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Badam Korma


Badam Korma

Badam Korma



Recipe Servings


Recipe Cook Time


Tender pieces of lamb cooked in a thick and creamy almond gravy.


  • 1 kg hind leg of lamb-cut into cubes

    10 cups water

    1 cup desi ghee

    10 green cardamoms

    Salt to taste

    1/2 cup garlic water

    5 cloves

    4 cinnamon sticks

    1/2 cup almonds-blanched, peeled, made into a fine paste with 1/2 cup milk

    1/2 cup cream


Boil the water, add the meat and blanch for 1-2 minutes. Drain the water and wash the meat in cold water and keep aside.

In a pan, add the meat, ghee, green cardamoms, salt, garlic water, cloves and cinnamon sticks.

Mix well and bring the mixture to the boil, stirring continuously.

Fry until the meat changes color to a very light brown.

Add enough water so that when the meat is tender, very little water remains.

When the meat is soft, remove the pan from the heat and cool. Add the almond paste.

Pour in the cream and mix well.

Return the pan to very low heat and simmer the mixture, stirring all the time. Heat through.

Key Ingredients: lamb meat, green cardamom, salt, garlic, cloves, cinnamon, almonds, cream, clarified butter, milk