Hyderabadi Korma Recipe

Rampur Taar Lamb

HYK1

A royal slow-cooked lamb korma inspired by Rampur cuisine, enriched with fried onions, fox nuts, aromatic spices and Hyderabadi Korma Curry.

Watch recipe video

Ingredients

• 4 tbsp vegetable oil
• 500g lamb or mutton, boneless and cut into cubes
• 2 trotters (paya), cut into 2-inch pieces (optional)
• 2 tbsp ghee
• 400ml water
• 1 packet Hyderabadi Korma
• 150g onions, sliced
• 50g fox nuts (makhana)
• 1 lemon, juiced
• 1 tbsp fresh coriander, chopped

Method

1. Heat oil and ghee over medium-high heat.

2. Fry onions until deep golden brown. Remove and set aside.

3. Add fox nuts (makhana) and sauté until lightly golden. Remove and set aside.

4. Once cooled, blend the fried onions and fox nuts into a thick paste.

5. In the same pan, sauté the lamb on high heat until lightly browned.

6. Add 400ml water and empty the full contents of the sachet into the pan.

7. Add the onion and fox nut paste and mix well.

8. Transfer to a pressure cooker if required, close the lid and cook on medium heat for 3–4 whistles.

9. Depressurise the cooker and check that the meat is tender.

10. Add chopped coriander and fresh lemon juice.

11. Serve hot with rice or bread.