Wednesday, December 13, 2017
Gateway to Sikhism

SERVES 6 - 8

  • 1/4 cup. vegetable or corn oil
  • 2 cups sliced onions
  • 3 Tbsp. Spice 'N Flavor Khorma Masala
  • 1 Tbsp. finely chopped ginger or 1 tsp. ginger powder
  • 1 Tbsp. minced garlic or 1 tsp. garlic powder
  • 1/4 cup whole or halved cashews or almonds (soaked in water for 4 to 6 hrs.)
  • 2 lbs. (900 gms.) cubed lamb or mutton
  • 1/2 cup milk cream or plain yogurt or sour cream.
  • 2 Tbsp. raisins
  • 2 Tbsp. chopped coriander (cilantro) leaves (optional)


  1. In a large pan or pot (non-stick is ideal) heat oil over moderate heat and fry 2 Tbsp. of cashew nuts or blanched almonds and set aside for garnishing.

  2. In the same hot oil saute onions, stirring, until golden brown, about 6 to 8 mins. With a slotted spoon squeeze out the oil from the onions and set aside; save the pan with the remaining oil.

  3. In a blender or food processor combine 3/4 of the fried onions with Spice 'N Flavor Khorma Masala, ginger, garlic, 1 tsp. of salt (or to taste), remaining cashew nuts or almonds and 1/2 cup of water and blend to a smooth paste.

  4. Heat the pan with the oil, add the blended spice paste and saute, stirring, until liquid has evaporated, about 6 to 8 mins.

  5. Add lamb or mutton, saute, stirring for 5 mins.

  6. Add 1 cup water, bring to a boil, simmer, covered, 30 to 35 mins. or until the meat is tender.

  7. Add milk cream or yogurt (beaten well with a fork) or sour cream and simmer for 5 more minutes. Taste for salt.

  8. Transfer to a dish and garnish with coriander leaves, raisins, remaining fried onions and cashew nuts or almonds.

Serve hot with rice (steamed or pilaf) or with Indian breads such as puri, nan or paratha, pita or any other bread, or with boiled yucca (cassava).


This recipe may also be used to prepare 2 lbs. veal, beef, chicken, turkey, vegetables or tofu. Substitute cream, yogurt or sour cream with 1 cup of unsweetened coconut milk.

For a spicier curry increase the amount of the masala (or add 1 or 2 chopped fresh green cayenne or serrano chilies) when adding spice paste to pan in step 4.

Ingredients : (in powder form) Spices (including coriander seeds , chili pepper, black pepper, turmeric, cinnamon, cardamom, fennel seeds, cloves, ginger and cumin). will strive to be most comprehensive directory of Historical Gurudwaras and Non Historical Gurudwaras around the world.

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