1 Review

This was one of the best kormas I've had so far. Made it with lamb as suggested which needed approx. one hour to cook. I'm not sure if it makes a great difference to use green cardamom pods - that's what I had, and I've never tried black ones. Also I must admit that accidentally I mixed in one cup of vanilla yoghurt - I make my own nut yoghurt and didn't mark the vanilla ones, so one of them went into the korma. It's not a really sweet yoghurt, though, and only a hint of vanilla flavor which blended wonderfully with the other spices. This probably will become my standard for lamb korma. Thanks for posting! Made for India - More Than Just Curries Tag Game.

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Mia in Germany March 10, 2010
Dhaniwal Korma