Lamb Quzi and Pistachio Chicken Korma | E04

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Lamb Quzi

For lamb

1 lamb shoulder

1 tbsp chilli powder

1 tsp salt

1 tbsp ginger garlic paste


For rice

200 grams rice

200 ml oil

20 grams Whole garam masala

500 ml lamb stock

1 onion

¼ tsp turmeric

1tbsp ghee

Pinch of saffron

50 ml milk


For chicken

1 baby chicken cut into 2

1 tbsp garlic

¼ tbsp mixed herbs

1 tbsp oil

¼ tsp pepper



2 boiled eggs

In 200 grams mixed dry fruits

1tbsp ghee


  • Mix all the ingredients for lamb, place it in the tray and cook it in the oven for 2 hours at 140C with foil on the top (tip: add raw papaya paste or pineapple paste to the mix to make the shoulder more tender)
  • Mix all the ingredients for chicken and leave aside. Will put it inside the oven 30 min before lamb is ready so we can get them out of the oven at same time.
  • Wash rice 3 times and let it soak for 10 min.In a pan add ghee and oil, splutter whole garam masala and royal cumin seeds followed by ginger garlic paste and onion, cook the onion until its brown and add lamb stock and bring it to boil.#
  • Drain the access water from rice and add to the pan. Once it starts boiling cover it tight and leave the flame very slow for 15 minutes. Open the lid and add saffron milk.
  • In another pan heat ghee and add dry fruits. Cook it for 2 min and take them out on a tissue.
  • For assembly in a big plate or board start with spreading the rice, followed by lamb shouler in the middle, chicken on 2 sides and boiled egg on the corners. Garnish with fried dry fruits.


Pistachio Chicken Korma

500 grams chicken

50 grams pistachio

50 grams melon seeds

1 tbsp fennel seeds

1 tsp poppy seeds

2 onion

100 grams butter

3 cardamon

1 cinnamon stick

3 cloves

½ tsp cumin seeds

200 ml cream

1 tsp ginger

1 tsp garlic

1 tsp chilli

1 tbsp ginger garlic chilli paste

1 tbsp white pepper powder

50 ml oil

1 litre water


  • In a pan heat oil, splutter cardamon, cinnamon stick, cumin seeds, fennel seeds followed by sliced onion and cook till translucent. Now add melon seeds, pistachio, poppy seeds, water and cook until pistachio and melon seeds are soft. Leave aside to cool down.
  • Marinate chicken with ginger garlic chilli paste, salt, white pepper powder, cream and cook it in the oven for 15 min at 180C.
  • Once the curry base has cooled down blend it to a fine paste. Put it back to heat and add butter and cream.
  • Add cooked chicken with all the juices in the tray. Further cook it until it boils for 2 min.
  • Garnish with cream.