Lamb Korma

Description

Mantra Pines Lamb Korma – A Royal Mughal Legacy
Transport your senses to the Mughal courts with our authentic lamb korma, where grass-fed lamb shoulder bathes in a luxuriously smooth gravy of golden fried onions, cashew paste, and hung yogurt. Our chefs use the original 16-spice blend recorded in 17th century royal kitchens, slow-cooked for 5 hours until the meat surrenders its tenderness.

The Royal Treatment Difference:
✔ Nalli Broth Base – Simmered with marrow bones for depth
✔ Silken Gravy – 24-hour yogurt straining process
✔ Copper Pot Cooking – Enhances flavor complexity
✔ Saffron & Kewra – Final aromatic flourish

Signature Layers of Flavor:
1. First Note: Creamy cashew richness
2. Mid-Palate: Rosewater-kewra bouquet
3. Finish: Warm cinnamon-cardamom glow

Perfect Pairings:
• Sheermal or roomali roti (add-on available)
• Zafrani pulao (combo special)
• Gulkand lassi (perfect balance)

Chef’s Secrets:
→ Meat cut from shoulder only (80% lean)
→ Gravy strained through muslin cloth
→ Finished with edible silver leaf

Serving Occasions:
• Wedding feast centerpiece
• Eid family gatherings
• Dinner party showstopper
• Comfort food indulgence

Available in:
• Classic (mild aromatic)
• Awadhi Style (richer, with mace)
• Nizami Special (dried fruit garnish)

“This isn’t just curry – it’s edible history.” – Food & Heritage Magazine