Serious Eats: Recipes

Cook the Book: Lamb Korma in an Almond-Saffron Sauce 

[Photographs: Caroline Russock]

Made with creamy bases of milk, yogurt, cream, and puréed nuts and seeds, kormas are some of the richest curries around. This Lamb Korma in an Almond-Saffron Sauce from At Home with Madhur Jaffrey takes that richness to a whole new level, with chunks of fatty lamb and a sauce made from smooth blended almonds and finished with heavy cream.

Combining almonds, cream, and saffron makes for a delicately flavored, velvety sauce that calls for lots of extra rice for soaking up the runoff. Warm spices like cardamom, cloves, and cinnamon play up the sweetness of the dairy and nuts, while herbal bay leaves and sharp ginger keep it from getting to cloying.

As it's the sort of dish that pairs well with fresh flavors, Madhur Jaffrey likes to serve hers with a Tomato Pullao, a rice dish made with coarsely chopped tomatoes and basmati rice studded with black peppercorns.

As always with our Cook the Book feature, we have five (5) copies of At Home with Madhur Jaffrey to give away this week.

Adapted from At Home with Madhur Jaffrey by Madhur Jaffrey. Copyright © 2010. Published by Knopf. Available wherever books are sold. All Rights Reserved.

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