Diwali, the Indian Festival of Lights, is a celebration that shines far beyond its religious roots – it’s a time of connection, compassion, and shared joy. It’s a moment when communities come together not just to illuminate their homes, but to brighten hearts, reminding us that even the smallest flame can spark unity and warmth. For Delhi ‘O’ Delhi’s Founder and Owner, Javed Khan, those lights have always symbolised something universal: love, togetherness, and the beauty of shared traditions that transcend faith.
It’s in that same spirit that Javed shares his Aminabadi Lamb Korma – a slow-cooked delicacy inspired by the royal kitchens of Lucknow. Rich with saffron, ghee, and aromatic whole spices, this dish captures the essence of Indian celebration: indulgent yet soulful, refined yet rooted in comfort. As the lamb simmers gently to perfection, it fills the kitchen with the same warmth and nostalgia that Javed remembers from his childhood Diwalis – where every shared meal was a reminder that festivals, at their heart, are about belonging.
INGREDIENTS
For the Korma
- Lamb (leg or shoulder pieces with bones) – 1.2 kg
- Ghee – 4 tbsp
- Onions (thinly sliced) – 3 medium
- Ginger-garlic paste – 2 tbsp
- Yoghurt (whisked) – 1 cup
- Cashew paste – 2 tbsp
- Water – 2½ cups
- Salt – to taste
Whole Spices
- Green cardamom – 5 pods
- Black cardamom – 1 pod
- Cloves – 5
- Cinnamon stick – 2-inch piece
- Bay leaves – 2
- Mace – 1 small blade
- Star anise – ½ piece
Ground Spices
- Coriander powder – 2 tsp
- Kashmiri red chilli powder – 1 tsp
- Turmeric powder – ¼ tsp
- Cumin powder – 1 tsp
- Garam masala – ½ tsp
- Saffron strands – a pinch, soaked in 2 tbsp warm milk
For Finishing
- Rose water – ½ tsp
- Kewra water – ½ tsp
- Fried onions (for garnish) – 2 tbsp
- Fresh coriander – 2 tbsp, chopped
- Julienned ginger – 1 tbsp
INSTRUCTIONS
- Heat ghee in a heavy-bottomed handi or pan. Add sliced onions and cook until deep golden brown. Remove half for garnish and keep aside.
- Add ginger-garlic paste to the remaining onions and sauté for a minute. Add lamb pieces and sear on high heat for 4–5 minutes until evenly browned.
- Lower the flame and add all the whole spices and ground spices (except saffron, garam masala, rose, and kewra water). Stir to coat the lamb with the spice mixture.
- Lower the heat and slowly add whisked yoghurt, stirring continuously to prevent curdling. Cook until the mixture thickens and oil starts to separate.
- Pour in hot water, cover the handi, and cook on low flame for 1½ hours or until the lamb is soft and the gravy is smooth and velvety.
- Stir in saffron milk, garam masala, rose water, and kewra water. Adjust salt and simmer for another 5–7 minutes.
- Let the korma rest for 10 minutes before serving.
Garnish & Presentation
Garnish with fried onions, fresh coriander, and ginger juliennes.
Serve with Basmati Pulao/ Lacha Paratha
Tip
For an authentic Awadhi flavour:
- Use ghee generously — it carries the aroma of the spices beautifully.
- The gravy should have a smooth, glossy finish, not too thick or runny.
- Resting the korma for a few hours enhances the taste dramatically
