KLW Meat Korma Masala

Meat Korma Masala is a rich and aromatic Mughlai dish made with tender pieces of meat (lamb or goat) cooked in a creamy and spiced yogurt-based gravy. This luxurious dish is perfect for special occasions and pairs wonderfully with naan, roti, or rice.

  • Serving size: 6
  • Preparation time: 20 minutes
  • Cooking time: 1 hour 30 minutes
  • Total time: 1 hour 50 minutes
  • Type of meal: Main course
  • Type of cuisine: Mughlai
  • Total number of calories (per serving): 400 calories
  • Macros (per serving): Carbohydrates: 15g | Proteins: 25g | Fats: 25g

 

Ingredients

  • Meat (lamb or goat): 1 kg, cut into pieces
  • Yogurt: 1 cup, whisked
  • Oil or ghee: 1/2 cup
  • Onion: 2 large, finely sliced
  • Tomatoes: 2 large, pureed
  • Ginger-garlic paste: 2 tablespoons
  • Green chilies: 2, slit
  • Cashew nuts: 1/4 cup, soaked and blended to a paste
  • Fresh cream: 1/4 cup
  • KLW Meat Korma Masala: 2-4 tablespoons (25g of our masala is good for 1kg of meat)
  • Salt: to taste
  • Fresh coriander leaves: for garnish

 

Procedure:

  1. Preparation:
    • Clean and cut the meat into pieces.
    • Whisk the yogurt until smooth.
    • Soak the cashew nuts in warm water for 15 minutes, then blend into a smooth paste.
    • Puree the tomatoes in a blender.
    • Finely slice the onions.
  2. Cooking the Meat:
    • Heat oil or ghee in a large heavy-bottomed pot over medium heat.
    • Add the finely sliced onions and fry until golden brown.
    • Stir in the ginger-garlic paste and slit green chilies. Cook for 2-3 minutes until the raw smell disappears.
  3. Making the Tomato Base:
    • Add the tomato puree to the pot. Cook on medium heat, stirring occasionally, until the oil separates from the masala.
    • Add KLW Meat Korma Masala. Mix well and cook for another 2-3 minutes. 25g of our masala is good for 1kg of meat.
  4. Adding the Meat:
    • Add the meat pieces to the pot. Sear until browned on all sides.
    • Reduce the heat and add the whisked yogurt gradually, stirring continuously to prevent curdling.
  5. Simmering:
    • Add the cashew nut paste and mix well.
    • Pour in 1 cup of water (adjust according to desired consistency). Bring to a boil.
    • Reduce the heat to low, cover the pot, and let it simmer for 1 to 1.5 hours, or until the meat is tender.
  6. Final Touches:
    • Add fresh cream. Stir well and cook for another 5 minutes.
    • Adjust salt to taste.
    • Remove from heat and let the dish sit for a few minutes for the flavors to meld together.
  7. Serving:
    • Garnish with freshly chopped coriander leaves.
    • Serve hot with naan, roti, or steamed rice.

Enjoy your rich and flavorful Meat Korma Masala!

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