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Kishmish Korma Recipe

Kishmish Korma

Lamb cooked with plums, raisins and saffron. A delectable dish that goes perfect with some crisp rotis or steamed rice.

  • Total Cook Time 50 mins
  • Cook Time 50 mins
  • Recipe Servings4
  • Intermediate

Ingredients of Kishmish Korma

  • 600 gm hind leg of lamb- cut into cubes
  • 10 green cardamoms
  • 6 cinnamon sticks
  • 3/4 cup pure ghee
  • 3 cloves
  • 4 cups water
  • Salt to taste
  • 3 Tbsp garlic water
  • 1 Tbsp sugar
  • 2 Tbsp tamarind- boiled in 4 tbsp water, extract
  • 1/4 tsp saffron-ground and added to 1 tbsp warm water
  • 1 cups raisins- fried until plump

How to Make Kishmish Korma

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Add the meat to boiling water and boil for a minute. Drain the water and keep aside.
In a shallow pan, add the blanched meat, green cardamoms, cinnamon sticks, pure ghee and cloves. Stir-fry for 2-3 minutes.
Pour in the water and salt. Bring the mixture to a boil and add the garlic water, sugar and tamarind extract.
Cook until the meat is tender and no water remains.
Add the saffron and raisins.
Mix well and heat through.
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