Kashmiri Lamb Coriander Korma- Dhaniwal Korma

Kashmiri culture and ways of preparing the food lends to its exquisite, delectable and unique taste. This is then accented by how it is served….with flavorful white rice, rich yoghurt and tart chutneys.

This particular Korma is called Dhaniwal Korma which is a beautiful medley of lamb cooked in coriander and yoghurt. It is flavored with whole spices and black pepper and not red chilies. A simple twist in preparation changes the flavor  of a korma.


The yoghurt needs to be cooked beforehand to give it the right texture. The onions needs to be fried and pureed. Other that that the recipe is pretty simple to follow



  • 2- 3 lbs of lamb
  • 2 onions ( chopped, browed and pureed into a paste)
  • 1 tbsp garlic paste
  • 4 cloves
  • 8 green cardamoms
  • 1 tsp turmeric
  • 2 tsp coriander powder
  • 1/4 tsp black pepper ground
  • 1 pinch saffron
  • 1 1/2 cup yoghurt
  • 3 tbsp ghee
  • A bunch of fresh chopped cilantro
  • Salt to taste

Putting it together

  • Put the yoghurt and 1/2 cup water in a heavy pan. Whisk and cook on high heat until it comes to a boil. Cook on low heat, whisking on and off until the mixture has reduces to half and is smooth. This is called cooked yoghurt.
  • Wash the lamb and then boil in water for 3 minutes, drain, wash in cool water and set aside
  • Use a heavy bottomed pan, add the lamb and ghee and fry for a few minutes until the meat starts to brown
  • Add onion puree, garlicm cloves, cardomoms, turmeric, coriander powder and cooked yoghurt
  • Add salt to taste and saffron
  • Cook down until the oil separates from the gravy.
  • Add 2-3 cups of water and cook until the meat is quite tender ( takes 30-40 mins)
  • Add black pepper and fresh cilantro before serving.
  • I served it with fluffy white rice flavored with cinnamon and green cardamoms.
  • KashmiriKorma-1

Angie’s Fiesta Friday is perfect for this dish wonderfully co-hosted this week by Jhuls @ The Not So Creative Cook and Colleen @ Faith, Hope, Love & Luck

14 Comments Add yours

  1. This looks so tender and fragrant Zeba!


    1. Thank you Johanne…I hope you venture to try and make it 🙂


  2. Zeba, that looks delicious. I’ve never had lamb korma. Have to try this.

    Liked by 1 person

    1. I hope you do try it…you will love the mild flavors:) Thanks so much!


  3. Sumith Babu says:

    Dhaniwal korma looks very delicious!! And your presentation is great. Mind blowing!!!


    1. Thanks so much Sumith for stopping by and your lovely comment!

      Liked by 1 person

  4. Jhuls says:

    This sounds so tasty and indeed perfect for a good cup of white rice. It is nice to see you at this week’s FF, Zeba. Thanks for sharing! 😉

    Liked by 1 person

    1. Thanks so much Jhuls…it is a really good flavorful curry. Thanks for being a wonderful co host for this FF!

      Liked by 1 person

  5. Zeba, this dish is amazing, I just want mopping up this yummy sauce and of course with a naan bread! 😀

    Liked by 1 person

    1. Linda, the only thing wrong with dish is that you keep trying to mop the leftover sauce with more and more rice… If I has some naan, that would be gone too:) Thanks much for stopping by and have an amazing weekend!

      Liked by 1 person

  6. Hilda says:

    I love lamb korma. I have ordered some local lamb which I will get in the fall, so I will come back to this recipe then.


    1. Hilda…thanks so much. I do hope it turns out delicious!


  7. Colleen says:

    I can only imagine how great this must taste! I hope I get around to trying it one day! Thanks for sharing on Fiesta Friday!


    1. Colleen I hope you try it soon. It is delicious! Thanks for being a wonderful co host!

      Liked by 1 person

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