Shared by Maryam and Muzaffar Chishti and Helene Lauffer
Kashmiri Lamb Korma
Yield: 8-10 ServingsTime: 3 Hours
Kashmiri Lamb Korma
Yield: 8-10 ServingsTime: 3 HoursFamily Journey
Srinagar, KashmirDelhi, IndiaIthaca, NY
New York City
This rich and aromatic Kashmiri lamb korma is more than just a dish — it’s a bridge between cultures and traditions. Rooted in the flavors of Muzaffar Chishti’s childhood in Kashmir, it eventually became a cherished part of his blended Muslim-Jewish family’s Passover table on the Upper West Side. Matzah ball soup made by his wife Helene Lauffer and her sister, plus gefilte fish picked up at a neighborhood appetizing shop are also part of the menu.
For over 25 years, Muzaffar has taken on the role of preparing this dish. He often starts the night or two before after everyone has gone to sleep to allow more time for the flavors to meld. By the time it reaches the table, the lamb is meltingly tender, bathed in a rich, perfectly spiced, and fragrant sauce.
Cooking notes: This recipe uses lamb shanks cut into 2-inch bone-in medallions—ask your butcher to cut them for you. For those unfamiliar with cooking or eating this type of bone-in-lamb, keep in mind that as the lamb cooks, the bones may break into smaller fragments, so watch out for them while eating. While Muzaffar uses plain whole milk yogurt in his recipe, we substitute plain coconut yogurt so it can be made kosher. It’s typically served with rice, but you can serve it without, if it's your custom to avoid kitniyot on the holiday.
Read more about their family in "How a Lamb Dish from the Himalayas Became a Part of New York Seder Tradition."
Ingredients
- 4-6 lamb shanks, cut into 2”, bone-in medallions
- 4-5 large yellow onions, finely diced
- 8-9 garlic cloves, peeled and minced
- 2” piece fresh ginger, peeled and minced
- 3 tablespoons vegetable oil
- 1 teaspoon whole cumin seeds
- 7-8 whole cloves
- 3 black cardamom pods, cracked
- 3 cinnamon sticks
- 6-8 green cardamom pods, cracked
- 2-3 dried Kashmiri chiles, cracked (optional)
- 2 teaspoons dried turmeric
- 2 teaspoons ground coriander
- 1 14.5 ounce can diced tomatoes
- 5-6 tablespoons plain coconut yogurt, plus more for serving
- 2 teaspoons fine sea salt, more as needed to taste
- 1 teaspoon freshly ground black pepper
- Fresh cilantro for garnish
Preparation
Step 1
Rinse the lamb medallions thoroughly. Place them in a heavy pot and cover with 1 inch of water. Bring to a boil and let boil uncovered for 15 minutes. Drain the lamb through a paper towel-lined colander (to catch the scum) over a large bowl to catch the stock. Transfer the lamb to a separate bowl, discard the paper towel, and set the stock aside.
Step 2
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the onions, garlic, and ginger, stirring frequently for 5-7 minutes until golden brown.
Step 3
Push the onion mixture to the side of the pot, creating space in the center. Add cumin seeds, cloves, black and green cardamom, cinnamon sticks, and chiles. Toast for about 1 minute, stirring, until fragrant. Stir in the turmeric and coriander, frying for about 1 minute until aromatic.
Step 4
Add the lamb and cook uncovered over medium-high heat for 5-10 minutes, stirring frequently to ensure the meat absorbs the spices and begins to brown. If the lamb or spices start sticking to the pot, add small amounts of the reserved lamb stock as needed.
Step 5
Stir in the diced tomatoes. Add the coconut yogurt and stir until fully incorporated and smooth. Season with salt and black pepper.
Step 6
Pour in 2 cups of the reserved lamb stock and stir to incorporate. Bring to a boil, then reduce heat to medium and simmer uncovered for about 20 minutes, stirring occasionally until the liquid is reduced by half.
Step 7
Cover the pot and cook for 45 minutes to 1 hour, stirring occasionally, until the lamb is tender and the sauce has thickened.
Step 8
Garnish with fresh cilantro and serve hot with basmati rice and a side of dairy-free yogurt. For deeper flavors, you can prepare this dish a day in advance and reheat right before serving.
