Lamb Korma Recipe


Ingredients:

  • 2 Cloves
  • 160 ml Curd
  • 1 Cinnamon stick
  • 1.5 kg Sliced Lamb
  • 400 gms Tomatoes
  • 180 ml Boiling Water
  • 2 tbsp Vegetable Oil
  • 1 tbsp ground Cumin
  • 1 tsp Garam Masala
  • 75 gms Raw Cahsews
  • 1 tbsp grated Ginger
  • 3 tsps ground Coriander
  • 3 pods of Garlic, crushed
  • 2 Green Chillies, chopped
  • 6 Cardamom pods, bruised
  • 1 tbsp Tamarind concentrate
  • 100 gms Coconut Milk powder
  • 300 gms Onions, roughly chopped

Method:

  1. Heat 1 tbsp oil in large pan; cook chillies, nuts and onions, stirring until onions are browned lightly. Cool.
  2. Blend or process onion mixture with half the blended coconut milk powder and water.
  3. Heat remaining oil in same pan; cook garlic, ginger and spices, stirring until fragrant.
  4. Stir lamb into spice mixture; add curd gradually, in batches, stirring well between additions.
  5. Add pureed onion mixture, remaining coconut milk mixture and crushed tomatoes, simmer, covered, for 1 hour.
  6. Remove the cover; simmer aout 1 hour or until lamb is tender. Just before serving, stir in tamarind.


Tip: Roast diced onions, carrots, and celery in the pan right along with meat. With the vegetables cooked down and flavored with the meat juices, you've the base for a wonderful gravy.



< Prev    Next >