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Nutrition Facts

Serving Size 1 (357g)

Recipe makes 4 servings

The following items or measurements are not included below:

1 teaspoon cardamom pods

Calories 785
Calories from Fat 558 (71%)
Amount Per Serving %DV
Total Fat 62.0g 95%
Saturated Fat 28.4g 141%
Monounsaturated Fat 24.6g
Polyunsaturated Fat 4.7g
Trans Fat 0.0g
Cholesterol 200mg 66%
Sodium 524mg 21%
Potassium 843mg 24%
Total Carbohydrate 10.9g 3%
Dietary Fiber 2.1g 8%
Sugars 4.9g
Protein 44.7g 89%

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Lamb Korma

Recipe #124155 | 1 day | 20 min prep | add private note

By: Fairy Nuff
May 31, 2005

A wonderfully tender lamb dish adapted from "A Taste of Asia" cookbook. A great curry that has become a favourite in our household. Korma's are not "saucy" curries. Prep time doesn't include 1 hour marinating.

SERVES 4 -6 , 4 -6 serves (change servings and units)

Ingredients

Directions

  1. 1
    Put the onion, ginger, garlic, coriander seeds, cumin, cardamom, salt and chili flakes into a food processor and process until a smooth paste forms (or use a mortar and pestle).
  2. 2
    Add the spice mix to the lamb and stir well to coat. Set aside for 1 hour.
  3. 3
    Heat ghee in a large pan or wok. Add the extra onions and cook, stirring over moderate heat until the onions soften.
  4. 4
    Add the lamb and cook for 8 to 10 minutes, stirring constantly,until the lamb cubes are browned all over.
  5. 5
    Add the tomato paste and 2 tablespoons of the yoghurt and stir until combined.
  6. 6
    Simmer uncovered until the liquid is absorbed.
  7. 7
    Add the remaining yoghurt, 2 tablespoons at a time, stirring between each addition until the liquid is absorbed.
  8. 8
    Cover the pan and simmer over a low heat for 30 minutes, stirring occasionally.
  9. 9
    Serve with rice, raitas and relishes.

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Featured Reviews for This Recipe

From: In_A_Frenzy

On Sep 24, 2005

Yum! I grated the onions and used ground spices and it came up a treat! I did need to add an extra teaspoon of salt to taste. After adding the yoghurt I put this in the pressure cooker for 15 min and it came out so tender. Will be making this again - Thanks!

0 people found this review helpful

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  • From: kolibri

    On Sep 13, 2005

    This was quite tasty - I have to say though that I cheated a little and added chili in as I like my curries spicy, even korma. The flavour was really fragrant, I think it probably came from the coriander seeds. Next time I need to ground the spices properly, they didn't ground at all in my blender.

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    From: sugarpea

    On Jun 29, 2005

    This was delicious. Quite spicey for my palate but I used a chile-seasoned eggplant sauce rather than tomato paste just because I had a bit of it that needed to be used. Other than that I changed nothing. Next time I will probably use the ground versions of the seed and pods as my food processor had a difficult time pulverizing them and I'm far too lazy to use a mortar and pestle. Dh has already asked if we have any more lamb so that we can have it again. We enjoyed it over brown rice. Outstanding, Fairy Nuff.

    2 people found this review helpful

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  • From: Chef #321425

    On May 31, 2006

    1 person found this review helpful

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  • Read all 4 reviews

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