had come before me, each adding their own touch to the recipe and passing it down with love. I could almost hear the whispers of their voices in the kitchen, guiding me as I stirred the pot and tasted the sauce, adjusting the seasonings until it was just right.

When the dish was finally ready, I couldn't wait to taste it. The aroma that filled the kitchen was intoxicating, and as I took my first bite, I was transported to a world of flavors and textures that I had never experienced before. The tender pieces of lamb melted in my mouth, while the spices danced on my tongue, creating a symphony of flavors that left me speechless.

Farida smiled as she watched me savor every bite, knowing that I had discovered a recipe that would become a staple in my own kitchen. And she was right – from that day on, Mughali Lamb Khorma became a favorite among my family and friends, a dish that I would proudly serve on special occasions and celebrations.

As I look back on that day in Farida's kitchen, I am filled with gratitude for the gift of her friendship and the treasure trove of recipes that she shared with me. The recipe for Mughali Lamb Khorma will always hold a special place in my heart, a reminder of the power of food to connect us to our past and bring joy to our present. And I will continue to honor the tradition by passing it down to future generations, just as Farida did for me.