Our Dhaniwal Korma

Our original Dhaniwal Korma recipe, an all time family favourite, has been handed down from my Grandmother to my Mum and to me of course! This one however, is a quicker version of the original! The original recipe is one for those special occasions when we have enough time to put in that extra effort and make it an evening of memorable food and company, like Eid. Over time my mum adapted this recipe to give her a speedy quick version of the same dish. It is great for a working household or generally when you are short for time and want to achieve the same flavoursome cuisine. Both, in my opinion are gorgeously creamy and full of flavour.

For now I wanted to share with you the super quick version of Dhaniwal Korma that we’ve perfected over the years, a creamy yoghurt based lamb korma beautifully infused with traditional Kashmiri whole spices complementing the main flavour of coriander. So delicious you will want to make this over and over again!

Dhaniwal Korma


500g washed diced lamb shoulder, bone on – ask your butcher to keep the size of each piece to about 2 inches

A handful of fresh coriander leaves, chopped


1 cup greek yoghurt

1 finely chopped onion

3 cloves garlic, peeled & finely chopped

3/4 tsp turmeric powder

1/2 tsp ginger powder

1 heaped tsp coriander powder

4 green cardamom pods, slightly crushed

1 inch cinnamon stick

1 tsp salt

2-3 tblsp vegetable oil


  1. Mix all the ingredients for the marinade together and add this to a medium sized pan with the lamb cubes. Marinade for 1-2 hours.
  2. Place the pan on the hob and cook on high heat for about 10 minutes whilst stirring. You want to make sure the marinade and lamb mixture reaches boiling point, after which you can bring down to a simmer. Put the lid on and leave it to cook for 1 hour and 15 minutes. Make sure you stir it every 30 minutes and check it doesn’t dry out. If the gravy seems to be getting less, add a 1/2 cup of water and leave to simmer.
  3. Once done, check that the gravy has a creamy, smooth texture. The oil should have separated as well. You might want to add a little water if the gravy is too thick, but don’t water it down too much.
  4. Garnish with fresh coriander and serve with Théhir or plain basmati rice. Enjoy!

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