Shahjahani Lamb Kofta Korma with Rose Petal & Saffron Infusion
Journey to the imperial kitchens of Mughal India with this exquisitely refined Shahjahani Lamb Kofta Korma. Succulent, finely spiced lamb meatballs (kofta) are lovingly slow-simmered in a velvety, opulent sauce, rich with the silken texture of cashew paste and the subtle tang of whisked yogurt. This masterpiece is further elevated by the ethereal fragrance of pure Kashmiri saffron and delicate dried rose petals, which weave through the complex spice profile, creating an aroma that tantalizes and a taste that is both deeply savory and exquisitely floral. Each tender kofta melts in the mouth, enveloped by a creamy, golden gravy, promising a truly royal dining experience that harks back to an era of unparalleled culinary grandeur.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Ground lamb (preferably shoulder)500 g
- Fresh ginger-garlic paste1.5 tablespoons
- Green chilies (finely chopped)1 (or to taste)
- Coriander powder3 teaspoons
- Cumin powder1.5 teaspoons
- Garam masala1.5 teaspoons
- Fresh mint (finely chopped)2 tablespoons
- Fresh coriander (finely chopped)2 tablespoons
- Besan (chickpea flour)2 tablespoons
- Salt (for kofta)1 teaspoon
- Black pepper (freshly ground)0.5 teaspoon
- Ghee or neutral oil (for frying kofta)2 tablespoons
- Ghee (for korma sauce)3 tablespoons
- Onions (large, finely sliced)2 (about 300g)
- Raw cashew nuts (soaked in warm water for 30 minutes)0.5 cup (about 75g)
- Full-fat plain yogurt (whisked smooth)1 cup (240g)
- Turmeric powder0.5 teaspoon
- Kashmiri red chili powder1 teaspoon
- Green cardamom pods (lightly bruised)4
- Cloves3
- Cinnamon stick1 inch piece
- Saffron strands (steeped in 2 tablespoons warm milk)0.25 teaspoon
- Dried rose petals (food grade, crushed)1 tablespoon
- Sugar0.5 teaspoon
- Salt (for korma sauce)to taste
- Water or lamb stock1 cup (240ml)
- Fresh cream0.25 cup (60ml)
- Fresh coriander leaves (chopped, for garnish)2 tablespoons
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
To prepare the Kofta: In a large mixing bowl, combine the ground lamb with 1 tablespoon of ginger-garlic paste, green chilies, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon garam masala, fresh mint, 2 tablespoons fresh coriander, besan, 1 teaspoon salt, and black pepper. Mix thoroughly with your hands until all ingredients are well incorporated.
- 2Step 2
Divide the lamb mixture into 16-20 equal portions and gently roll them into smooth, compact meatballs (kofta).
- 3Step 3
Heat 2 tablespoons of ghee or neutral oil in a large, heavy-bottomed pan or Dutch oven over medium heat. Gently place the kofta in the hot ghee in batches, searing them until lightly browned on all sides. They do not need to be cooked through at this stage. Remove the seared kofta and set aside.
- 4Step 4
To prepare the Korma Sauce: In the same pan, add 3 tablespoons of ghee. Add the finely sliced onions and sauté over medium-low heat. Stir frequently until the onions are deeply golden brown and caramelized, about 15-20 minutes. This step is crucial for the korma's depth of flavor. Remove half of the fried onions and set aside for garnish.
- 5Step 5
While the onions are frying, drain the soaked cashew nuts and blend them with approximately 1/4 cup of fresh water until a very smooth, fine paste is formed. Set aside.
- 6Step 6
To the remaining fried onions in the pan, add the bruised green cardamom pods, cloves, and cinnamon stick. Sauté for 30 seconds until fragrant.
- 7Step 7
Add the remaining 1/2 tablespoon of ginger-garlic paste and sauté for 1 minute until its raw aroma dissipates.
- 8Step 8
Reduce the heat to low. Add the remaining 2 teaspoons coriander powder, 1 teaspoon cumin powder, turmeric powder, and Kashmiri red chili powder. Stir constantly for 30 seconds to toast the spices, adding a splash of water if the spices begin to stick to prevent burning.
- 9Step 9
Gradually whisk in the smooth, whisked yogurt, one tablespoon at a time, continuously stirring to prevent curdling. Cook for 2-3 minutes until the yogurt is fully incorporated and the mixture starts to release oil from the sides of the pan.
- 10Step 10
Stir in the prepared cashew paste and cook for another 5 minutes, stirring frequently, until the paste thickens and ghee begins to separate from the mixture.
- 11Step 11
Pour in 1 cup of water or lamb stock, bring the sauce to a gentle simmer. Add sugar and salt to taste.
- 12Step 12
Carefully place the seared lamb kofta into the simmering korma sauce. Cover the pot and cook on low heat for 20-25 minutes, or until the kofta are tender and cooked through, and the sauce has thickened to your desired consistency. Stir very gently and occasionally to prevent the kofta from breaking apart.
- 13Step 13
Finish the Korma: Stir in the steeped saffron milk and the crushed dried rose petals. Cook for another 2 minutes, allowing the flavors to meld.
- 14Step 14
Add the fresh cream and the remaining 1 teaspoon of garam masala. Stir gently and heat through for just 1 minute. Do not allow the korma to boil vigorously after adding the cream.
- 15Step 15
Garnish the Shahjahani Lamb Kofta Korma generously with the reserved fried onions and freshly chopped coriander leaves.
- 16Step 16
Serve hot with traditional Indian breads like Naan or Laccha Paratha, or fragrant Basmati rice, to enjoy this imperial delicacy.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.